Good Food and Good Wine go hand in hand. There is no mystique to the art of matching wine and food and no ironclad rules. There is not one right wine for any particular food. A well made wine, will enhance the appropriate food no matter what its ethnic origin.

What the person who enjoys food seeks, is palate enjoyment - a fusion of two different taste experiences that creates a third which is greater than each individual taste.

Sometimes we hear suggestions that certain wines can only be enjoyed with specific dishes. In reality, everyone has their own preferences about which wines and food complement each other and the taste of wine and food pairing usually has more to do with the seasoning of the food than the food itself.

Wine is a natural, complex, yet easy-to-appreciate beverage. The primary consideration for a proper marriage is that the character of the wine and that of the food should not overwhelm each other.

The vast majority of wines, are made to be consumed with food. And the food you eat while drinking wine can drastically change - for better or worse - the way the wine tastes. Food pairing "rules" are a thing of the past - the key to successful food and wine pairing is achieving balance and of course your personal tastes. The only "rule" you need is "if it tastes good to YOU then it is good."

But Remember :

• Strong Flavours (Steak) will dominate delicate flavours (White Wine)
• Tart (Vinaigrette) and Tart (High Acid Wine - Sauvignon Blanc or Pinot Noir) cancel each other out
• Tart (High Acid Wine - Sauvignon Blanc) and Salty (Shellfish) complement each other
• Tart (High Acid Wine - Sauvignon Blanc or Pinot Noir) and Oily (Roast Duck) complement each other.
• Fruity (Fruity red wine - Merlot or Zinfandel) goes with Fruity (Rich Tomato Stew)
• Earthy (Mushroom or Truffles) goes with Earthy (Pinot Noir)
• Herbal (Vegetables, Herbs or Capers) goes with Herbal (Chardonnay)

When considering wine to enjoy with Grilled Salmon or Swordfish class them as "Red Meat", Veal and Pork as "White Meat", Chicken can become either "Red or White Meat" depending on how it is served. Artichokes will make any wine taste sweeter and weaker so if choosing a Cabernet Sauvignon it will make it "softer". Tannic Red wines will make oily fish taste metallic but will complement hearty beef or lamb stews.

The addition of SALT to food especially in sauces and savoury dishes can be useful to tone down the "bitterness" and "astringency" in some wines.
SOUR food with high acidity will decrease the "sourness" in wine making the wine seem richer and more mellow.
SWEETNESS in food will increase the perception of "sourness", "bitterness" and "astringency' in wine, making the wine seem less "sweet" (drier). Less "fruity" and stronger.
SAVOURY taste in food will increase the perception of "bitterness" in wine.
SPICY seasoning will exaggerate the "tannin" and "bitterness" in wine, but by adding SALT or SOUR to spicy food it will counteract this effect on the wine, for example squeezing lime over hot enchiladas makes for a more wine friendly dish.

 

SALTY TASTE IN FOOD Salt, Soya, Fish Sauce, Olives, Feta		SOUR TASTE IN FOOD Vinegar, Lime, Lemon, dry wine reduction
	SALT AND SOUR MAKES WINE MILDER Dry wine tastes sweeter Fruity wine tastes fruitier Red wine tastes less tannic or bitter SWEET AND SAVOURY MAKES WINE STRONGER Sweet Wine less sweet Fruity wine less fruitier Dry Wine more acidic Red Wine more bitter and tannic
SWEET TASTE IN FOOD Sugar, Most Fruit & Fruit Juices. Hoisin Sauce, Honey		SAVOURY TASTE IN FOOD Tomatoes, Onions, Green Vegetables, Ham, Bacon, Stocks

 

 

