Food and Wine Pairings

Matching foods with the right wine can enhance the experience of both the wine and the meal. Here are some recommendations for a variety of British Columbia wines.

Wine and Food Can Compliment Each Other

Red Wines

Cabernet Franc

BC versions are outstanding and very versatile food wines. Try it with roast chicken, pork, roasted or grilled, beef, duck, sausage, lamb, veal, hearty fish dishes and even hard or soft cheese.

Cabernet Sauvignon

Cabernet Sauvignon stands up beautifully to virtually all red meats, whether served simply with “jus” or rich, reduced sauces. Fine, older Cabernets are excellent accompaniments to special occasion meals, while younger ones match simpler fare.

Merlot

Merlot pairs well with red meats. It has the weight and fruit to match wine-braised stews and roasts, and the structure and polish to pair with rare, grilled prime cuts.

Pinot Noir

Pinot Noir’s greatest strength is its suppleness. Without the hard tannic structure found in many red wines, it pairs effortlessly with a wide range of foods—from fish through game birds to grilled beef and lamb. Don’t overwhelm its gentle fruits and refined complexity with strong or spicy flavours; simply prepared dishes are best.

Gamay Noir

Gamay is a cousin of Pinot Noir so you can try it with foods that pair well with Pinot. Try lighter and medium bodied dishes, especially those with some acidity.

Syrah or Shiraz

Syrah/Shiraz has a unique peppery, spicy quality that makes it perfect to pair with robust meat dishes including peppercorn steak and braised lamb shanks. For the adventurous, try pairing it with a slightly spicy ethnic dish such as Mexican mole or lamb korma.

White Wines

Pinot Gris

Very adaptable with the structure to stand up to Asian, Oriental and Latin flavours. A perfect anytime choice.

Chardonnay (Oaked)

Rich dishes with butter or cream sauces. Nice with chicken, crab, white fish, salmon, scallops and veal.

Gewürztraminer

Its intense, exotic aromas and flavours seem ideally suited to spicy cuisines from China to Thailand to India, and it stands up equally well to the fruitiest salsas and smokiest grilled and barbecued flavours of contemporary North American cuisine.

Pinot Blanc

These white wines are light-bodied and dry, with delicate acidity and subtle aftertaste, making them great to serve with lighter fare. Typical characteristics include fresh orchard aromas, distant nuances of sage or dried herbs, green apples and citrus notes.

Riesling

The most fruit-driven examples take well to barbecued or smoked foods and a wide variety of fruity and subtle spicy flavours. Sweeter Rieslings can also handle chili heat.

Sauvignon Blanc

It is excellent with shellfish or light, subtle dishes or, in its oak-aged versions, with richer fare.

Rosé

Like sparkling wines, Rosé wines are all-around crowd pleasers. Charming on their own (particularly during patio season) or paired with a variety of dishes, try pairing a dry Rosé with antipasto platters, melon and prosciutto, cheese platters, pizza, salad niçoise, roast turkey or chicken.

Icewine

When pairing Icewine or Late Harvest, remember that the wine should be as sweet or sweeter than your dessert, and that sweetness cuts through fat. Feeling saucy? Try drizzling some Icewine over your ice cream. Adventurous? Pair with a salty or spicy appetizer.

Excerpted from the Wines of British Columbia website

https://winebc.com/our-wines/wine-food-pairing/