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There are some pairings in life that naturally work well together - salt and vinegar, Bert and Ernie, food and wine.
And while we know that they DO work, we don’t always know WHY they work. But when you know why something works, you can get it to work harder and better for you. Which is why we think you should know a little more about how to pair food and wine - they are two of life’s greatest pleasures after all.
Wine and food may seem like a broad subject category, but once you’ve grasped the basics, the rest will fall into place. Simply knowing where to start will enable you to confidently explore other avenues and experience brave new wine and food worlds.
The Plonk guide is a basic guide to what wine pairs with what types of food, in particular what ingredients you need to look out for in recipes in order to make your meal sing with the perfect wine accompaniment.
No dish is just one flavour, or just one component part, which gives you the freedom to play around and choose which ingredients you wish to pair with - remember, it’s all about how you cook the food. Coq au vin is going to require a different wine to a Thai green chicken curry for example, despite them both having chicken as the main ingredient.
Also, there are no hard and fast rules, everyone has different taste preferences, so what might pair well for one person might taste at odds for someone else.
Sauvignon Blanc is a light, crisp wine, known for being dry, acidic and tart. A tangy white wine with herbal, citrus and tropical flavours. This white wine pairs perfectly with fresh and crisp flavourful dishes.
Food pairings include:
Cheese: strong salty flavours like feta or goat’s cheese
Meat: white meat such as chicken, turkey, pork
Seafood: fatty white fish, lobster, sushi
Fruits and vegetables: citrus fruit, green apples, asparagus
Desserts: strong flavours like sorbet or sweet meringue
Chardonnay can be made multiple ways, but it tends to be a buttery, creamy white wine, akin to velvet with a fruity full-bodied flavour. Some are very oaky, others not at all.
Food pairings include:
Cheese: salty blue veined cheeses work well oaky chardonnay
Meat: white meat such as chicken, veal, pork
Seafood: fatty white fish, lobster, crab
Fruits and vegetables: potatoes, apples, squash and pumpkin
Desserts: delicate flavours like banana bread or rice pudding
This is the king of red wine - full bodied with herbal notes, it’s loaded with tannins and stands up to strong flavours. Younger wines can have rich fruity flavours and work much better with cheese.
Food pairings include:
Cheese: salty blue veined cheeses such as gorgonzola, or strong cheddars
Meat: red meat such as steak, venison, or any beef dish
Seafood: bold meaty fish like tuna
Fruits and vegetables: potatoes, broccoli, plums, black cherries and tomatoes
Desserts: dark chocolate
Merlot is much less astringent than Cabernet sauvignon, fruity and spicy yet soft with fewer tannins.
Food pairings include:
Cheese: salty hard cheese like parmesan or pecorino
Meat: red meat - steak
Seafood: meaty fish
Fruits and vegetables: potatoes, onions, tomatoes, plums
Desserts: dark chocolate, red berries
This is a delicate red wine, light bodied, incredibly fresh and fruity with weight that works well with meat. However, don’t be afraid to pair this one with meaty fish too.
Food pairings include:
Cheese: stronger flavours like goat cheese or brie
Meat: sausages, lamb or chicken
Seafood: salmon or tuna
Fruits and vegetables: mushrooms, strawberries,
Desserts: white chocolate
There is an old saying that goes: ‘food and wine that grows together, goes together’, which might be true if the grapes and food are native to a particular region, such as lamb and Rioja, or Fino sherry and twiglets. But don’t let this be your sole guide when pairing food and wine.
Don’t think that just because you’re eating something from a country that isn’t known for its wine, doesn’t mean you can’t pair it with wine. And don’t be afraid to experiment either. Gone are the days where it’s frowned upon to have a cold red wine with fish for example.
Just remember, it’s all about finding balance. But more importantly, it’s about what works and tastes good to you.
