Wine and Food Pairing

When celebrating an important occasion, we often spend lavish amounts of money on luxury dinners. These could be birthdays, anniversaries, Valentine's Day, school graduation, office promotion, business partnerships, and so on. Good fortune deserves good food. It simply makes the day even more special. To make things even grander, we often pair our food with an excellent bottle of wine. Many stock several pieces in their personal cellars in order to open them when the occasion calls for it. Uncork a bottle and you can truly feel the festive atmosphere with friends or family. Just make sure you are choosing the right one depending on the main course. Keep these in mind when dining in a restaurant in solihull.


Wines with Steak


The right food and wine pairing ensures that the flavours are enhanced instead of clashing with each other. There are several online references that you can consult to avoid an embarrassing error at the dinner table. For example, a juicy steak is often ordered on special days. Make sure that you pair this with a nice bottle of red wine. The flavours should balance each other out instead of overwhelming the senses. Cabernet Sauvignon is often the chosen vino when having steak. It's a full-bodied red wine with a profile that matches red meat. Other options include Merlot, Malbec, and Zinfandel.

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Wines with Seafood


Seafood is a different case altogether. One, it is important to realize that there is a great variety of seafood so the actual flavours can be different depending on what you are going to eat. Some are mild while others are strong. If you are planning on getting tuna or salmon, then the safe bet would be Pinot Noir. If you are getting grilled fish, then consider a red wine with a similar smoky flavour profile. Those who are having lobster, shrimp, or trout, it would be better to choose a bottle of white wine. Many will opt for Riesling or Chardonnay. Try them out if you can't make up your mind.


Wines with Chicken


Chicken is such a versatile meat that has a delightful taste however it is prepared. Due to this versatility, it can also be paired with a wider range of wines depending on the manner of cooking and personal preferences. The rule of thumb is that it would be better to choose white wine for chicken with light creamy sauce, light seasoning, or slight spicy kick. Chardonnay and Chenin Blanc are good options. As for heavy tomato or pepper-based sauces, red wine would be the better choice. Most would pick Merlot but Cabernet Sauvignon should also be able to provide a good balance.