White varieties Riesling, Semillon, Vermentino and Chardonnay are all fantastic for fish and seafood-based pasta dishes. Rosé will also pair well. For medium-bodied red meat and vegetable pasta dishes, medium-bodied reds such as Pinot Noir, Barbera, Merlot, Grenache, and Nero d'Avola are perfect choices.

In general, when it comes to matching Chinese white drinkers are safe with a dry, savoury style like Riesling for its universal appeal, while Rosé is also another great multi-purpose option. For the red drinkers out there, spicy medium to fuller styles are a good choice, with Shiraz working especially well with dishes that have ...

Complex and aged riesling. Recommended : Zucchini blossom & preserved lemon risotto with ricotta & parmesan. Roast chicken with harissa & preserved lemon. to try: Jeanneret Doozie Riesling, Clare Valley. Peter Lehmann Wigan Riesling, Eden Valley. Riesling is a diverse grape varietal that can be paired with a range of .

Acidity is good in because it cuts through the fat and richness of any . In the words of Victoria James, director at Manhattan restaurant Piora: "To learn what acidity feels like ...

bourbon has a gentle depth from aging in a charred oak barrel, making it an ideal ( not overpoweringly smoky) accompaniment to barbecue. Even vodka, an aggressively "blank" , can ...

The Perfect Pizza , Please. 12 Best to Pair with Burgers. 3 to Pair with Grilled Shrimp. The Best for Seafood. 3 to Pair with Beef Stew. Riesling ...

& Editors. Updated on March 31, 2015. When superstar chef Neil Perry and renowned Riesling maker Jeffrey Grosset meet to eat and drink at Perry's Rose Bay apartment, the two men pay no ...

This classic southern Italian dish can be created with tomatoes or without but the basics are olive oil, garlic (of course), clams, and pasta. This fresh, clean dish works well with light, dry white , like Soave or Vermentino. If tomatoes are involved, a rosé is a better option to pick up those ripe fruit notes.

Check out our cheese and guide for a quick snapshot of best cheese and . Cheddar cheese is best paired with Cabernet Sauvignon, Tempranillo or Rosé. Washed rind is best paired with vintage sparkling , or lighter red such as Barbera. Blue cheese is best paired with Muscat, Tokay, a Botrytis or Rosé.

The should be sweeter than the . The should have the same flavor intensity as the . Red pair best with bold flavored meats (e.g. red meat). White pair best with light-intensity meats (e.g. fish or chicken). Bitter (e.g. red ) are best balanced with fat.

. Urban Cellar Door: Melbourne; Fundamentals of in-person course; ... Learn the basics of , browse suggestions, and bend the rules to come up with your own, individual approach. ... Best . Halliday Award Winners; Top 100 Wineries; Top 100 ; Varietals;

When matching sweet sweet like these divine desserts, the number one rule is that the is at least as sweet as the or it will taste flat and washed out - Sparkling or Rosé is a perfect partner. Iconic Match: Tasmanian Sparkling Triumphs. Touchstone Rosé Revolutions.

The smells wonderfully aromatic, almost lychee notes and citrus blossom, and with around 25 grams of residual sugar, the palate is supple and matches spicy, salty tangy .

Regarding white , Australia is known for its crisp and refreshing Semillon. This full-bodied white has a citrusy flavour and is perfect for lighter . Chardonnay is another popular white produced in Australia. This medium-bodied has a buttery texture and is excellent for more decadent .

Then consider whether the will pair with the rest of the dish. In this case, the bright plushness of the grenache will stand up against the richness of the lamb. 3. Play opposites. Instead of matching like with like, you can choose to cut, contrast or balance components against each other. For example, fat can be cut by either tannin or ...

Tannins: The effect of the grape (the seeds, skin and stalks) on a . The more of that grippy, dry sensation on your gums and tongue, the more tannins in a . Try this in a sentence: 'This winemaker really pumped up the tannins in this . Blend: When more than one grape variety is used to make a better, more balanced bottle.

Chablis or Chardonnay with oysters. Salmon with Pinot Noir. Dark chocolate with Cabernet Sauvignon. Tomato based pasta sauce with Sangiovese. Goat's cheese with Sauvignon Blanc. Mushrooms and Pinot Noir. Lobster and Chardonnay. Steak with Cabernet Sauvignon. Spicy Asian such as Thai with Riesling.

The ultimate no-nos. "The most important thing to me when it comes to is acidity. Acid holds the helps to cut through dishes ­- it makes you enjoy your even more ...

Weight in takes into account the main ingredients and the methods used to cook the . 2. Take into account structure. Structure is the sum of acid, sugar, tannin and alcohol, and all can have a significant impact on the ideal match. that is high in acid matches well with that has high acidity, and will cut through ...

Crisp-fried chicken wings, tossed in sweet sauce and served with a tart blue cheese dressing are irresistible with a flavoursome white, light red or your favourite beer. Pair : Fiano, Chardonnay, Rosé or Grenache. For more great combinations, be sure to check out our dedicated pages.

The 7 rules of . 1. Aim to complement or enhance flavours. A good starting point is understanding the difference between complementary or congruent . The first simply means choosing a that parallels or balances some of the flavour profiles in a pleasing harmony - think a soft cheese with a nicely ...

Avoid oak, strong tannins and high alcohol. Finally, don't discount sparkling - it's surprisingly versatile when it comes to , working with everything from delicate seafood to fried chicken to fruit-based desserts and creamy cheeses. "In , opposites often attract," says Louella.