Food & Wine Matching

Acidic foods

When it comes to acidic foods, wine pairing becomes a little more difficult. A highly acidic meal can make your wine lose its depth of flavour, however, the right amount of acid in your food can enhance the fruity tones and prevent a wine from being too tart to drink.

As a rule, to avoid making your wine seem flat and compete with the acidic flavours in a dish, choose a wine that is more acidic in taste than the flavours in the food. This way, you get a balance, rather than one overpowering the other.

Creamy & rich foods

As expected, creamy or oilier foods pair well with a wine that can cut through the fat and provide a freshness to the palette. Red wines, particularly Italian, are an excellent choice for oily dishes, with Riesling and Sauvignon Blanc the pick of the whites for buttery dishes.

High tannic wines are what you need to opt for, as they work in a similar fashion to acidity in foods, clinging to the food and not your mouth. Giving a rounder flavour to both the wine and your food.

Desserts

Dessert wines are the obvious choice when it comes to pudding, but what wine should you choose?

Rieslings are particularly good with caramel and toffee dessert and for cakes and sponges, choose a sweet, sparkling wine.

There is a really good rule when it comes to pairing a wine with a dessert and always choose a wine that will be sweeter than the pudding!

Cheeses

With the wide variety and complexity of flavours of cheese, you can be forgiven for struggling to find a wine that complements all. In the same way you would pair your wine with the flavours of a dish, you need to choose a wine that complements the flavours and richness in your cheese.

Highly flavoured cheeses can affect red wines, so if you’re going for a strong or aged cheese, we would recommend something oaky or choose a sweet wine to counteract the saltiness in the cheese.