Our homemade chocolate trifle with an Australian Rutherglen Muscat – a match made in heaven!

When matching wine and food it’s best not to overthink things. By following some simple guidelines you can generally get a successful match.

Think about the balance of the food and wine

As a general rule – a dish that has light, subtle flavours pair with lighter, delicate wines, rich and robust dishes with full-bodied wines. Having said that, there are some exceptions for example a glass of bubbles can go surprisingly well with simply cooked fish in a cream sauce, or try with fish and chips!

Look at all the ingredients, including accompaniments

The ingredients of an accompanying sauce, relish, or garnish etc., should also be taken into account, not just the main ingredient, as those are the ingredients/flavours which will more often than not determine the wine match.  However, take care with marinades and sauces containing a large proportion of vinegar/wine vinegar – this ingredient is a little bit of a wine killer!

Look for wines that offer flexibility and versatility

A Pinot Gris is just about one of the most versatile white wines you could find – just off-dry, yet with perfect balance and crisp acidity, it will compliment Oriental cuisine, spicy dishes, white/oily/smoked fish and most shellfish, creamy cheeses too. Or a Beaujolais is a wonderfully versatile red wine (it can even cope with a well known wine enemy – tomatoes!). Its juicy, fruity style doesn’t clash, and goes exceptionally well with spicy food. Be brave – serve at cellar temperature!

Matching a dessert to a wine

Take care with the sweetness of both the dish and the wine. Don’t match a dessert that is sweeter than the wine – choose a wine that is sweeter than the dessert.

Or, you could just “Ask Andy” to recommend a match

Also, each of the wines on our website has a suggested food match to give you a guide.


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