Choosing a 'food friendly' wine to enjoy with your meal will enhance the taste and enjoyment of both. For many, pairing wines and specific dishes is a combination of experience, personal choice or recommendation from family or friends.
Food matching South American reds
with beef/steak is truly an adventure of discovery, and we offer a full and extensive range of elegant Malbecs to choose from, supported by the other regional red icons - Bonarda, Carmenère, Tannat - as well as Pinot Noir, Cabernet Sauvignon and Merlot
For both the wine and the food to have their flavours and tastes highlighted to equal effect, there are some broad guidelines:Some broad guidelines:-
Aromatic white wines. Torrontés, Sauvignon Blanc, Riesling, Gewürztraminer.
These white wines match well with fish and smoked cold meats, pâtés, cheese and onion quiches, oriental food, dishes dressed with curry and empanadas.
Light dry white wines. Chardonnay, Chenin, Semillon, Viognier and Pinot Gris.
These white wines are best paired with grilled fish, seafood, rice and paella.
Dry medium to full bodied white wines. Chardonnay, Viognier and other barrel aged white varietals.
Specially combine with fish garnished with strong sauces, red meats cooked in white wine, chicken, white meats, semi-soft cheese, spicy rice and seafood soups
Light red wines. red wines that are young, fresh and fruity.
Good with salads, cold meat, grilled fish, sausages and meatballs.
Full bodied red wines. red wines, barrel aged and destined to be aged in the bottle for a period of time.
Perfect combination for barbequed meat, pork and lamb, pasta with tomato sauce, strong cheese, stews and casseroles, spicy rice and empanadas.