by Hannah Swanepoel

If you've ever wondered which wine to pair with that succulent steak or delicate seafood, you're in the right place. We're here to unlock the secrets of creating unforgettable dining experiences by harmonising flavours, textures, and aromas. From planning an extravagant dinner party to enjoying a quiet evening at home, our expertly curated list of food and wine pairings will elevate your culinary adventures.

1. Sauvignon Blanc and Fresh Seafood
With its bright acidity and crisp notes of citrus and herbs, Sauvignon Blanc is the perfect companion for fresh seafood. Whether you're savouring a platter of oysters, grilled shrimp, or a delicate piece of white fish, this white wine's zesty character will cut through the seafood's natural sweetness, creating a harmonious dance on your palate.

2. Chardonnay and Buttery Lobster
Chardonnay's rich, buttery texture and flavours of ripe fruits and vanilla make it an excellent match for lobster. The wine's creamy profile complements the succulent, buttery goodness of lobster, enhancing every decadent bite.

3. Pinot Noir and Roast Duck
The delicate and nuanced Pinot Noir boasts red berry notes, gentle tannins, and a subtle earthiness that pairs beautifully with roast duck. Its bright acidity counterbalances the duck's richness, while its red fruit flavours echo the sweetness of the duck's glaze. Pinot Noir elevates this dish into a culinary masterpiece.

4. Merlot and Tomato-based Pasta
Merlot's velvety texture and red fruit flavours make it an ideal partner for tomato-based pasta dishes. Whether it's a hearty spaghetti Bolognese or a delicate pasta pomodoro, Merlot's soft tannins and plum-like notes harmonise with the acidity of the tomato sauce. This pairing ensures a delightful experience.

5. Cabernet Sauvignon and Juicy Steak
Cabernet Sauvignon, often referred to as the "king of red wines," is a match made in culinary heaven for a perfectly grilled steak. Its bold, full-bodied character, along with flavours of blackcurrant, plum, and hints of oak, complements the robust flavours of a juicy steak. The wine's tannins help cut through the steak's richness, leaving your taste buds craving more.

6. Rosé and Summer Salads
Rosé, with its lovely pink hue and refreshing acidity, is an ideal partner for summer salads. Whether you're enjoying a crisp garden salad, a Caprese salad with fresh mozzarella and tomatoes, or a tangy Caesar salad, Rosé's fruit-forward and floral notes add a delightful contrast to the greens. It's the ultimate choice for a light and vibrant dining experience.

7. Riesling and Spicy Thai Cuisine
Riesling's sweet and bright acidity perfectly complements the heat of Thai spices, offering a refreshing balance. Its citrusy notes enhance dishes like green curry, highlighting herbal and citrus elements. With moderate alcohol content, it won't overwhelm Thai cuisine's delicacy. Whether enjoying a fiery Thai dish or milder fare, a chilled Riesling elevates your dining experience, crafting harmonious flavours that tantalise your taste buds.

8. Balance Sweet and Heat
When dealing with spicy dishes, striking the right balance is key. Spicy foods, like Thai or Indian cuisine, can be a harmonious match or a palate-burning experience, depending on your wine choice. A crisp, slightly sweet Riesling or a sparkling wine like Champagne can be the perfect partners to cool down the heat while enhancing the flavours. The sweetness in the wine complements the spice in the dish, creating a delightful contrast without overwhelming the palate.

9. Don't Forget the Dessert
Dessert is the grand finale of any meal and deserves its own special pairing. The general rule is that your wine should be sweeter than your dessert. A Port or Merlot can be enchanting for chocolatey delights like apple pie, while fruit-based desserts pair wonderfully with a Gewürztraminer or a late-harvest Riesling. The sweetness in the wine should enhance the dessert's flavours without overshadowing them.

10. Be Mindful of Wine Temperatures
The temperature at which you serve your wine can significantly impact the dining experience. Wine serving temperature matters. Whites and sparkling: 45°F to 55°F (7°C to 13°C). Reds: 55°F to 65°F (13°C to 18°C).
Investing in a good wine fridge or a wine thermometer can help you achieve the perfect serving temperature. Remember that wine temperatures can influence their aroma, flavour, and texture, so it's worth paying attention to this detail.

11. Personal Preference Matters
While these guidelines offer fantastic starting points for food and wine pairings, it's essential to remember that personal preference plays a significant role. Your palate is unique, and what pleases your taste buds might not align with conventional wisdom. Don't hesitate to experiment and trust your instincts.

So, raise your glass to culinary excellence and the joy of savouring every bite. Here's to the wonderful world of food and wine, where each pairing tells a unique story, and every meal becomes a memorable occasion. Cheers!