Great Matches
Everybody wants to nail the food and wine matching thing, right? Having that magical moment where you can confidently sit down to an incredible meal and just pull out exactly the right wine?
It might seem intimidating, but the magic formula isn't far away! Let us guide you through some of the more classic food and wine pairings in the world - use these exactly or take inspiration from them and conquer the food and wine matching world!
Sparkling wine and oysters--red
Sparkling wine thrives off its creamy mid-palate and then closes with biting acidity. So you have the roundness of the wine to go with the creaminess of the oyster, and then the acidity to complement the briny tang of the mollusc. The wine also freshens the palate after each bite. This is a delicate pairing that accentuates the salty minerality on both sides. The sparkling wine should be discrete enough to let the subtlety of the oyster come through.
Riesling and pork--aromatic
Ok, so Riesling is actually super versatile and can easily pair up with raw seafood and white fish, but we're taking the traditional route here. In Alsace and across the border in Germany, they love to eat pigs. Charcuterie, sausages, slow roast...you name it. Pork has an inherent sweetness to it that the luscious flavours of (dry or off dry) Riesling harmonise with wonderfully, but it also is fatty, and thats why this match works so well. The laser-like acidity of Riesling comes to the rescue and tidies things up every time.
Chardonnay and seafood--racy
So, it's time to splash out a little and celebrate. Crayfish, scallops, prawns, crab....the whole lot. What's going to be the perfect wine? Most of these seafoods taste best when cooked with a little (ok a lot) of butter. And this is the key. You can find some lovely buttery textures and flavours in top quality Chardonnay. Here, both the food and wine are rich and decadent. The citrussy acidity of the wine refreshes and will match perfectly that lemon juice you squeezed over the seafood at the last minute.
Nebbiolo and slow braised meat--aromatic
Nebbiolo is an amazing grape variety, capable of the kinds of aromatic complexity that Pinot achieves, but many are out off by the powerful tannins that make the wine dry and foreboding. The way to counter this is with dense protein - the tannins will meld with the protein and wipe them clean, and likely seem less harsh as well. The slow-cooking of the meat will tenderise it and allow the flavours of the wine to shine.
Cabernet Sauvignon and steak--cellar
This pairing also relies on the tannins in the wine, but is probably best with juicier cuts like ribeye and porterhouse, to marry up to the lush fruit that Cabernet can bring. If you're cooking with thyme, rosemary or chervil, then you'll happily pair with the slight green notes that Cabernet can bring also!
Vinsanto and Biscotti--lemon
Transport yourself to the heart of Italy with the classic pairing of Vinsanto and biscotti. Vinsanto, a luscious Italian dessert wine, boasts rich notes of dried fruit, honey, and caramel, offering a beautifully balanced sweetness. When paired with crunchy, almond-studded biscotti, the combination becomes truly enchanting.
The tradition of dipping biscotti into Vinsanto enhances the experience, softening the biscotti and allowing the flavours to meld seamlessly. The wine’s sweet, nutty profile complements the biscotti’s subtle almond flavours, while its acidity balances the biscuit’s richness. This delightful pairing creates a perfect harmony of textures and tastes, making each bite and sip a joyous celebration of Italian culinary tradition.
Port and blue cheese--earth
Blue cheese is a mouthful - salty, creamy, intense. You can't pair it up with a gentle wine, it'll be washed away! Instead, look to the rich fruits and lush texture of fortified wine, port if you can. The sweetness will pair wonderfully with the creaminess of the wine, and also balance out the saltiness. It's such a powerful wine, but the cheese handles it wonderfully.
About the Author
Banjo Harris Plane is the three-time winner Sommelier of the Year Australia and a certified advanced Sommelier through the Court of Master Sommeliers. He first cut his teeth in the wine industry working as a sommelier in Australia's best restaurants, before starting multiple businesses in the space of a few years... these included two restaurants, a wine import business and co-founding Good Pair Days!