The Right Wine For Your Menu Planning
The following menu planning ideas are for general guidance. Our staff will be more than happy to help you choose the right wine to suit your plans.
With so many different wines to choose from, menu planning as far as the wine you choose can seem confusing. Remember to rely on your own palate when exploring during the matching process. Try keeping a record of the results you find. This could be a note on the recipe it was paired with, or you could really have fun with it and start a wine journal.
Fish & Seafood
Selecting a white wine for fish and seafood like a Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc and Gewürztraminer are good choices. If your meal is a grilled firm-flesh fish a Chardonnay or an aged Semillon matches well.
For flaky fish, try choosing a dry Riesling or a Chardonnay, while a hearty fish stew accompanied by Pinot Noir is excellent.
Beef & Lamb
A red wine pairs nicely with dishes containing beef and lamb. Most often a full-bodied red such as a shiraz or cabernet/shiraz blend works well. Some suitable include Barbera, Sangiovese, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, and Zinfandel.
For chicken, white wine is the usual choice. For chicken cooked in a rich sauce, you might try a Shiraz or a medium-bodied Cabernet Sauvignon. For grilled or roast chicken, try a Chardonnay.
Tomato based meals such as spaghetti and pizza are acidic in nature. A Barbera, Sangiovese, or Zinfandel would pair well with this kind of meal.
Softer cheeses partner well with dry Riesling, Marsanne, or Viogner. For hard cheeses choose a full-bodied wine such as a Shiraz with cheddar cheese. A sweet wine is a good match for blue cheese.
For desserts a sweet wine is a good choice. Just make sure the dessert is not as sweet as the wine.