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Food and Wine Pairing 101

We bring you 7 tasty dishes to go with your favourite wines.

One way to surely impress dates or dinner party guests is knowing how to pair a good wine with delicious food, without spoiling the flavours of either.

To eliminate the guesswork, here are 7 dishes you can pair with some of your favourite wines.

7 Wine and Food Pairs to Try:

Riesling: A riesling can be a dry or an off-dry sweet wine, and will always pair well with crab: try the Tantalus Vineyards Riesling with our recipe for King Crab Coconut Lemongrass Soup.


Gamay: A gamay is a light-bodied red wine, similar to a pinot noir, that’s best served with pork. For a new spin on that pork pairing, try Blue Mountain’s Gamay with our Pork Belly Bites.


Pinot Grigio: This wine can be found dry or sweet, but fish is always a good choice with Pinot Grigio. If you’re feeling adventurous, you can try a Lagaria Pinot Grigio with some Homemade Tuna Tataki.


Pinot Noir: Pinot noir is known for its versatility when it comes to food pairings. There isn’t much that you can’t pair with a good noir like Sokol Blosser’s. Try it with Julie van Rosendaal’s take on Coq au Vin.


Cabernet Sauvignon: This full-bodied red wine is best served with beef or lamb. We love the pairing of a Shafer Vineyard Hillside Select variety with a Pepper-Crusted Prime Rib with Green Peppercorn Cream.


Zinfandel: This wine can come in a variety of flavours and colours, ranging from medium-bodied to full-bodied. The rich black Zinfandel variety from Brazin is a great pairing for Sunterra Farms Mango Habanero Baby Back Ribs.


Chardonnay: A dry full-bodied wine that complements fish and white meats. Try a Chardonnay from Heytesbury with Lemon Thyme Roasted Chicken with Potatoes.



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