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 Which Wine for which Dish ?
• With seafood, try a Sylvaner, such as a Grande Réserve, whose pleasant acidity will enhance the iodine in the shellfish without smothering the taste.
• With grilled or roasted fish, or a Mediterranean-style sauce go for a Tokay-Pinot gris such as the superb Cuvée Rabelais that displays toasty, smoky aromas.
• Just as fresh, but with a little more body, a Pinot Blanc, will accompany more heavily flavoured dishes including olives, anchovies or onion. A Pinot Blanc Chevalier would be a good choice with a Provence style “pissaladière”. Its fruity notes and tartly sweet aftertaste would also go well with a sweet-and-sour oriental dish..
• Muscat goes well with early-season melons, strawberries and fresh fruit salads.
• S erve Gewurztraminer Cuvée Bacchus or Médaille d'Or from a decanter with a heavily-seasoned ratatouille, with anything garlicky or with strong-flavoured cheeses. Its bouquet of candied fruit and lychee will gently smooth out the fire of hot, spicy food.
Major principles for matching food with Wine !
The flavours of a given wine and a particular dish alternate and overlap on the palate. The match will be successful if the both:
- are heading in the same direction
- complement each other
- enhance one another. |
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Some rules to be observed when matching food and Wine :
• Wine and food from the same region:
The idea is to unite specialities from the same region. The advantage of this type of match is its simplicity and no-risk factor.
• Depth of flavour: The aim is for the flavours of a dish not to dominate those of the wine and vice versa.
• Texture :
Creamy dishes cry out for rounder, perhaps even sweet wines. Firm-fleshed fish needs a straightforward, clean wine.
• Flavour matches : These are best achieved by the use of seasoning or a touch of herbs or spices. .
| Lemon zest, citrus fruit |
Riesling |
Freshness |
| Salty flavours, lodine in shellfish |
Sylvaner, Muscat |
Acidity counters saltiness |
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