Semillon
Semillon is generally a very food friendly wine. Some people even suggest that Semillon is the "ultimate food wine", if there is such a thing. It's sometimes compared with Sauvignon Blanc, with which it if often blended. However, it is less pungent than Sav Blanc and lacks Sav Blanc's green, grassy edge which can be accentuated when the wine is paired with herbaceous foods such as asparagus, peas and mangetout.
As with most wines style makes a difference. Semillon from Australia's Hunter Valley is fresh and zippy when it’s young, but becomes more complex and oily as it ages. This style of Semillon is often described as being the perfect wine for raw and lightly cooked shellfish, especially those with Asian flavours. However, Semillon from Australia's Barossa Valley and South Australia tends to be fuller and riper, and often with a lick of oak. This style of Semillon will work with richer fish and shellfish dishes - including scallops, lobster and salmon - as well as light meats like chicken and pork.
Semillon-Sauvignon blends, such as those found in Western Australia's Margaret River region and in the Bordeaux region of France, are typically oaked. Semillon-Sauvignon blends from Bordeaux are often referred to as white Bordeaux blends. Some sommeliers recommend pairing Australian Semillon-Sauvignon blends with similar dishes to a Hunter Valley Semillon. With oaked white Bordeaux should be paired with more classic French or European-style dishes like prawn, crab or mushroom risotto, fish pie, poached salmon and simply cooked fish in butter. Other recommended pairing include spicy pork, roast turkey, honey and mustard sauces (on fish, poultry or pork), creamy Indian curries with coconut and maize/corn dishes.
As with most wines style makes a difference. Semillon from Australia's Hunter Valley is fresh and zippy when it’s young, but becomes more complex and oily as it ages. This style of Semillon is often described as being the perfect wine for raw and lightly cooked shellfish, especially those with Asian flavours. However, Semillon from Australia's Barossa Valley and South Australia tends to be fuller and riper, and often with a lick of oak. This style of Semillon will work with richer fish and shellfish dishes - including scallops, lobster and salmon - as well as light meats like chicken and pork.
Semillon-Sauvignon blends, such as those found in Western Australia's Margaret River region and in the Bordeaux region of France, are typically oaked. Semillon-Sauvignon blends from Bordeaux are often referred to as white Bordeaux blends. Some sommeliers recommend pairing Australian Semillon-Sauvignon blends with similar dishes to a Hunter Valley Semillon. With oaked white Bordeaux should be paired with more classic French or European-style dishes like prawn, crab or mushroom risotto, fish pie, poached salmon and simply cooked fish in butter. Other recommended pairing include spicy pork, roast turkey, honey and mustard sauces (on fish, poultry or pork), creamy Indian curries with coconut and maize/corn dishes.
Carménère
Although different styles are produced, Carménère most commonly has ripe
and spicy dark red fruit flavours, with a soft, velvety texture and with hints
of black pepper and possibly smoke and tar, or herbs and green pepper.
Carménère often has hints of vanilla which come from the oak maturation
process. The wine has a medium weight with good structure and acidity.
These characteristics make Carménère a good wine to pair with a broad range of spicy and savoury dishes. These include earthy stews, and moderately spicy or even hot spicy dishes. Carménère's unique character pairs perfectly with ingredients that are difficult to match such as garlic, green peppers, fresh herbs and aubergine (eggplant). Carménère pairs well with Italian pasta and pizza dishes, as well as Salami and cold sliced meats. Herbs such as oregano, rosemary, and thyme, garlic, fennel, common in Italian foods, will echo Carménère's herbaceous character. Also pair Carménère with Spanish paella or Catalan bean and sausage stew and French dishes such as beef bourguignon, cassoulet, ratatouille or vegetable ragouts. Good Chilean food matches for Carménère include corn-based dishes such as Pastel de Choclo (corn and meat pie) and Churrasco with Pebre (grilled beef tenderloin with cilantro sauce). Also pair Carménère with tenderloin steak served with mixed peppercorn sauce.
