Our experts advised looking at wine pairings like a sauce – think of the headline flavours in your dish, and try to match the ingredients and intensity as best as you can.ĭiscover the best wine pairing for your food favourites with our guide on matching food and wine How not to waste corked wine Any wine heavy in tannins will work well with nice fatty food, but for items such as oily fish you’re better off with a low-tannin option such as a pinot noir. This means Italian wines work well with Italian dishes, and so on. Lighter reds, such as a pinot noir, work well with duck and turkey and can lift a heavy meal.Īs a rule of thumb, if something ‘grows’ together, it probably goes together. Heavier reds such as malbec or shiraz pair well with red meat like beef or venison. Cabernet sauvignon is blackcurranty, sometimes grassy, usually full-bodied and often tannic (which has a drying effect in your mouth).It goes well with lamb, duck, guinea fowl, burgers, haggis and many cheeses. Pinot noir varies enormously, depending on where the grapes are grown.Merlot is versatile and soft, making it easy drinking for those new to wine.It’s sometimes blended with other varieties, but is often a soloist in Argentina. Taste varies depending on where the grapes are grown, but plums, berries and spices are common flavours. Malbec goes well with meat, especially beef.But in the meantime, you can use our guide to the most common varieties to get you started: There’s no substitute for trying out wines and keeping a note of those you liked and didn’t like.

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