In all aspects and walks of life the wine has become the new beverage of choice for many people. Additionally, Australia has developed a privileged status amongst wine consumers and appreciators of a good glass. Hence wine and food pairing is not a science that you can learn we would like to give you some guidelines for best pairing wine with food and several do's and don'ts for the beginner's enjoyment.


So if you need help then you are on the right track, we can help you make the right selection of wine for any occasion and to suit any taste. Listed on the home page, you can find a variety of wines from famous labels and award winning wines by your taste and if you continue to read below you can read about wine pairing and dishes to serve with, regardless of the reason why you purchased the wine.


Coming upon the many bottles at the local grocery store can be an intimidating experience. With so many choices within so many wine categories, how can you choose the perfect wine to serve with your meal or even more how to choose a wine that you and possibly others will enjoy? To be quite frank, unless you sit down and taste it with a meal you will never know the best taste with the food you are eating.


The fact: If wine is not served at the right temperature it could alter the taste and the experience of drinking. However, if served at the right temperature the wine gains a balance and an unmatched taste.



Best temperature to serve whites - cold between 6°C and 12°C or just chill the bottle for an hour before serving.

- Sparkling wines, champagnes should be served cooler, around 7°C.

- Although served at room temperature, red wines should be served between 12°C and 18°C, or at cellar temperature.

Traditional wisdom on pairing wine with food dictates that white wine pairs well with white meats and red wine with red meats. Nowadays that fact is ignored, as the inventive sommeliers have shown that this rule is not always necessary or correct.


Try to keep in mind that there are no set rules - match more delicate flavours with lighter wine like Riesling or Sauvignon Blanc, spicy or thicker meaty flavours with fuller wines like Syrah and strong cream flavours with medium bodied wines like Chardonnay and Merlot. When reading through these suggestions of wine and food pairings,



Red Meat

• Zinfandel- roast beefs


• Syrah- beef stews, barbecue


• Cabernet Sauvignon- steak

Cheese

• Riesling- most cheeses


• Sauvignon Blanc- earthier cheeses

Chocolate

• Cabernet Sauvignon- dark chocolate

Dessert

• Muscat /Moscato- sweeter desserts


• Riesling- most desserts

Pasta

• Sangiovese- great for most pasta dishes


• Tempranillo, Merlot- especially good with lasagna

Pizza

• Barberra, Tempranillo- most tomato sauces spaghetti & meatballs


• Syrah- spiced meats and sausages on pizza

Fish and Seafood

• Pinot Grigio


• Sauvignon Blanc


• Chardonnay - Richer seafood dishes and most shellfish

Poultry

• Chardonnay- grilled chicken and cream sauce chickens


• Pinot Grigio- turkey


• Merlot- grilled chicken, barbecue


• Syrah- Duck or other fowl

Lamb

• Cabernet Sauvignon- roast lamb


• Shiraz - stews


• Pinot Noir- chops

Pork

• Merlot- chops


• Pinot Noir - tenderloin, sausage


• Zinfandel- roast pork and garlicky dishes

Salads/Vegetables

• Sauvignon Blanc


• White Zinfandel


• Pinot Gris - for salads and vegetables with creamy sauces or dressings

So here you go, you have read about the popular wine varieties and how they should be matched with food and temperature served, so it is up to you to choose your company and enjoy a glass of wine.