What to pair with wine for International Wine Day
It’s National Wine Day in the US on May 25, and while we Aussies may not technically have a wine day of our own, we think this is a mighty good one to adopt. After all, we have some of the best wine regions in the world.
But when it comes to matching food and wine, how does your knowledge fare? If ‘red wine goes with red meat’ and ‘white pairs with white meat’ is pretty much the extent of it; read on for the ultimate wine connoisseur crash course.
Balance and harmony
There are a few simple rules to follow when it comes to getting the balance right. Undoubtedly, the wine should have the same flavour intensity as the food, as richer foods need a wine that won’t fade in comparison. Likewise, lighter foods work with delicate wines. If you can keep this rule top of mind, you’re halfway there!
When this lighter-bodied wine is good, it’s really good, but a disappointing Pinot can be thin and flavourless. Try foods such as roast chicken, pasta dishes, salmon or other fatty fish, or pair a bigger, richer Pinot with duck or a hearty stew. And Australia and France produce some of the best Pinot Noirs in the world; choose these first.
Sauvignon Blanc and blends, Semillon and Riesling
The high acidity in these light-bodied and aromatic white wines makes them perfect for delicate Asian dishes, fried meals and Mediterranean food; think grilled fish, salads with goat’s cheese, or Thai fish cakes.
Merlot and blends, Tempranillo
These wines pair well with a variety of foods as they sit right in the middle of the red wine spectrum. Opt for a glass with pates or other charcuterie, roast meats like pork or veal, or even hamburgers. They’ll also work with tapas or a rustic pasta dish. And better yet, a great Merlot is a good all-rounder – it’s one of those wines you can drink deliciously on its own.
Full-bodied white wines are a great match with richer meals such as cheese-based pastas, poultry, pork, and rich seafood. Creamy vegetable soups and risottos will also taste spectacular with a quality Chardonnay, or if it’s cheese you’re after, choose bolder types like blue and washed rinds.
Rose is having a moment; look around any inner-city bar and you’ll see just how popular the blush-coloured varietal is. On the spectrum, it can range from dry to quite sweet, however with the acidity of white wine and the fruit character of red wine, it’s quite a simple wine to match with food. Almost all cheeses pair well with a dry rose, as well as antipasto, salads and charcuterie. Having a celebratory glass with brunch? Try rose with grilled asparagus, eggs and parmesan.