On an individual basis both wine and food are very subjective topics leading to a range of diverse views on a whole host of issues. When attempting to combine the two in
harmony opinion wavers even further on the clear rights and wrongs of food and wine matching.
Hopefully by using our guide we can assist you in making some clear decisions when selecting a wine to accompany a dish, but most of all we hope that you will enjoy the wine
you drink whatever the experiment!
Below are some basic tips on the convention of matching food and wine:
• Always aim to ascend in quality and flavour, serving white before red, dry before sweet, light- bodied before full-bodied and young before old
• Try to match the wine to the region or country of the dish
• Cook with the same wine as you serve
• Strong flavours can threaten to overpower a wine. Try to match the wine to the strongest flavour.
• Take care with delicate foods such as fish where a lighter style of wine may be more appropriate.
• Few wines will be versatile enough to serve with a starter, main course and dessert so consider serving different wines with each course
• Dessert wines should be sweeter than the accompanying dish
• Enjoy experimenting!
Please take a look below at the type of food you wish to match your wine with. Hopefully, we have provided you with an insight into some suitable selections from our
portfolio of wine that will match perfectly to your chosen menu.