Wine Pairings

 You’ve got the perfect steak recipe, but you’re not sure a brandy is the right choice to really let those flavours hit home.

Something a little classier is in demand.

 

Which wine goes with this?

 

We’re not here with the answers, but we’ve come to help you decide for yourself.

We’ve studied pairing opinions based on meat & flavour and discussed traditional versus modern wine pairing opinions.

From there, it’s up to you and your tastebuds.

 

Wine & Meat

The traditional opinion on pairing wine and meat seems to be along the lines of “red for red, white for white”.

In this mindset, the leaner the meat, the lighter the wine should be, taking into account fat and protein content.

Beef

Flavour Feels

Tannins are reactive to proteins, so rich red meat seems to make red wine less tannic, and the tannins make the meat less rich.

This is why rich cuts of beef traditionally go well with Shiraz or Cabernet Sauvignon, or any wine with high tannins.

Leaner, more delicate cuts are to be paired with a red wine with finer tannins, such as a Malbec or a Pinot Noir.

Which Wine?

Vendimia’s Willunga Cabernet Shiraz goes well with any rich steak. See El Gusto’s Plaited Skirt Steak recipe to test it yourself.

 

Lamb

Flavour Feels

Lamb is robust in flavour and often quite fatty. The best wine for the job is a Merlot, Pinot Noir or Sangiovese – one that can hold its own in flavour while having the fresh acidity to cut through the fat.

When it comes to slow-cooked lamb, a cool climate Shiraz or Syrah is ideal.

Which Wine?

These BBQ Lamb Racks by El Gusto go perfectly with this Golding Pinot Noir.

 

Poultry

Flavour Feels

Chicken & turkey tend to pair well with flavoursome whites such as Sauvignon Blanc & Chardonnay, whereas darker poultry like duck and other game matches best with medium-bodied red wines, such as Pinot Noir or Cabernet Sauvignon.

Which Wine?

Vendimia recommends the Sorby Adams GSM for this Butterflied Jerk Chicken recipe.

 

Pork

Flavour Feels

Pork pairs well with both red & white wines, depending on the dish. As a general rule, pork is best served with medium-bodied and light wines with low tannins, preferably with a fruity profile.

 

Which Wine?

The PepperTree Wrattonbully Merlot is perfect for heavier pork dishes, with lower tannins to ensure the dish itself is not overpowered by the wine. El Gusto’s Pork Ribs Three Ways is a perfect example of this pairing.

 

Fish

Flavour Feels

Lean, flaky fish like sea bass & perch pair well with zesty, refreshing whites like Pinot Grigio & Semillon.

Meatier fish like salmon & swordfish pair best with rich whites, like an oaky Chardonnay.

Crisp, unoaked whites like Riesling & Sauvignon Blanc go well with delicate seafood like oysters & prawns. These also pair nicely with champagne & sparkling wine.

Which Wine?

Vendimia offers The Royal Chardonnay as a perfect companion to this Salmon & Goat Cheese Frittata.

Wine & Taste

Bear in mind, there are many wine critics who disregard wine-meat pairings and instead focus on flavours alone.

One such critic with the Master of Wine credential says “the idea that the fats and protein in the meat with smooth out the wine is an easily disproved myth”.

He went on to say “the fat and protein make a wine seem more bitter and astringent, and it is the salt that you put on a steak that makes the red wine seem smoother”.

So we’ve included a wine pairings analysis with the main tastes of everyday dishes.

 

Spice

Spice heat should be combated with low-alcohol wines, as alcohol tends to amplify the burn. Try a Riesling for spicy dishes.

When it comes to spicy-sweet barbeque flavours, a Malbec or a Shiraz are bold enough to take on the punch. Think pork ribs, sticky with chili and sweet paprika.

Anything that is heavily seasoned will work best with a Shiraz or Syrah.

El Gusto’s Chilli Jam Stir Fry goes nicely with this Brothers at War Riesling, as will this Slow Cooker Butter Chicken.
We suggest a glass of Monterra McLaren Vale Shiraz for this Lamb Rogan Josh Curry.

 

Sweet

Fruity desserts are emphasised best by sweet sparkling wines such as Moscato and Champagne. They’ll help bring out the fruit flavours, rather than the sugar.

These wines also pair well with summer fruit salads and even baked fruit tarts & pies.

One thing to note: sweetness in food has a drying effect on wine, so whatever wine you’re drinking with dessert is going to taste much more dry than it would on its own, thanks to the sugar in the dessert itself. Hence, to achieve the balance you seek, you should always opt for a sweeter wine than the dessert itself.

Test El Gusto’s Strawberry Panna Cotta with our Sunset Hills Moscato.
Or try an Apple Sorbet Stack with Mint Raspberry Sugar paired with a glass of Golding East End Rose.
And a third (there’s no such thing as too much dessert!) Spiced Honey Fig Parfaits with our Cordon Rouge Brut Champagne.

 

Salt

Because salt supresses bitterness in general, a well salted meat goes perfectly with a high-tannin red wine like Shiraz & Cabernet Sauvignon. The salt balances the dry, tannic red and makes for a perfectly balanced meal.

The same balancing principle applies to salty dishes without meat.

Dry sparkling wines such as Brut Champagne are extra refreshing served with light, but salty foods.

El Gusto’s Spiced Lemongrass Fried Feta and Layered Mediterranean Dip are the perfect entrées with a flute of Cordon Rouge Brut Champagne.
For mains, a Roast Chicken with Garlic Cream Cheese Stuffing goes nicely with a glass of Willunga Cabernet Shiraz.

 

Acid

Tangy foods – the dishes that can make your mouth pucker if they’re not quite balanced.

Citrus fruits, vinaigrettes & goat cheese all go perfectly with a zippy Sauvignon Blanc.

Try El Gusto’s Lemon Grilled Salmon or Pasta with Pecans & Lemon with the Golding Local Sauvignon Blanc.

 

Fat

High-fat recipes need acidity to cut through and give some lightness to the dish.

Often these dishes will be salty too, so take this into account t when selecting a wine to match.

Think of a Charcoal Grilled Tomahawk Steak with Herb Caper Butter paired with PepperTree Red Seal Shiraz Cabernet. The full-bodied blend balances out the fat and the salted butter marvellously.
Or a Beef Cauliflower Steak Dinner, made fantastic with a glass of PepperTree Wrattonbully Merlot.
These Lamb Skewers with Crusty Potato Bits go perfectly with our Brothers at War Riesling.

 

Umami

Umami is described as brothy or meaty, and can be tasted in foods that contain high levels of the amino acid glutamate, like cheeses, tomatoes, soy sauce & mushrooms.

These earthy flavours pairs well with wines that have a savoury depth, like a Pinot Noir or a Chardonnay.

El Gusto’s Asian Pork Potstickers with Sweet Soy Sauce work well with the Golding Purveyor Pinot Noir.
Golding The Exchange Chardonnay goes perfectly with these Balsamic Honey Tomatoes with Burrata.

 

As always, trust your tastebuds! There are no hard right and wrong combinations in the world of wine and flavour.

Browse Vendimia to find the perfect match for your meal.