You don’t need to be a fully trained sommelier to successfully select the right wines to enhance the food you serve. Just follow our simple pointers on food and you’ll impress your dinner guests with your incredible wine knowledge!
Keep your food and wine parings balanced
When pairing food with wine think about how light or rich your dish is. Pair light dishes with more delicate wines, and richer dishes with more full-bodied wines.
Nice and spicy
With heavily spiced dishes you need a full and robust wine like a Zinfandel or perhaps a sweeter wine such as Riesling or a Gewurztraminer.
Red with fish
Forget the rule that you can only serve a white wine with the fish course. We think Syrah, for instance, works wonderfully with a meaty salmon, while Cabernet Sauvignon is perfect with grilled tuna.
But red isn’t good with shellfish. Keep to crisp and acidic white wines such as a Sauvignon Blanc or even Champagne.
Tone down the tannin
You can get away with a big full-bodied red wine with plenty of tannin when you serve it with fatty meats such as a grilled sirloin steak or roast lamb. The fat in the meat helps to soften the bitter tannin tastes.
If in doubt…
Acidic wines are generally the most flexible and work well with many dishes. They also help make salty dishes taste less salty. Sauvignon Blanc, Riesling and Chianti are all perfect examples.
Once you’ve selected the right wine, it’s important to serve it at the right temperature so take the time to check this in advance. If in doubt, always err on the side of caution and serve the wine a little too cold. Brabantia’s wine cooler in matt steel is a stylish way to keep your wine at just the right temperature, and how about one of our attractive jewel-coloured Quickpull corkscrews? They’re a stylish must-have for any wine connoisseur.
What are your favourite wine and food pairings?
Here’s a handy chart to help you with your wine making decisions too, many thanks to Kelsey Lepper on Pinterest for sharing this visual: