Trying to match the appropriate wine to your meal can be an intimidating task. The options can seem limitless when you take a look at some wine lists. When savouring a warm, comforting and tasty winter meal in an Islington pub, for example, you want to ensure the wine compliments it nicely, so it helps to have a guide to follow.
Different wines for different food:
White Wine
Sauvignon Blanc
This wine is famous for being refreshing, with a bright, crisp flavour and strongly acidic notes. That makes it an ideal companion to vegetarian dishes, particularly those with lots of cheese. A goat’s cheese tart or cheesy pasta bake may make a good match. It can also pair well with seafood, so you could sip it alongside a hearty fish pie topped with mashed potato.
Riesling
Riesling is known for its sweet and fruity taste. Like Sauvignon Blanc, it is popular with fish dishes and can be a refreshing contrast to the carbohydrate-heavy meals that are popular at this time of year. It is also strong enough to pair with spicier cuisines such as Chinese, Thai and Mexican.
Chardonnay
One of the most popular wines in the world, chardonnay has been paired with nearly every dish. It is particularly common with chicken, turkey and other white meat, but you may find it with the stronger tasting types of fish, with tomato sauces or with mushroom soup, to give just a few examples. Chardonnay is a dry white wine with a flavour that ranges from citrus to tropical.
Rosé
You may think of rosé, with its sweet and fruity taste, as a summer wine, but it can still have a place at the winter table. It is highly versatile, suitable for roast dinners and casseroles as well as salads and lightly grilled fish, or rice and pasta side dishes. You can even pair it with a dessert if you choose, particularly sweet options such as vanilla or fruit-based recipes.
Red Wine
Merlot
Merlots come with a wide range of varieties depending on their tannins. This means the foods with which they can be paired are also diverse. Some are closer to a Cabernet Sauvignon in flavour and will match with similar dishes. This may include a steak, whether grilled on its own or as part of a pie or pudding, or a substantial roast. Lighter merlots may pair with fish or other seafood, including when wrapped in ham or bacon. Vegetarian options include mushroom and leafy greens such as kale, cabbage and chard.
Zinfandel
Zinfandel is available in red or white form. As a red, you can pair it with any kind of meat, whether roasted, barbecued or smoked. Strongly flavoured cheese such as cheddar can go with red zinfandel, as can richer desserts such as caramel or dark chocolate. White zinfandel can accompany lighter main courses, creamy recipes and fruity desserts.
Syrah
Syrah and Shiraz wines are not as well-known, but they can have a powerful scent and flavour, often with notes of berry, coffee or pepper. Pair with strong tasting dishes that have lots of spice or herbs. For example, herb-crusted pork roast, a curry full of chilli or a pizza with spiced sausage.
Sparkling wine
At this time of year, you are often celebrating, and that means champagne or other forms of sparkling wine, including Prosecco or the red Lambrusco. These are the wines you drink at parties with luxurious snacks, main meals and desserts. They are not exclusively for celebrations, however, and can form part of a light brunch with eggs and toast, or pair with Italian meats such as prosciutto or salami.
Fortified wine
Fortified wine is created when brandy or another distilled spirit is added to a regular wine. Some of the most famous forms include sherry, port, Madeira and vermouth. They are often served as aperitifs or after a meal, but the sweeter, less strong kinds can also make a good dessert accompaniment.
These are just some of the pairings of wine and food that you may discover in an Islington pub. Your choice will always depend on your own personal taste, but the advice may help you make the most of the hearty meals that are often served in the coldest parts of the year.
