Wine Matching: How to get the best wine for your meal
It’s that time of the year again when spontaneous barbecues are imminent. You want to impress your guests but you’re struggling to decide just which wines to choose!
Here at the pip stop we’ve got you covered. As well as having our staff on hand to help you create the ideal wine list when in store, we’ve also designed these handy gizmos for you to take home!
As well as creating our decoders for you, here are 5 tips to make sure that your wine and food don’t clash.
5 tips for wine matching
Pineapple is a nightmare for wine, most wines will be shot down as soon as the pineapple passes your lips due to it’s high acidity AND high sweetness levels. Acidic food dulls the acidity in wine and pineapple can make even the most acidic wines feel flabby. Couple this with the intense sweetness and you’ve got a food that needs a wine which is sweeter AND more acidic than it is. The closest matches are a Moscato or a Gewurztraminer, and those will still be a stretch if the dish doesn’t do anything to balance the pineapple out.
Try and match the flavours
If a wine has strawberry characteristics, like our Miss Pip Stop, consider serving it with something including strawberries. This tip can have one of two effects, either the food will bring out the similar flavour in the wine, or it will cancel them out and bring out a completely separate aspect. To continue our Miss Pip Stop example, eating strawberries with the wine could bring out the strawberry flavours or it could cancel them out and emphasize the wine’s sweetness and creaminess. It’s a win/win.
Sweet dish? Sweet wine!
A sweet dish will make a dry wine seem sour and unpleasant. A slightly sweeter wine like a Riesling will be a much better match for the dish.
Salty food? Choose a smoother wine
Salt interacts with the tannins in red wine (the textural aspect of the wine that make it taste dry and makes your tongue feel furry). The salt makes the wine taste like it has more tannins and a higher alcohol content than it does so if the dish is high in salt, like something based around feta cheese or gammon, then you need a lower percentage wine with a lower level of tannins. Perhaps something dry and fruity like a Sauvignon Blanc or a Pinot Grigio.
Pick something that you like!
If you don’t like the wine, or the food you’re pairing it with, there isn’t a single pairing in the world that will make it work. If you’d drink the wine on it’s own then you’ll still enjoy it with food, even if the pairing is slightly off.
Need more help? Pop in store now and talk to the Pip Crew for some expert advice and to pick up a decoder for just £1.50.