Food & Wine Pairing

finding the perfect balance

There is nothing better than food and wine that perfectly complement each other, no matter how simple they are. It is all about balancing the flavours so that one doesn't overpower the other. There is a saying: “What grows together, goes together”, i.e. Tuscan wines go with Tuscan food, Burgundian wine with Burgundian foods, etc. This is probably the simplest food matching ‘rule’ to learn but with the current trend for fusion food, we know it's not quite as simple as that these days. So, whether you work in the catering industry and are looking for the confidence to recommend wines to customers or whether you just want to serve the right wine with your own cooking, here are some pointers to get the most out of your Vintner wine.

> Rich savoury dishes

They need rich wines! If you pair a rich food with a light wine (or vice versa) the flavours will be lost. However, if you balance the richness of both, then they will complement and enhance each other.
For example:
A big juicy steak and our Château Patache d'Aux or Aluvios de Tingui Gran Reserva would make a hearty and warming match.

> Light savoury dishes

These need light wines! The logic is easy to follow. White wines are usually the best bet for salads, fish, etc.
For example:
Our Secateurs Chenin Blanc is a lovely accompaniment to a summer salad. 

> Salty food 

Will make the wine taste less dry and bitter, and less acidic. This means you can choose an ultra dry wine (like Champagne or Muscadet) as the saltiness will soften it to make it more palatable.
For example: 
Champagne with fish and chips – best take out you’ll ever have!

> Acidic foods

These will make the wine taste less acidic in comparison, and will make it seem fruitier, sweeter and richer than otherwise. Be careful not to pair with a wine that already has low acidity, as it will not then taste very refreshing.
For example:
Tomato salad with vinaigrette and Muscadet Sèvre-et-Maine Sur Lie make a great match here.

> Highly flavoured foods

These will overwhelm wines that are anything other than similarly intense themselves! Don’t be afraid to choose a big, bold wine to match your big, bold dish!
For example:
Rosso di Montalcino is perfect with a big hearty beef ragu.

> Spicy foods

These will make wine taste drier and more bitter, and the wrong wine will make the food taste even hotter! Best to pair with wines that are light in alcohol, fruity and have a high intensity of flavour, perhaps even with a sweet wine.
For example:
AC Riesling by A. Christmann works a treat with Thai green curry.

> Sweet foods

These can make dry wines tart and over-acidic, so aim to serve a wine that is as sweet, or sweeter, than the food you are serving.
For example:
Dessert wine is thus the perfect way to end your meal (who needs coffee!).