Carménère is often recommended as a suitable red wine to drink with curry, especially lamb or beef curry, biryani dishes, tandoori chicken and curries containing aubergine and tomatoes. Some suggest that Carménère lessens the heat of hot curry dishes, while others say the wine enlivens the spices and gives them more character. Some recommend slightly chilling Carménère in the fridge before serving with hotish curries, as this helps to reduce the sense of alcohol on the palate.
These characteristics make Carménère a good wine to pair with a broad range of spicy and savoury dishes. These include earthy stews, and moderately spicy or even hot spicy dishes. Carménère's unique character pairs perfectly with ingredients that are difficult to match such as garlic, green peppers, fresh herbs and aubergine (eggplant). Carménère pairs well with Italian pasta and pizza dishes, as well as Salami and cold sliced meats. Herbs such as oregano, rosemary, and thyme, garlic, fennel, common in Italian foods, will echo Carménère's herbaceous character. Also pair Carménère with Spanish paella or Catalan bean and sausage stew and French dishes such as beef bourguignon, cassoulet, ratatouille or vegetable ragouts. Good Chilean food matches for Carménère include corn-based dishes such as Pastel de Choclo (corn and meat pie) and Churrasco with Pebre (grilled beef tenderloin with cilantro sauce). Also pair Carménère with tenderloin steak served with mixed peppercorn sauce.
Carménère is often recommended as a suitable red wine to drink with curry, especially lamb or beef curry, biryani dishes, tandoori chicken and curries containing aubergine and tomatoes. Some suggest that Carménère lessens the heat of hot curry dishes, while others say the wine enlivens the spices and gives them more character. Some recommend slightly chilling Carménère in the fridge before serving with hotish curries, as this helps to reduce the sense of alcohol on the palate.
The third category of food for which Pinotage is often recommended as a suitable pairing partner encompasses spicy foods which echo the wine’s peppery character. This affinity for spice is sometimes said to extend to Thai and Indian curries, especially those containing sweetish coconut flavours.
Monastrell/Mourvèdre
An intensely flavoured wine with body and structure, Monastrell should be paired with robust dishes with weight and with equally intense flavours. Ideal pairings include stews and casseroles (including Spanish stews) which include sausages such as chorizo, peppers, onions and beans.
Monastrell’s high tannins mean that it pairs well with umani-rich foods such as lamb, pork and veal, black pepper and soya sauce. Meanwhile, roasted red meat and root vegetable dishes incorporating herbs such as thyme and rosemary will also match the wine’s herbaceous character. Monastrell’s gamey character means it is frequently recommended or a pairing partner for game meat, whether chargrilled or served with berry sauces.
Monastrell’s high tannins mean that it pairs well with umani-rich foods such as lamb, pork and veal, black pepper and soya sauce. Meanwhile, roasted red meat and root vegetable dishes incorporating herbs such as thyme and rosemary will also match the wine’s herbaceous character. Monastrell’s gamey character means it is frequently recommended or a pairing partner for game meat, whether chargrilled or served with berry sauces.
Riesling
A Riesling’s complex combination of flavours, together with its delicate balance between sweetness and acidity, makes it an extremely versatile wine which can be paired with a wide range of foods. These include savoury dishes which contain some sweetness, and dishes that combine sweet-acidic ingredients (e.g. salads with acidic dressings and fruit such as apple or orange).
As with most wines, the best food pairings will be influenced by the conditions in which the grapes were grown and picked, and the style in which the wine was made. When made in a dry or off-dry style, pair Rieslings with full-favoured fish dishes such as mackerel, smoked salmon and trout. Other great pairings for dry or off-dry style Rieslings include stir-fries combining sweet and spicy or sour ingredients, Thai food with chilli and/or lemon grass and sushi with picked ginger and wasabi. Riesling’s “patchwork quilt” character and versatility means it pairs well with a diverse collection of dishes from grilled fish and roasted root vegetables to salsas and sweet and sour pork.
