Food & Wine

“What wine would you suggest to partner this food?” – This is one of the most commonly asked questions by customers in our Colchester shop. It is a question that we love, not only because it shows us that our customers are thinking hard about their wine choice, but also because it gives us a challenge, and one that we are always happy to take on. After all it is one of the key services of an independent merchants to recommend wines to suit an occasion.

Our record to date is good, due in part to the trial and error of our ever experimental wine advisors, but mainly because we stick to a few simple rules. Here are our top ten tips to help you choose the right wine for the meal...

1. When choosing the right wine to accompany your fish always consider the texture of the fish; crisp white wines such as Muscadet or Soave work well with oily fish such as sardines; richer whites such as oaked Chardonnays, Chenin Blancs and dry Alsace Rieslings are better partners to fleshier fish such as sea bass or turbot. Red lovers should try a light Pinot Noir with meaty tuna or salmon.
2. Rich foods are often best when accompanied by sweeter wines. Try scallops with a demi-sec Vouvray, lobster with Alsace Grand Cru Riesling and foie gras with Sauternes.
3. Spicy dishes are best accompanied by youthful, fruity wines. Aromatic, oriental spices often require a fragrant, vibrant white wine. With strong Indian spices it is often best to serve a flavoursome red.
4. The finest red wines are often best saved for simply roasted meats. Mature claret with beef, fine Burgundy with chicken and reserva Rioja with lamb are all heavenly.
5. Avoid salt and tannin. Cured meats and hams are best accompanied by light reds such as a cru Beaujolais.
6. Don't forget the sauce! If a sauce or jus takes centre stage in a dish then more often than not the wine should be chosen to accompany this rather than the food it coats.
7. When eating Italian, drink Italian. With any dish where tomatoes and olives feature heavily try a vibrant Sangiovese or crisp Verdicchio.
8. Sauvignon Blanc is a vegetarian’s best friend. Salads, quiches and all sorts or roasted vegetables and herbs can be accompanied by this versatile variety.
9. Always ensure that your dessert wine is sweeter than your dessert. Fruity Muscats work well with fresh fruity puddings; richer botrytis wines are better with more caramelised flavours. With chocolate, try a sweet red.
10. Port is not always perfect, except with stilton. A mature red will often work better with a mixed cheese board. Other good matches include; Sauvignon Blanc with goat’s cheese, Gewuztraminer with “stinky” cheese and Sauternes with salty blue cheeses.

Don't be afraid of a little experimentation though, there are some surprisingly good matches that break all the rules.