Ask the wine expert about summer food and wine matching


With summer fast approaching Jarrold resident Master of Wine Nick Adams delves into the fascinating subject of food and wine matching.

Matching wine with food is not an exact science but there are some common denominators which both make sense and work. Above all matching is often about avoiding a clash of flavours, rather than a marriage made in heaven. The most important rule probably remains: drink what you enjoy most with whatever you are eating – personal preference is the final arbiter.

Here are a few simple examples to get your started:

Match the weight of the food with the weight of the wine; by that a light dish is best served with a lighter wine – white, rosé or red. Bolder, richer foods call out for “bigger” wines.

Always consider the sauce (if there is one) – select a wine to match the sauce more than the food ingredient itself.

Go for crisp, clean and high acid wines with high acid foods (a dish with a tomato base to take one example). High acid wines also cut through fatty and oilier foods very well.

Always have sweet wine with sweet foods – try and make sure the wine is at last as sweet as the dessert or it will taste disappointingly dry.

Full bodied, dry, tannic reds will work well with meaty, rich and “chewy” foods – even if you wouldn’t dream of drinking them on their own (without food).

“Soft” and spicy wines work better with spicy foods.

For the summer barbecue


Domaine Clavel Côtes-du-Rhône Rouge Régulus 

Rhône Valley France


Juan Gill Monastrell 4 Meses 

Jumilla Spain


 Cline Cellars Zinfandel Live Oak

California USA

For spring vegetables and salads

The Crowd Pleaser

Castilla Léon Verdejo El Tesoro 


For Something Different

 Novas Bio Valley Riesling Gran Reserva


Treat Yourself

Oggi Crittenden Estate Mornigton Peninsular


Nick says: "Very good if serving crudités with flavoursome dips/ mayonnaise"

For fish

The Crowd Pleaser

Duc de Morny Languedoc Picpoul de Pinet L’Ormarine 


For Something Different

Sancerre Rosé

Nick says: "Perfect with fish such as sea trout or salmon"

Treat Yourself

Domaine de la Motte Chablis I’er Cru Beauroy Burgundy  


For lamb

The Crowd Pleaser

Montepulciano d’Abruzzo Il Roccolo Natale Verga Abruzzo


For Something Different

Morgon Château Gaillard Beaujolais


Treat Yourself

Chorey Les Beaune Jaffelin Burgundy


For strawberries

Crowd Pleaser

Monbazillac Domaine de Grange Neuve Monbazillac


For Something Different

Moscato Passito Araldica Piedmont


Treat Yourself

Tokaji Aszú 5 Puttonyos Tokaj


And don’t forget sparkling wine at this time of the year – Prosecco remains everyone’s favourite, or we can be patriotic and indulge in either Tuffon Hall or Nyetimber English sparklers. For something different try the excellent sparkling Chardonnay Crémant de Jura Désiré Petir “DP” from France.

Images are for illustration only.

All of the wines featured are available in The Deli and Wine Bar on the lower ground floor instore





Ask the wine expert

Nick Adams is our resident Master of Wine here at Jarrold. With over 30 years experience in the world of wine, Nick has visited many of the world's famous wine regions and has worked with some of the most renowned names and producers. Nick aims to give you a greater level of service and information on wines in our Deli and Wine Bar and across our restaurants instore.

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