Learning how to pair every possible meal combination on the face of the Earth with a specific wine isn’t plausible for most…even our experts at The Cardinal's Cellar can’t go that far! However, this doesn’t mean that anyone with a taste for wine cannot learn a few simple rules for making suitable wine pairings every time.
So if you’d like to take a more educated approach next time you buy red wine with a particular meal in mind, take a look at the following tips and we guarantee you will not go wrong:
Rule Number One – Salty Foods Are Great with Champagne
A brilliant rule to start out with as it applies to pretty much any Champagne on the market and any salty food you’ll ever come across. There’s a hidden note of sweetness behind most decent Champagnes, which in turn means that if you drink it with salty foods or snacks, it will bring a compelling balance to the whole experience. What better excuse to order an online wine delivery for some well-deserved bubbly?
Rule Number Two – Tart Sauces and Dressings Work with Sauvignon Blanc
If you’re putting together a salad or anything that has a citrus sauce or something similarly tart, sorrel for example, you should be thinking of a white wine like Sauvignon Blanc of Verdejo. So many whites can be beaten into submission by tart foods – these two grape varieties won’t be!
Rule Number Three – Spicy Foods Compliment Syrah to a Tee
If you are planning a meal that’s either spicy in nature or just generally heavy on the spices, one of the best wines to go for is a Syrah. This makes the ravishing red the ideal choice for a variety of international foods like Moroccan dishes and various Indian foods. With a wonderfully spicy bouquet to compliment the meal, you’ll be savouring every sip!
Rule Number Four – Red Meats and Cabernet Sauvignon Are a Match Made in Heaven
If you’re looking for a good red wine to pair with deliciously succulent red meats you really won’t do better than a good Cabernet Sauvignon. It doesn’t have to be an expensive Bordeaux château and neither does it need to be a rare vintage – any good Cabernet Sauvignon will complement the meat and will also work wonders for cleansing the palate with each sip…bliss!
Rule Number Five – When Making Pates, Go For a Zinfandel
If you’d like to get the very most out of a rich and satisfying pate, terrine or mousse, the best wine to opt for would be a Zinfandel. Refreshing and clean, the balance between the two can be absolutely sublime, if the quality of both is up to scratch, of course! Another very good pairing, although a complete contrast in style, would be a Sauternes.
Rule Number Six – Barbecue Sauces Call for a Shot of Malbec
Looking for a good food wine for a barbecue? Well here’s a thought – if you like the idea of sweet and smoky BBQ sauces and marinades, perhaps the best wine you can take home to complement any number of barbecued meats is a good Malbec.
Rule Number Seven – When Earthy Dishes Call, Pinot Noir Answers
By earthy dishes we of course mean flavours like forest mushrooms, truffle sauces and pretty much anything else you associate with the rustic pleasures of the autumn. If these are the kinds of foods that set your world on fire, take it from us when we say a fruity and silky-textured Pinot Noir is just the wine to compliment your favourite dishes to a tee.
Rule Number Eight – If It’s Nice and Cheesy, Rosé Makes Pairing Easy
From comfort foods to highbrow suppers, any dish that’s pretty heavy on the cheese and downright rich will go down a treat with a nice dry rose wine. You get the perfect balance between the fruitiness of a red wine and the much-needed acidity of a white wine, which brings out the best of rich savoury dishes where cheese plays a starring role.
Rule Number Nine – Lighter Fish Dishes Are Ideal with Pinot Grigio
To get the very best out of seafood, it’s important to cook it and serve it as simply and naturally as possible – drowning out the flavour of fresh produce is the crime of crimes. If light fish dishes are your passion, it’s always a good idea to keep your wine choices limited to something that’s just as delicate and light, like a gorgeous Pinot Grigio.
Rule Number Ten – If Cooking With Fresh Herbs, Grüner Veltliner is Your Friend
Last but not least, cooking with fresh herbs is a pleasure in its own right, but if you want to take things to the next level we recommend serving the final masterpiece with a gorgeous Grüner Veltliner. It’s all about finding something with a light and fresh citrus bouquet to compliment the herbs without overpowering them – you’ll see what we mean when you try it out for yourself!
