So a lot of you may know that certain wines complement certain types of food! But what food goes with what time you ask? Fear no more. Arbutus has collated this little guide for you to refer to when cooking up a storm in your kitchen.
Pinot Noir: Is great for dishes with earthy flavours
Recipes made with ingredients like mushrooms and truffles taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savoury depth.
Chardonnay: For fatty fish or fish in a rich sauce
Silky whites—for instance, Chardonnays from California, Chile or Australia—are delicious with fish like salmon or any kind of seafood in a lush sauce.
Champagne: Is perfect with anything salty
Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods, like crispy udon noodles with nori salt.
Champagne: Is perfect with anything salty
Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods, like crispy udon noodles with nori salt.
Dry Rosé: For rich, cheesy dishes
Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red. For an indulgent cheese dish, try these Triple-Decker Baked Italian Cheese sandwich.
Pinot Grigio: Pairs with light fish dishes
Light seafood dishes, like seafood tostada bites, seem to take on more flavour when matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy or Chablis from France.
Syrah: Matches with highly spiced dishes
When a meat is heavily seasoned—like cumin-spiced burgers with harissa mayo—look for a red wine with lots of spicy notes. Syrah from Washington, Cabernet Franc from France and Xinomavro from Greece are all good choices
