When choosing a wine to enjoy with food, personal preference is an overriding factor but there are a few basic flavour profiles that can assist you in choosing the ‘correct’ wine to have with your meal. Here are a few guide lines to help you!
Match ‘weight with weight’. When serving light meals that are raw, fresh and low fat it is best to serve dry, light-bodied wines. When serving more hearty dishes which have dairy, rich sauces or marbled meat it is best to serve wines that are more full-bodied with a higher alcohol content. High Acid Wine High acid wines pair well with high acid food. When serving salads with a vinaigrette; goats cheese or any tomato based dishes it is best to serve wines like Sauvignon Blanc or Riesling. Tannic Wines Tannic wines such as Malbec or Cabernet Sauvignon do not pair well with oily fish such as mackerel or salmon. But softer tannic wines do pair well with salty, fatty, rich protein based foods. Tannic wines are astringent and mouth-puckering so the richer foods soften the astringency of the wine. Sweet Wines Pair well with desserts. A great tip to remember is always serve wine that is as sweet or sweeter than the dish.OR just enjoy the wine you like with the food you like, as this will create a happy pairing either way! Happy Pairing.