Wine and Food Pairing
Seafood and Primrose Chardonnay Anyone?
Does it Really Matter?
The short answer is yes, and no. Ultimately some wines drink really well on their own, some whilst you are getting dinner ready, some to freshen the pallet and some after the meal. Pairing food and wine can be a challenging and an almost scary subject for many.
First and foremost, drink what you like drinking. Experimentation is great. I love discovering something new, but similarly, sometimes I just want to drink what I know I will love. In my case, that is a hearty Shiraz or a fruity Grenache.
Having said that, when we have a nice bottle of wine and a lovely meal, we want the flavours of both to shine. By following a few simple rules, you have plenty of room for experimenting whilst enhancing the flavours you are tasting.
Shiraz and Just about Anything
Simple Rules to Match Food and Wine
1) Match the Weight of the Food to the Weight of the Wine. Heavy dishes require heavier full-bodied wines to balance the meal. Heavy wines have a full feel in mouth with lots of fruit weight. They are not necessarily the highest in alcohol but have a full fruit richness. Lighter meals can be overpowered by a heavy wine.
2) Match the Speed of Cooking to the Age of the Wine. Fast cooked foods match well with younger wines. Slow cooked foods pair well with older wines. By following this, the freshness of the meal will match the freshness of the wine.
Forget the white wine with this, red with that! Get the weight and the age right and you will do fine.
Some of my favourite matches
Sashimi with young Riesling or Sparkling White
Eggplant, Chicken or Salmon with Pinot Noir or Chardonnay
Slow Cooked hearty meat with an aged Shiraz or Grenache
Quick fired medium steak with a Barossa Shiraz
Most Important
Food and Wine are natural partners that enhance each other when they match. A nice wine can make a casual dinner spectacular. Experiment. Find out what you like and share that with others. You and your friends will benefit from the experience.