Many choose a wine from the wine rack or cellar based on what they feel like drinking, and not what they are going to be eating alongside it. What you eat with wine impacts the flavours you gain from the wine, and also the flavours you taste from the food. If you pick the right wine to accompany a dish, the two together can bring out the best in each other and leave you feeling like an expert. Here's our guide on what goes well with what!
Fish
The best wine to pair with fish is generally a white, although meatier steaks of fish such as swordfish and tuna are well complimented with a red such as a young Tempranillo. For Salmon, Chardonnay a great choice, while Sea Bass and Dover Sole are excellent with a Sauvignon Blanc. Often people don't know what to choose when it comes to the traditional fish and chips, but choose Champagne, and you'll wonder why you ever considered anything else!
Beef and Lamb
Red meats go very well with a red wine. For Roast Beef a Cabernet Sauvignon is a wonderful choice, however, lighter beef dishes such as Spaghetti Bolognese or Burgers pair very well with a fruity Merlot. When it comes to lamb the wine choice is similar to beef, a Cabernet for or Rioja for Roast Lamb and for a Shepherd 's Pie or Hot Pot, a Cabernet Sauvignon would be perfect.
Pork and Poultry
As pork is much lighter than beef and lamb, it requires a much lighter wine and favours a white. With Pork Sausages, Chianti will go surprisingly well, while a Roast Pork or Casserole dish would both pair fabulously with a Riesling. A Rioja or Chardonnay is an excellent match for Chicken, while Turkey and Duck both need a soft and fruity red, such as a Pinot Noir or Merlot.
Pasta and Rice
For Pasta dishes with a tomato-based sauce, a good Chianti is a great choice, whereas for the cream-based pasta dishes which are heavier and stodgier than the tomato-based ones, a light Pinto Grigio or Sauvignon Blanc will be the perfect accompaniment. Rice typically goes well with a white Rioja or even a Prosecco or rose wine.
Curry
Mild curries pair well with a Sauvignon Blanc or Riesling, whilst medium-spiced curries are excellent with a richer Chardonnay. For hot and spicy curries with the main ingredient being Lamb or Beef, a red wine such as a Merlot or Malbec will make for a flavoursome pairing.
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