Pairing food with wine - Part 3

Pairing Food with Wine - Part 3

Next up, we have meats and spicy flavours. This doesn't always necessarily translate into red wine, and there are plenty of whites that can step up to the plate.

Pairing with Chicken

| FOOD | WHAT IT NEEDS | RECOMMENDATION |

|------|---------------|----------------|

| Roast chicken | Rounder and riper white | Chenin Blanc |

| Grilled chicken | Flavourful and rich white | South African Chardonnay |

| Chicken & mushroom pie | Light red | Pinot Noir |

Pairing with Lamb

| FOOD | WHAT IT NEEDS | RECOMMENDATION |

|------|---------------|----------------|

| Slow-roasted lamb | Earthy and oaky reds | Bordeaux |

| Shepherd's pie | Juicy and fruity reds | Argentinian Malbec |

Pairing with Beef

| FOOD | WHAT IT NEEDS | RECOMMENDATION |

|------|---------------|----------------|

| Roast beef | Big and robust reds | Syrah |

| Steak | Fruity and fresh red | Tuscan red or Rioja |

Pairing with Pork

| FOOD | WHAT IT NEEDS | RECOMMENDATION |

|------|---------------|----------------|

| Pork belly | Flavourful, slightly oaky white | New Zealand Chardonnay |

| Ribs | Juicy red with subtle tannins | Zinfandel or Gamay |

Pairing with Spice

| FOOD | WHAT IT NEEDS | RECOMMENDATION |

|------|---------------|----------------|

| Light spice | Flavourful white | Pinot Gris |

| Medium spice | Refreshing bubbles | Sparkling wine |

| Heavy spice | Robust, juicy red without oak | Malbec or Zinfandel |

Your Assignment

The next time you are serving meat at home, try and pick a couple of bottles to taste with your food and observe how the flavour of the wine impacts on your experience of the food.

For example, if you are cooking steak, try it with a Tuscan red – e.g. Villa Cafaggio Chianti Classico – and then compare how well the steak pairs with a light and crisp white wine such as Baron De Guers Picpoul de Pinet. Observe how well the flavours sit together, and whether they're in balance.