Our Food and Wine Pairings
View our guide to help you find the perfect wine to go alongside your meal. Whether it is fish, a roast, or pasta, we have the answer.A fine wine exquisitely matched with its cuisine counterpart can be a transporting experience. The synthesis of intermingling disparate flavours, aromas and textures dancing on the palette, fusing to form a gastronomic symphony. Total harmonisation.
1. Are you a Fish Foody?
It's the texture of the fish you need to consider first; For example oily fish like sardines are best accompanied by crisp, white wines, such as Muscadet or Soave. Meanwhile, fleshier fish such as sea bass or turbot are partnered better by richer dry whites such as oaked Chardonnays, Chenin Blancs or Alsace Rieslings. If you are a red lover, you can try a light Pinot Noir with denser tuna or salmon.
2. Serving richer food?
Sweeter wines can be a better accompaniment. Scallops are delectable with a demi-sec Vouvray, lobster is luscious with Alsace Grand Cru Riesling while foie gras is sublime with Sauternes.
3. Curry lover?
Serve a hearty Rioja with dishes made with strong Indian spices. Aromatic, oriental spices often require a more fragrant, vibrant white wine such as a Gewürztraminer, a Viognier or Grüner Veltliner.
5. Cured Meats & Hams
If you're serving cured meats or hams, match them with a light red; a Beaujolais or new world Pinot Noir. But it's best to steer away from tannic reds with salty foods.
6. Sauce Pairing
If a sauce or jus is central to your dish then it is this that you should match your wine to rather than the food it tops.
Enjoy Cabernet Sauvignon with red and tomato based sauces while choosing a glass of Pinot Noir for creamy and oil based sauces.
7. Passionate about pasta?
If you're eating Italian, drink Italian. A vibrant Sangiovese or fresh Arneis balances tomato or olive based recipes well.
8. Light summer foods
Summer's coming - or do you generally prefer vegetarian, salads or lighter eating? Marry Sauvignon Blanc with quiches, roasted vegetables or tempting salads.
9. More than your just desserts
Don't forget dessert. Here the trick is to serve a dessert wine that is sweeter than your dish.
10. Should you pair Port with cheese?
It's a myth that Port is always the perfect cheese companion. Apart from with Stilton, that is, where it is sheer perfection. It can be better to choose a mature red to go with a mixed cheese board, one that is not too tannic. White wines can play their part: try Sauvignon Blanc with goat's cheese, Gewürztraminer with 'stinky' cheeses and Sauternes with salty blue cheeses.
This concludes our top ten tips to guide you in the right direction. However, rules are made to be broken, don't be afraid to experiment and try some daring food and wine combinations. And if you do, call in and tell us all about it!