1. The Basics of Flavour Matching

Balance: The key to a great pairing is balance. Ensure the wine’s acidity, sweetness, body, and tannin complement the food. For instance, a high-acid wine can cut through fatty foods, while a sweet wine can balance salty dishes.

Contrast: Pair wines and foods that contrast to enhance each other. Spicy food with a sweet wine, like a Riesling, can be an excellent choice. The sweetness of the wine can mitigate the spiciness, creating a harmonious balance.

Complement: Match wines and foods that share similar flavour profiles. For example, a full-bodied Chardonnay, with its creamy texture and buttery notes, pairs well with creamy pasta dishes, as both have rich and smooth characteristics.

Tim Adams

Clare Valley Riesling

$19.99

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Taylor's

Jaraman Chardonnay

$19.95

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Millon Wines

The Impressionist Chardonnay

$20.00

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2. How Sauces and Spices Influence Wine Pairing

Tomato-Based Sauces: These sauces are high in acidity, so you’ll want a wine that can match that acidity. Wines like Sauvignon Blanc, Chianti and our Beresford Emblem Fiano 2023 are excellent choices, as they have the necessary acidity to complement the sauce.

Spicy Dishes: For dishes with a kick, opt for light, refreshing wines like Riesling. The slight sweetness in these wines helps balance the heat, creating a more enjoyable dining experience.

Herbaceous Sauces: Herb-based sauces pair well with herbaceous wines. For example, a Sauvignon Blanc with its grassy and herbal notes can complement a basil pesto sauce beautifully.

Rich, Creamy Sauces: Rich sauces, such as Alfredo or carbonara, need a wine with enough body to stand up to their weight. Our Beresford Classic Chardonnay 2022 with its buttery texture pairs well with creamy sauces, while a full-bodied Shiraz or Merlot can handle richer, meat-based sauces.

Marlborough Sounds

Sauvignon Blanc

$20.00

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Beresford

Shiraz

$24.99

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Beresford

Classic Chardonnay

$25.00

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3. Pairing Wines and Foods from the Same Region

Regional pairings are often foolproof because the wines and foods share similar terroir and climatic conditions. For example, an Italian Sangiovese pairs wonderfully with Tuscan dishes like Bistecca alla Fiorentina. Similarly, a French Bordeaux complements the rich, hearty dishes of the Bordeaux region, while anything from our region Mclaren Vale, South Australia, will pair beautifully with Australian lamb, barbecued meats, and local cheeses, such as the Beresford Estate Shiraz or Cabernet Sauvignon.

Beresford

Estate Cabernet Sauvignon 2018

$49.99

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d'Arenberg

Original Grenache Shiraz

$19.99

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Sequence Of Events

McLaren Vale Organic Rose

$17.99

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4. How to Handle Multiple Courses with Different Wines

When serving multiple courses, each wine should not only complement the dish it accompanies but also transition smoothly to the next. Start with lighter wines and progress to fuller-bodied ones. For example:

Appetiser: A light, crisp white like Sauvignon Blanc.
First Course: A medium-bodied white such as Chardonnay.
Main Course: A robust red like Cabernet Sauvignon or Shiraz.
Dessert: A sweet wine like a late-harvest Riesling or Port.

Remember, the best pairings are those that you enjoy, so don’t be afraid to experiment and find what works best for your palate!

Stoneleigh

Sauvignon Blanc

$14.95

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Tempus Two

Cabernet Sauvignon

$17.00

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Penfolds

Father 10YO Tawny

$32.95

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