Become a Peller Insider

Sign up to receive emails about exclusive wine offers and upcoming events.You may unsubscribe at any time.

Get Social

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