Once, when faced with the challenge of cooking Christmas dinner in Cape Town (compete with 30 degree heat and 80km/h gales), I opted for an off-dry Riesling to accompany a ham which had been cooked in ginger for two hours before being roasted in a ginger and marmalade glaze. The Riesling and ham was a really pairing which I can recommend.
As with most wines, the best food pairings will be influenced by the conditions in which the grapes were grown and picked, and the style in which the wine was made. When made in a dry or off-dry style, pair Rieslings with full-favoured fish dishes such as mackerel, smoked salmon and trout. Other great pairings for dry or off-dry style Rieslings include stir-fries combining sweet and spicy or sour ingredients, Thai food with chilli and/or lemon grass and sushi with picked ginger and wasabi. Riesling’s “patchwork quilt” character and versatility means it pairs well with a diverse collection of dishes from grilled fish and roasted root vegetables to salsas and sweet and sour pork.
Once, when faced with the challenge of cooking Christmas dinner in Cape Town (compete with 30 degree heat and 80km/h gales), I opted for an off-dry Riesling to accompany a ham which had been cooked in ginger for two hours before being roasted in a ginger and marmalade glaze. The Riesling and ham was a really pairing which I can recommend.
Semi-sweet Rieslings will often go well with pork, game birds or other light meats cooked in fruit sauces (but steer clear of red meats such as beef, lamb or venison). Also serve semi-sweet Rieslings with crab, pates and avocado.
Meanwhile, sweet Rieslings – including Special Late harvests (without noble rot) and Nobile Late Harvests (with the influence of rot), make great partners for a wide range of fruit-based desserts, including apple and/or ginger-based puddings, caramelised tarts and desserts involving syrup (including pecan pie and syrup-soaked sponges). |
Sauvignon Blanc ("Tomato Wine")With its high acidity and expressive herbaceous character, Sauvignon Blanc is a good match with foods that have sharp flavours, or which also contain some acidity. The combination in the wine of acidity and herbaceousness means that Sauvignon Blanc will cope with bitter salad leaves such rocket, endive, chicory or radicchio. Particularly good gastronomic pairing successes include goat’s cheese, Thai food (one of the best wines to serve), salads with vinaigrette-based dressings and a wide range of fish dishes, including oily fish such as mackerel.
Sauvignon Blanc is known as one of the tomato wines, working well with dishes with a high tomato content – including pasta sauces, salads and tomato soup. It’s also one of the best wines to serve with asparagus (many wines struggle with asparagus which can make them taste metallic, but not Sauvignon Blanc). Although Sauvignon Blanc works well with a variety of vegetables, including fennel and parsnip, some green vegetables such as Broccoli, courgette (zucchini) and spinach can overemphasize the wine’s herbaceous character. This is not necessarily a paring disaster, but is maybe something to be aware of. Sauvignon Blanc is not happy with rich foods, including most red meat dishes. |
Chenin BlancAlthough Chenin Blanc works with a wide selection of dishes, the best matches are influenced by the style in which the wine was made. A semi-sweet Vouvray from France’s Loire region should go well with savoury dishes with a hint of sweetness, including duck in fruit sauces and ham glazed with honey. A semi-sweet Chenin also works with hot and sour Indian curries.
Chenin’s relatively high acidity means that a dry Chenin Blanc is a good partner for oily foods such as oily fish and avocado (the acidity cuts though the oil). A dry Chenin also pairs well with grilled fish, as well as foods with distinct lemony flavours, whether involving vegetables, poultry or fish. try it with seared scallops, chopped avocado and mango. Sweet Chenin Blanc combines both honey flavours and vibrant acidity, making it a good pairing partner to fruit tarts and flans, especially those containing apple or apricots. Other good combos for sweet Chenins include pastries that incorporate almonds or hazelnuts. |