Tips From Kerry Wines: Food And Wine Pairing

Traditionally, wines were produced to accompany the cuisine from specific wine producing regions; many of the ‘classic pairings’ nowadays originate from these tried-and-tested combinations.

While there is no absolute right or wrong, there are some pairings that people consider better than others. In order to find the perfect match we have to look at the basic components in the food and wine: the weight / body, flavours, acidity, tannin(s), sweetness, etc. A good ‘marriage’ means that each component complements or counterbalances, instead of overpowering each other. Here are some of our recommendations:

Sparkling Wines and Champagne:

Sparkling Wines and Champagne are very versatile; this bubbly drink is also known for its high acidity which can cut through the oil in fatty dishes

Western:	Smoked salmon, oysters or caviar
Asian:	Seafood-based Chinese dim sum, deep-fried foods (e.g. tempura or spring rolls) or sashimi (Rosé with Toro)

New Zealand Sauvignon Blanc, Pinot Grigio, Dry Riesling, Chablis, Sancerre and Pouilly-Fumé:

Light-bodied, refreshing whites pair well with fresh seafood

Western:	Light seafood, grilled fish, oysters or goat cheese
Asian:	Poached seafood, steamed chicken or fresh seafood with Asian spices such as lemongrass

Beaujolais:

Many fruity Beaujolais wines with soft tannin(s) can be matched with white meat; while King of the Crus, Moulin-à-Vent should be paired with richer dishes

Western:	Roast turkey, charcuterie or pork
Asian:	Stir-fried beef or soy sauce chicken

Burgundy Reds:

Aromatic with moderate tannin(s) – a good match with poultry and mushroom-based dishes

Western:	Recipes using truffles or the dish – Coq au Vin
Asian:	Peking Duck, roast goose and pigeon, sushi or sashimi

Top Burgundy Whites and Bordeaux Whites:

Their richer and rounder texture can match with more elaborated dishes than light-bodied whites

Western:	Lightly cooked shellfish, poultry, white meats and risotto
Asian:	Sautéed seafood dishes or steamed chicken

Bordeaux Reds and Barolo:

A classic pairing with meat dishes – the protein in meat softens the tannin(s)

Western:	Roast veal, leg of lamb or stews
Asian:	Braised or stewed red meat-based dishes, braised dried abalone

Tuscany Reds:

IGT (Indicazione Geografica Tipica) is better matched with more elaborate and richer dishes than Chianti Classico and Chianti Riserva

Chianti Classico and Chianti Riserva:

Western:	Poultry, parmesan cheese or pasta with tomato sauce
Asian:	Braised chicken or pork-based dishes such as pork belly

IGT:

Western:	Grilled steaks and roasts, stewed white beans, or porcini mushrooms
Asian:	Braised or stewed red meat-based dishes

Chilean and Napa Reds:

Similar to Bordeaux reds but the wines’ fruitiness enhances the sweetness of sauces

Western:	Game, lamb or entrecôte fillet
Asian:	Suckling pig, braised meat-based dishes, Teppanyak

Rhone Reds, Rioja, Amarone della Valpolicella:

Pair hearty dishes with full-bodied and rich reds

Western:	Stewed venison or game meat such as wild boar or pheasant
Asian:	Braised lamb, games, roast pork or stewed beef brisket

Sweet Wines:

Known to be rich, with high acidity, these wines (such as Sauternes and Barsac) are perfect for heavy and oily foods; the wines’ sweetness makes them suitable for desserts and counterbalances spicy food

Western:	Foie gras, blue cheese (Roquefort, Bleu d'Auvergne), summer fruit tarts, Tarte Tatin or crème brulée
Asian:	Sichuan cuisine, sweet and sour pork or Cantonese desserts such as Chilled Mango Pudding and tofu pudding (dòufuhua)