The right combination of wine, food and company will
make a good meal great - and The Wine Bar Food
matching guide is here to help.
Asian -
Asian
could be anything from a Japanese noodle broth to a
spicy Indian curry. Often, your wine can be
overpowered by the spices, so let our guide be your
guide
Pasta -
With
pasta, you're matching the wine to the sauce.
As a basic rule, match red with red and white with
white. So tomato sauces go well with Shiraz,
while cream or pesto sauces love Chardonnay and
Semillon.
Seafood -
Don't
let wine upstage your seafood. Serve crisp dry
whites like Riesling or Sauvignon Blanc with
white-fleshed fish, more robust Chardonnays with
richer seafoods, and Chardonnay blends with creamy
seafood sauces
White meat -
Chicken
and pork can both be accompanied by a white or light
red, depending how they're served, A crisp white may
be all that's needed, but try a Pinot Noir with
richer dishes and sauces
Red meat -
Beef
and lamb both need robust reds to highlight their
flavour. Rich dry reds like Shiraz, Cabernet
Sauvignon or Merlot are ideal for beef; while lamb
better suits Cabernet Sauvignon, Merlot or more
acidic Pinot Noir.
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