Wine & Food Guidelines

“The perfect pairing should allow both the wine and the food to shine, 
without one overshadowing the other.” – Jason Parsons 

• Match your wine to the strongest flavour on the plate. 
   
• Balance the weight of the wine to the weight of the food. A full flavoured meal needs a full-bodied wine; a lighter dish requires a lighter wine
   
• Fatty, greasy or rich dishes need a dry wine with good acidity to clean the palate.
   
• Salty dishes need a slightly sweet wine with full fruit flavours.
   
• Hot, spicy dishes require refreshing acidity, lower alcohol and fruity wines with a touch of sweetness.
   
• Cream sauces and butter require wines of good fruit and matching creamy style or contrasting acidity to cleanse the palate.
   
• Rare meats need young tannic reds and well-done meats need older or fruity reds with little to no tannins.
   
• Foods high in acidity are complemented by wines high in acidity