Pairing food and wine successfully can be a complicated endeavour for those of us that aren’t connoisseurs, sommeliers or experts. However, there are some classic combinations that are considered to be the perfect flavour unions and can help give you a stepping stone to exploring a whole new world of wine and food pairings you will love.
- Chardonnay and Salmon
A dry, medium-bodied Chardonnay makes the ideal accompaniment for fatty fish like salmon as well as light meat fish and seafood in flavourful sauces. Chardonnay is the most reliable wine for pairing with salmon, perfectly balancing the bold flavours of the fish whether its poached, grilled, ceviche, blackened, barbequed or smoked.
- Caviar and Champagne
It might not be for everyone but this well-known pairing is a classic for a reason. This isn’t going to be a budget friendly experience but premium Champagne has a creaminess that compliments the briny, salty flavours and mouthfeel of the caviar perfectly.
- Rosé and Cheese Dishes
The harmonious balance of acidity and fruitiness, rosé is the go-to wine to pair with cheese. Darker, fruitier rosés are well suited to firm cheeses such as cheddar, where as you should opt for a lighter rosé if you are planning on having something like burrata or mozzarella.
- Oysters and Chablis
Just like there are many different types and flavours of wines, the same can also be said for oysters, and no wine tastes great with all versions quite like a Chablis. The concentrated minerality and crisp fruitiness of this wine when paired with the fresh, briny flavours of fresh oysters makes for a magical combination.
- Port and Stilton
This might sound somewhat old fashioned but if done properly, can truly demonstrate why some traditions should not be forgotten. Although stilton blue cheese can be overpowering, it’s not when it is savoured with something that has the strength to balance it out like a late bottled vintage Port or a 10-year-old tawny.
- Steak and Cabernet Sauvignon
There are a lot of good options for wine when it comes to pairing it with a decent cut of steak but the general rule of thumb is that the rarer the meat, the bigger the tannins it can take on. Cabernet Sauvignon has high tannins and juicy black fruit notes that help to balance the fattiness of the meat on the palate.
- Goats cheese and Sauvignon Blanc
An all-time great food and wine match not to be missed. What makes this pairing easier is that it doesn’t seem to matter the age of the cheese or the type of Sauvignon Blanc, this combination works. The rich, creamy textures of the goat’s cheese help to bring out the crisp, rich and bold flavours of the wine without overwhelming it.
- Coq au Vin and Red Burgundy
Coq au vin is a classic dish from Burgundy of chicken cooked in wine, so it only makes sense that the wine which is used and paired with be a Burgundian red. Because of the cooking method, the dish is immediately compatible with the wine, matching the weight of this hearty, comforting dish and perfectly mirroring the flavours.
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