Food & Wine

We all know the old edict that says red wine goes with red meat, white wine with white meat. It was surely devised in the good old days of steak Diane and chicken supreme, when red wine meant Claret and white meant Chablis. Tastes have moved on a lot since then. These days the sheer number of different wines on the market can be bewildering. What do you do, for example, when you're due to dish up an eclectic menu of exotic fusion food to a dinner party of vegetarians? Although it's tempting to draw the blinds and pretend you're not home, here are ten general rules of thumb to see you through.

1. Serve lighter wines before full-bodied wines, white before red, dry before sweet, old world before new.

Reverse the order and that full-bodied Australian red will overpower the delicate flavours of the light, dry French white.

2. Pair light-bodied wines with light dishes and full-bodied wines with heartier fare.

As a general rule, white wines are lighter than their red counterparts and sit better with appetizers and entres. Get your meal off to a great start with a chilled glass of Dry Riesling or Chenin Blanc.
From full-bodied Burgundies to light Loire wines, a range of white wines go beautifully with fish, seafood and poultry dishes. A dry, crisp, fresh white, like Chablis, works especially well with trout and fresh water fish while chicken is delicious accompanied by a dry, smooth white, like Gewrztraminer.
Heavy dishes such as beef, game, lamb and most pasta dishes are the preserves of the robust reds Burgundy, Bordeaux and new world Merlots.

3. What's your flavour?

Consider how your meal is prepared. Poached, steamed or lightly grilled foods are best with a delicate wine that won't overwhelm their subtle flavours so forget the Shiraz and opt for a Sauvignon Blanc instead. Braised, roasted, sauted or barbecued food, on the other hand, can stand up to a more flavoursome wine, such as a spicy Californian Zinfandel.
Ask yourself what the dominant flavour of your meal is. Tomato-based sauces will be enhanced by the acidic after-taste of a smooth Chianti while a buttery Chardonnay is a wonderful accompaniment to any creamy dish. An earthy Pinot Noir tastes great with mushrooms, too.
Always strive to achieve harmony between the flavors of your food and the flavours of your wine.

4. Pair regional dishes with regional wines.

This is perhaps the easiest way to choose a wine. After all, there's a reason why certain types of wine have been produced in some areas for hundreds, if not thousands,of years because it tastes good with the regional cuisine! So take a tip from the locals and pair your paella with a fruity Spanish Rioja or your goulash with a hearty Hungarian Kadarka.

5. Opposites attract.

So far we've concentrated on marrying similar flavors but contrasting flavors can sometimes interact to create exciting tastes and cleanse the palate. Sparkling wines work surprisingly well with many spicy Thai dishes, particularly fish, because their sweetness offsets the citrus tang and oiliness often found in Thai cuisine.

6. Dessert wine.

A rich dessert requires an even sweeter wine, otherwise the wine will taste thin and bitter. Good quality German sweet wines such as Sauternes and Barsac served ice cold are the safest bets for most puddings and cakes, as well as fruit. Strawberries and Champagne (or Asti Spumante for a cheaper option) is a popular combination, too.
If you're planning to serve chocolate at the end of the meal, put on some coffee! There are those that swear by this Cabernet or that Riesling but most people agree: chocolate kills wine.

7. Cheese and wine.

Cheese and wine is a perfect marriage of flavors and textures.
Soft cheeses, such as Brie and Camembert, can be enjoyed with practically any red or white wine, though they go particularly well with Chenin Blanc, Gewrztraminer and other dry white wines. Goats' cheese and Sauvignon Blanc is a classic match, too.
Stronger cheeses, however, demand a vigorous red wine: blue cheese tastes delectable accompanied by a rich, fruity wine, like Cabernet, while sharp English cheddar and Stilton are at their best served with Port.

8. Match the wine to the occasion.

If you're bringing wine to a dinner party as a gift, don't worry about matching the wine to the food unless your host or hostess has telephoned in advance and asked you to do so. It's enough to bring a wine appropriate to the occasion, i.e. don't bring boxed wine to a fancy dinner and don't buy the finest Champagne if you're ordering in pizza (unless, of course, you really want to.)
If you're throwing the party, estimate that each guest will drink two glasses approximately half a bottle and buy accordingly. Then buy more.

9. Leftover wine.

The best way to use up leftover wine is to drink it! Re-corked wine will keep for up to a week in the refrigerator. Another idea is to freeze leftover wine in ice cube trays to use in cooking sauces at a later date.

10. Learn the rules and then break them!

The best pairings are ones that you really enjoy - and if that's Beaujolais with doughnuts, that's up to you. Similarly, if you prefer white wine don't force down a red just because you're eating lamb - and don't force anyone else to either. Pairing wine with people is just as important as pairing wine with food. Ultimately the best blend of all combines good food, good wine and great company.