It used to be that sommeliers and Italians were the only people who knew anything about matching wine to food.
The perfect pairing of food and wine can be done by following our three-step system.
It comes down to a simple rule of thumb and it’s not what you’d expect. The basis for the perfect pairing is to start with the wine you love. Very anti-climatic, we know. This is the foundation from which you build upon. The first three steps to the perfect pair, every time.
Consider the wine’s qualities. We’re not talking about its sense of humour or great body here but if you’ve ever spoken to a sommelier, they tend to cherish their wines ultimate creations. This tends to lead to obsession or devotion and they love to describe their wines on their bottles. Which takes us to step two… You’ll usually find this description on the back label, it reads something like an online dating profile. Try and get through the romantic language to find the true grit of what’s in the bottle and ask yourself, what kind of flavour does it have? For example, if a wine is described as having “smoky” and “woody” undertones and notes, it’s safe to say this baby will go great with a meaty dish.
Now all you have to do is check out the body. The body refers to its weight and alcohol content. Why does it matter? Our three step process of pairing wine with food is to match weight with weight. Ask yourself, does this wine have a low alcohol content and is it light bodied (dry) or is this wine full bodied (ripe and creamy texture) and have high alcohol content? Now all you have to do is match! Pair your light dishes (raw/fresh, low fat and crunchy) with light wines and on the opposite side, pair your foods that contain dairy or animal fat and rich sauces with your full-bodied wines.
THE CHEAT SHEET
White Wines and Bubbly
These crisp and dry white varieties can accompany a variety of dishes which also make them a great choice when selecting a wine for a multiple course degustation.
- Unoaked chardonnay
- Sauvignon blanc
- Pinot gris
- Gruner veltliner
Reds and Pinks
These are zesty and not too oaky. Here, expense matters when it comes to versatility.
- Pinot noir
- Cabernet Franc
- Dry rosé
We’re helping you take your Marley Spoon meals from great to spectacular this month with a perfectly matched glass of wine. To celebrate Aussie Wine Month, Cellarmasters are gifting our Marley Spooners with a $50 gift voucher when you place an order with us for the first two weeks of May.