Pairing Food and Wine

by Bistro Blackwood Restaurateur

You’re at dinner in Adelaide, and you’ve selected your main course. So you look over the wine list and quickly pick the first white you see to go with that chicken. But it falls flat. White wine always goes with chicken, right?

Maybe. But you probably want to consider your other dishes, too. Or mix it up and choose a meal that goes with the wine you select next time – you may find that it’s easier to select the main dish and sides that way. When you do that, your meal revolves around that lovingly selected wine, and everything works together to make the flavours stand out even more. When in doubt, your favourite Rundle Street restaurant waiter can help you choose.

Depending on how the Rundle Street Restaurant cooks the chicken, different wines may suit the dish better. With slow-cooked chicken cooked in herbs, you may want a full-flavoured wine, like chardonnay or Riesling. But with something a little more complex, like tomatoes and basil or curry, a red Shiraz might bring out the flavours more.

If you select a simple fish dish for your dinner in Adelaide, you may want to look at Riesling, pino gris, Semillon, or savvy blanc. Look for a wine that has similar complementary flavours to your dish. But with a creamy sauce, try something a little more powerful like chardonnay or aged Semillon.

Red meats pair better with a full-bodied red wine like cabernet, merlot, or shiraz. And if you choose something gamier, like venison, duck, or rabbit, go with pinot noir or Grenache.

Of course you want sweet for dessert. For anything other than chocolate, go with a rich, golden sweet wine.

Your wine choice can do a lot for the main course and any side dishes you select. It can take your meal from okay to extraordinary. Pick the perfect bottle and make your dining experience the best yet.