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.
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.