Wine and food matching

Well we all know, what ever wine you want to have with the meal, that is okay.  It is your pallet that is important, not any hard and fast rules.

But if you are looking for some ideas on which grape variety is traditionally paired with a certain meal, here is a starting point.

  • Chadonnay – a fuller bodied, dry, richly flavorful white wine are traditionally served with  meatier white meats (like pork, veal and chicken) in richly flavoured sauces.
  • Sauvignon Blanc, Albariño or Verdelho, and most sparkling wines – white wines with zesty acidity are often served with foods with matching degrees of acidity (salads in mildly sharp vinaigrette, or mixed with sharp/earthy cheeses like goat cheese or feta).  Our Nude Shiraz would fall into this grouping.
  • Riesling, many Gewürztraminers, or White Zinfandel – slightly sweet, fruity white, and zesty wines are often paired with seafoods prepared with slightly sweet, sour, salty, and even spicy-hot sauces and ingredients.  Many people find that the sweetness of the wine and as a food ingredient brings contrasting balance to spicy, salty or acidic sensations.
  • Pinot Noir, Grenache, or Merlot – soft red wines might be served with a soft but meaty textured, full flavored red fish like salmon and tuna.  You may feel that the Red Cat is in this group.
  • Sangiovese or Tempranillo – are zesty, pungent, earthy red wines which ideally compliment Italian influenced dishes of pasta, tomato, balsamic vinegar, olive oil, garlic, and resiny herbs like oregano and rosemary.
  • Cabernet Sauvignon or Malbec some Shiraz – are higher tannin reds and are classically served with slight bitterness or astringency with red meats prepared with slightly bitter peppercorns, vegetables, or char from wood grilling.
  • Shiraz, Zinfandels, Barbera, Grenache  – brightly fruited, jammy or sweetly scented red wines can be paired with red meats in zesty, sweet or even spicy sauces and marinades such as a barbecued or even teriyaki style beef or pork. Some vintages of Dedication are suited to this group.
  • Cabernet Sauvignon (or blends of Cabernet Sauvignon with Merlot, Malbec, Cabernet Franc and/or Petit Verdot) – are considered to be big, herbaceous, richly oak flavored.  Pobblebonk falls into the group. Would go nicely with red meats in sauces reduced with aromatic green herbs (mint, thyme, sage, basil etc.).
  • Shiraz when toasty or aggressively oaked wines are great when brought along side of a barbequed or charcoal grilled meal.  You may find that some vintages of the Dedication have had a generous amount of oak, and fit into this grouping.
  • Dessert wines – sweet, high acid, and intensely fruity “late harvest” whites are great with fruity desserts.  Think something with buerre bosc pear, or Elmhurst blue berries.
  • Fortified wine, like a port or mistelle – sweet, full bodied wines are interesting with contrasted with salty blue cheeses.
  • Oooh, we’ll have to talk about wine and chocolate pairing as well.