The old adage has always been to pair white meat with white wine and red meat with red wine. But matching food with wine isn’t quite so straightforward. Instead of basing your wine choice on colour, you should base it on flavour and texture; a light dish pairs well with a mild, light wine and a heavy, hearty dish goes well with a robust, full-bodied wine. For example, Chardonnay is rich tasting, so it goes well with buttery and cream sauces, while a strong red like Pinot Noir goes well with hearty wild game dishes like pheasant, turkey and duck.
Desserts go best with a wine that is sweeter than the dessert itself; ice wine and port are popular choices.
Of course, you don’t have to pair a specific food with a specific wine – go with whatever you like best and you’re sure to be happy. But finding just the right wine for the right meal can enhance the taste of both the food and the wine.
To help guide you, take a cue from award-winning wine writer Natalie Maclean, who suggests the following food matches on her website:
- Chardonnay – seafood, butter/cream sauces, chicken, turkey, ham
- Riesling – Asian dishes, pork, lobster
- Sauvignon Blanc – salmon, goat cheese, oysters
- Gewurztraminer – Thai or spicy dishes, smoked salmon, pork
- Cabernet Sauvignon – spicy beef or poultry, roast beef
- Pinot Noir – chicken, roasted turkey, roasted beef, lamb
- Merlot – chicken, roasted turkey, roasted beef, lamb, venison
- Shiraz – chicken, beef stew, barbequed beef, spicy meats
The Lake Simcoe Arms is a traditional British pub. Try one of their listed wines paired with one of the British-inspired food options on their menu. Visit www.lakesimcoearms.com for more information.