Wine and Food
It can be a struggle knowing which wine to pair with what meal but not anymore. Here at Warner we have compiled a quick guide to pairing wine with food – whether you’re looking for a bottle to complement a dish, or you’ve got the bottle and you’re in need of food-spiration, you’ll find the answer to your dilemma below.
I’m eating… what should I drink with it?
- White meat
White Burgundy, Bacchus, New World Chardonnay, barrel fermented Chardonnay.
- Red meat
Pinot Noir, Malbec, Merlot, Tempranillo.
- Hard cheese
White Burgundy, Chablis, Chardonnay, Pinot Gris, Viura, Cabernet Sauvignon, Merlot, Pinot Noir.
- Soft cheese
Pinot Gris, Ortega, Sauvignon Blanc, Pinot Noir, Grenache.
Italian whites, Brut sparkling, dry Pinot Gris, Sauvignon Blanc, Chardonnay, Gamay, Pinot Noir.
Chocolate goes well with Maury or Port; fruity desserts go well with Moscato or demi sec sparkling, sweet Bacchus .
Bacchus, Sauvignon Blanc, Pinot Blanc, Rosé sparkling.
Oaked Bacchus, Chardonnay.
Now let’s look at it in the reverse. How often have you bought a bottle of wine and not known what to serve it with?
I’ve got a bottle of… what should I eat with it?
- Sparkling wine
Choose something salty such as sushi, fish and chips or popcorn.
Dry white wines like this go well with vegetable dishes – try a veggie omelette.
Richly flavoured food such as a Moroccan tagine is the ideal accompaniment to a bottle of Rosé.
A medium red wine complements roasted food – serve up a lamb roast dinner with all the trimmings.
Serve this classic dessert wine with a cheeseboard and grapes for a mouth-watering taste sensation.
Did you know?
All of our wine experts said sparkling wine and fish was their favourite combination – because “the fresh acidity really helps to cut through any oils and releases delicious flavours”.