Wine: 6 Steps To The Perfect Pairing

Matching food and wine is much easier than you think, say Fiona McDonald and Vickie de Beer in the brand-new book Wine + Food

- Fiona Mcdonald And Vickie De Beer

1 Think about body and weight

Remember: light with light; heavy with heavy. An airy soufflé requires something complementary, so a lighter-styled red such as Pinot Noir would work. A hearty stew, on the other hand, requires a more richly flavoured and structured wine such as a Shiraz, Cabernet Sauvignon or red blend.

2 Consider the cooking method

It’s never solely about the core ingredient, it’s also about the seasoning and sauces. Chicken will require a different partner depending on whether it’s simply roasted and stuffed with herbs, served as a roulade with rice with an accompanying cream sauce, or being pummeled by chilli and lime in a Thai curry. Pairings for these range from an unwooded Chardonnay to an oaked Chenin Blanc and a Riesling.