Pairing food and wine

The good news about matching food to wine ­– or matching wine to food – is 1) it is simple and 2) there are hundreds of websites and apps out there to help you out.

But always remember that pairing is more art than science and it’s personal so have fun with it. The occasion should also influence both the food of choice and the wine of choice. Rules don’t always have to apply.

OK. Hopefully you have read my ‘Wine appreciation for beginners’ blogs and therefore you know your Durifs from your Pinot Noirs. If you know wine styles and flavours then pairing food and wine is simple.

Here’s the basic rule. When pairing food and wine, the wine style and flavours must match the food style and flavours. Yes, that’s it! Seems obvious but I know many people think it is more complicated than that.

Some simple examples

A Durif is a rich and robust red – full-bodied – therefore match it with beef (a strong red meat) and a thick and rich red wine sauce

A Sauvignon Blanc is a crisp fresh white wine – therefore match it with trout (a light flavoured fish) and lemon

A Pinot Noir is a raspberry and sweet red wine– light or medium-bodied – therefore match it with roast quail (a white meat) and thyme

A Chardonnay is a rich white wine – therefore match it with roast pork (a strong white meat) and a creamy garlic sauce

Let’s not get complicated but…

A Durif can exhibit lovely black pepper aromas and flavours. If it does, swap the thick and rich red wine sauce for a thick and rich pepper sauce

An aged Pinot Noir can exhibit wonderful mushroom and leather aromas and flavours. If it’s aged, swap the roast quail for a mushroom risotto.

I hope these examples have given you more confidence to pair food and wine. I really like this resource http://winefolly.com/review/simple-food-and-wine-pairing

Many of the descriptions for wines on our website include ideas for matching that wine to food but don’t hesitate to ask us if you are stuck.

Enjoy the wine and eat and drink healthy and organic!