A guide to pairing wine and food
When it comes to selecting wines for to go with your meals, there are no absolute rules – the only expert opinion that matters is your own. That said, there are definitely choices that pair better with certain dishes.
Pairing wines to a rich, complicated supper is not as difficult as it may seem. In fact, choosing wines to go with your winter meals can be among the most enjoyable and more relaxing stages in planning the dinner. At a minimum, you want to provide refreshment – water and wines – that flatter the meal's flavours. In many cases, a good-quality, medium-bodied red wine is a great choice with a lot of winter dishes.
Welcoming guests and relatives with flutes of crisp, sparkling wine always creates a nice sense of occasion, whether your hors d'oeuvres are just some biscuits and dips or a lavish selection or meat and cheeses. And if you’re thinking of serving bubbles throughout an entire meal, you might be onto something. Although a soup or shellfish starter might be its ideal partner, the sparkling's bubbly assertiveness allows it to hold its own with more robust dishes.
A traditional roast dinner – a popular meal choice in winter – that comes with baked vegetables, tests the liveliness of a single wine, and so often it makes sense to offer two or more that way guests can sip from whichever glass suits what they are eating.
A red wine made substantially from pinot noir grapes is a fine partner for the distinctive taste of dark meat, and the black cherry-like character of many pinot noirs, will evoke the yummy berry, rich sauces that are popular throughout the cooler months of the year. With the broad range of flavours in your meals, you may want to consider introducing maturity and complexity in your wines. Try either the sun-baked earthiness you find in an shiraz or a rioja, or a hint of mellow age, such as that found in many wines older than four or five years.
A well-crafted white wine can be a star of a winter dinner table, especially if it picks up on the citrus tones that are often present in sauces and garnishes of meals. Rich, concentrated white wines, such as a viognier or a chardonnay, with higher alcohol and a wisp of butterscotch sweetness, can enhance white meat. If the white is elegant and floral enough, it can be the perfect chaser for more herbal dishes, too.
With very little legwork, you can find wines like these in every price range, so once you’ve decided on your menu and before you commit to certain wines, sample a few options.
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