In restaurants          

In a rastaurants, you be put on the spot, by having to choose a wine to drink with a combination of flavours and dishes. In these circumstances, look for food-friendly wines or bridging wines. Pinot Blanc, unoaked Chardonnay, and Pinot Gris from the white stable, and fruity reds such as Merlot and Pinot Noir, can be enjoyed with fish and lighte meat dishes. Rosés prodide versatility and will go with a range of dishes, from salads to midly spiced dishes.


Do’s and don’ts

The do’s and don’ts of matching wines to food listed here are based on the flavour characteristics and profiles of the main wine styles. It is only a guideline as room should always be made for experimentation.


Pairing wine and foodFruit

Seve dry fruity wines as aperitifs. Cinsider soft wines with plain fish/white meats. Overpower simple plain flavours in food.



Cosider wines with aromatic characteristics with pronounced flavours in food. Put pronounced wines, such as Sauvignon from New Zealand, with delacate fosh dishes.


Body and Alcohol

Consider the balance and weight of the wine with the flavour of a dish, not forgetting that sometimes lightness in a wine can be successful with heavy food. Expect light wines to provide a good match to strong flavours.


Dryness and Sweetness

Think about ripeness of fruit – wines with ripe ‘sweetness’ that are actually dry. Consider wines with some sweetness with vegetables. Select a sweet wine a sweet as a pudding, Serve dry wines with sweets.



Bear in mind the softening effect that food has on wines with tannin. Pair red wines with egg-based dishes, celery or spinach and spicy food.


Intensity of flavour

Match richly flavoured fishes with concentrated wines. Serve intense wines with subtle flavours.



Try oaked wines with smoked fish or meat. In general, serve oaked wines with spicy dishes.


Buttery Flavours

Bridge the gap between richness in fodd and in wines. Sever buttery, rich wines. with simply prepared and flavoured dishes.