Pairing Wine and Food

Pairing wine and food could prove to be a challenge initially. However, we can apply some simple basic rules when we are on the look out for our next dinner party. Choosing the wine first before your meal or vice versa would be entirely up to you.

Sparkling wine, Champagne, Prosecco and Cava go really well with cheese and fish. It’s the best apéritif for when you start your meal.

For cheese lovers and charcuterie, white wine selection like the Moscato and Riesling go really well.

For vegetable selection, especially for Asian stir-fry dishes and for your vegetarian or vegan guests, you may opt for a dry white wine. Choose the basic white table wine, Sauvignon Blanc and Pinot Grigio.

Light red wine is ideal for red wine lovers. The Pinot Noir is a popular option for roasted vegetables, starches, rich fish, white meat and cured meat.

If you are in for some hard cheese, red meat and cured meat, you will want to select a medium red wine like the red table wine or Merlot.

The bold red wine would be a great option for steaks. Fun fact: Scientists have shown that the drink cancels out some harmful substances produced by the meat in the stomach. The chemicals - released during the digestion of fat - are linked to a host of ills, including cancer, hardening of the arteries, diabetes and Parkinson's disease. 

Finally, very similar to the sweet wine but much thicker and heavier would be the dessert wine like sherry or port, perfect for desserts, cheese and charcuterie.

These options are basic because they have been tested over the years based on what suits our palate. Some people start with champagne and work their way up from a dry white to a bold red wine. Ultimately, the choice is yours.