Do you get any flak when pairing your wine with your meal? Honestly, some people can get fanatical on the topic of matching wines to their menu.
With the number of wonderful Australian and New Zealand wine varieties available, it shouldn’t be a big deal if you want to drink a shiraz with your pasta. But for those who want to know what the rules are before they break them, here’s a basic guide.
Light dry wines - whether white or red – generally taste better with light meals and meats.
Seafood, chicken and duck can work really well with a crisp viognier or chardonnay.
More elaborate or complex meals, including lamb, beef and pork, benefit from a more complex drop.
Tradition has it that red meats are matched with a big red: cabernet sauvignon or merlot mainly. But some of the hefty whites can take their place and still taste great. A pinot gris is a great example of this.
Really, it all comes down to you. What do you like to drink with your meal? What have you tried before and liked? What flavours appeal to your palate the most, and in what combinations?
Like what you know…and know what you like. Then you can’t go wrong!
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