SUGGESTIONS ON WINE AND FOOD PAIRING TYPE OF FOOD	SUGGESTED WINES
STARTERS  & PATES
Avocado	Durbanville Hills Chardonnay
Mushrooms	Nederburg Duet
Salads	Graça / Nederburg Lyric
Seafood Cocktail	JC le Roux  Sauvignon Blanc
Fish or Vegetable Pate	Nederburg Rhine Riesling
Chicken Liver pate	Grunberger Stein
SOUPS
Beef	Chateau Libertas
Tomato	Neethlingshof Noble Late Harvest
Mushroom	Zonnebloem Fine Art Pinot Noir
Gazpacho	Durbanville Hills Rhinofields Merlot
Seafood	Le Bonheur Sauvignon Blanc
LIGHT MEALS
Smorgasbord	Nederburg Lyric
Egg Dishes eg Quiche	Nederburg Prelude
Savoury Tarts	JC Le Roux Le Domaine
Tuna Salad	Tukulu Chenin Blanc
CHEESES
Havarti	Fleur du Cap Noble Late Harvest
Mature Cheddar	Zonnebloem Shiraz
Blue / Roquefort	Neethlingshof Weisser Riesling Noble Late Harvest
Goats Milk	Fleur du Cap Chenin Blanc
Cottage Cheese	Nederburg Paarl Chenin Blanc
Feta	Tukulu Chenin Blanc
VEGETABLES
Tinned Asparagus	Uitkyk Chardonnay
Fresh Asparagus	Plaisir de Merle Sauvignon Blanc
Vegetarian Dishes	Graça Rose
Nuts	Monis Full Cream Sherry
Mushrooms	Zonnebloem Fine Art Pinot Noir
FISH AND SHELLFISH
Oysters / Mussels	Pongracz Methode Cap Classique
Fresh Line Fish	Uitkyk Sauvignon Blanc
Paella	Theuniskraal Riesling
Fish Terrine	Fleur du Cap Natural Light
Smoorsnoek	Nederburg Paarl Riesling
Salmon	Le Bonheur Chardonnay
Perlemoen	Zonnebloem Chardonnay
Prawns	Neethlingshof Sauvignon Blanc
Crayfish	Graça
Calamari	Hill & Dale Sauvignon Blanc
PASTAS
Macaroni & Cheese	Nederburg Baronne
Spaghetti Bolognaise	Durbanville Hills Merlot
Ravioli	Allesverloren Shiraz
Pizzas	Chateau Libertas
CHICKEN & POULTRY
Roast Chicken	Durbanville Hills Rhinofields Chardonnay
Coq au vin	Alto Cabernet Sauvignon
Stuffed Duck / Goose	Stellenzicht Syrah
Roast Duck	Le Bonheur Prima
Duck with Orange	Fleur du Cap Shiraz
Roast Turkey	Uitkyk Riesling
VEAL
Casserole	Neethlingshof Pinotage
Schnitzel	Plaisir de Merle Sauvignon Blanc
Osso Bucco	Stellenzicht Golden Triangle Pinotage
PORK
Kassler Ribs	Grunberger Rosenlese
Roast Pork / Eisbein	Neethlingshof Weisser Riesling
Stuffed with dried fruit	Drostdy-Hof Adelpracht
Chinese Pork dishes	Nederburg Stein
Goulash	Fleur du Cap Merlot
LAMB
Roast	Allesverloren Tinta Barocca
Moussaka	Uitkyk Cabernet
Casseroles	Fleur du Cap Merlot
BEEF
Beef Wellington	Plaisir de Merle Cabernet Sauvignon
Roast Beef	Drostdy-Hof Merlot
Beef Stroganoff	Zonnebloem Laureat
Steaks	Chateau Libertas
Bobotie / curry	Allesverloren Shiraz
VENISON
Pies	Nederburg Pinotage
Ostrich Stew	Jacobsdal Pinotage
Partridge/Guinea Fowl	Uitkyk Carlonet Cabernet Sauvignon
Roast Venison	Tukulu Pinotage
OFFAL
Oxtail	Zonnebloem Fine Art Merlot
Liver and Kidneys	Durbanville Hills Rhinofields Merlot
FRUIT & DESSERTS
Fresh Fruit Salad	Nederburg Noble Late Harvest
Steamed Puddings	Monis Vintage Muscadel
Cakes & Pastries	Neethlingshof Noble Late Harvest
Strawberries & Cream	JC le Roux La Chanson
Chocolate Cake	Alto / Allesverloren Port