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On The Vine

  • Help! Assistance required in the wine aisle!
  • Post author
    Rosie Dennison

Help! Assistance required in the wine aisle!

Our Top Five Tips for Pairing Wines with Foods

 

You’ve been avidly watching Masterchef and invited your friends over for dinner on Friday night, you want to impress with the wine selection – but wait what were those rules about what wine to pair with certain foods?

Suddenly your new found culinary confidence takes a slump, those shelves in the wine aisle are vast and imposing and Chardonnay’s are blending into Cabernet’s in front of your eyes. Panic sets in. HELP! ASSISTANCE REQUIRED IN AISLE FIVE

Never fear, here are our top five tips for finding that sweet spot of a wine and food match to wow, alongside your new found Masterchef skills! No mystery box challenges here…

 

Top Tipple Number One

Think about wine pairings like you would when putting together colours in your wardrobe. You want to either match or contrast.

Try to match richness and texture, or completely contrast the components in both your wine and your food you plan to serve.

A creamy chicken curry would pair with our Canterbury Chardonnay 2012; while your pan fried fish will always be lovely alongside our Estate Sauvignon Blanc 2014.

 

 

Top Tipple Number Two 

Heavy suits heavy. Light suits light. 

For rich, heavy flavours try our Waipara Pinot Noir 2009 with a dish of roasted red meats. For a lighter, summery salad for your al fresco lunch you would do well to pair lunch with our Canterbury Riesling 2007.

 

 

Top Tipple Number Three

Saltiness does strange things to wine pairings. High salt content in a meal will affect how your tastebuds enjoy the usual flavours in your favourite wines (and not in a good way). A sure fire pairing for salty foods is to stick to sparkling wines, those bubbles help to clean the salt from your palate.

Pair a delicious salty pork crackling dish with our Methode Traditionelle for a taste sensation your guests will go home raving about!

 

 

Top Tipple Number Four

The fat content in foods opens up our tongue’s flavor receptors. This is why full flavor cheeses such as Blue Vein are always a sure-fire hit when paired with wine. 

Our favourite is a beautiful creamy camembert paired with the dry style of our Estate Pinot Gris 2011 to bring out the flavours in the wine.

 

 

Top Tipple Number Five

Dessert wines go with dessert right? Be careful when pairing wines with your Masterchef inspired dessert course, make sure your wine is sweeter than your dessert otherwise your palate will pick up the wine as being quite bitter.

A dark chocolate tart using high quality dark chocolate with a good degree of bitterness will work beautifully alongside our pre-cellared Canterbury Pinot Gris 2008.

 

 

 

Now where was that bottle opener...

  • Post author
    Rosie Dennison