Elevate your dining experience with wine pairings done correctly. Here are a few tips to guide you through it.
There are some essential fundamentals to remember when pairing wine and food which are integral to a wonderful fine dining experience. It all boils down to finding that magic chemistry between flavours and textures to awaken your palate. There is an art to balancing flavour profiles (sweet, acid, salty, sour) with levels of fat and oil that sommeliers spend years mastering. The trick is to not overpower certain elements of your meal to bring out hidden characteristics. Don't worry, you do not have to be a seasoned sommelier in order to enjoy a bottle of wine. You simply need to know some of the basics. Learn some fundamentals on wine pairings and join us on this flavourful journey in search for balance and harmony:
White Wine - Chardonnay
Chardonnay wines have top notes of vanilla, butter, pineapple, lemon and apple. You will notice however that many Chardonnay wines have buttery, sugary notes with hints of caramel. Some even notice qualities of 'baked pie'! These creamier notes come from oak-ageing and these are called oaked Chardonnay. The unoaked varieties are more acidic and comparable to Sauvignon Blancs or Pinot Grigios. On average, Chardonnay wines are medium bodied, have medium acid levels, low in tannin, and are quite dry.
Food Pairing
- For most dishes with fish and pasta that have a rich white sauce, pair it with creamy yet buttery textured wines such as a Chardonnay from the Chablis or Sonoma region as these wines have a soft touch of vanilla and wood flavour
- Fish / Seafood in rich fatty or creamy sauces
- Soft cheeses
- White meats
- Oily fish
- Oysters