We all enjoy a glass of wine at the end of the working week or whilst curled up on the couch during winter, but wine is generally best served accompanied by your favourite dish.
The challenge then lies in which wine do you pair with what type of food. If done right, it will be sure to make your culinary experience that much more enjoyable and will add to the flavours and experience. A simple formula to follow is to try and pair the characteristics of both the food and wine as closely as possible in order to complement one another.
A cheeseboard is perfect entertaining – either yourself or guests. Though pairing wine to match can be tricky at times. For softer cheeses like Camambert go for Sparkling wine or a lighter sweet option of a Riesling. For harder cheeses, opt for a Merlot or full-bodied Shiraz.
For some, seafood can be an acquired taste, especially when a strong tasting fish is involved. However, if you do enjoy one of the many wonders of the deep blue whether it be prawns, crab or fish, then sparkling or a dry white will make the perfect pairing. Champagne, Sauvignon Blanc or a Pinot Grigio will go down nicely.
If your specialty is a slow cooked roast or lamb chops with mash potatoes, then you can’t go past a good red, anything from Merlot or Shiraz to a Cabarnet Sauvignon. If white meat such as chicken is on the menu then a lighter, crisp Pinot Noir or Chardonnay will do wonders for the palette.
If you have a sweet tooth, then dessert will be your favourite meal for two reasons. The first being, well the dessert (chocolate cake is a god-send)! The second being the aptly named Dessert wine you get to enjoy the cake with. Moscato and Sherry are the best options to complement your sweet treat.
For more culinary inspiration view our Pinterest board by clicking here
Or alternative, check out our Burgundy, Berry and Rich Reds Pinterest board here to see all the shades of a deep red wine