Wine 101 Part 1: Introducing our Wine Series
Picture this: you’re on a first date with someone you’d really like to impress. You’ve decided to book a table for two at a romantic modern Italian restaurant (wink wink Terra Terra) that you’re sure they’ll love. The lovely server hands you the wine list. You’re immediately hoping your date orders a different drink as you’re not well-versed in wine and wine pairing. Your heart drops as your date says that they’re fancying a good wine to pair with their main course and asks what you suggest. Well, Terra Terra Talks is here to help.
Consider this your crash course on wine and wine pairings - you’ll never get caught off guard again. Just keep this blog bookmarked and ready for you to sneakily consult while your date is in the loo!
Wine pairing can seem like a daunting task but it doesn’t have to be! Our wine crash course is designed to break down the basics of wine to make wine pairing and ordering less intimidating.
In this first blog, we will discuss some of the basic elements of wine to consider when ordering.
Intensity: it is best practice to match food and wine by their intensity. Lighter wines don’t tend to fare well with heartier dishes. For instance, a light white wine like a Vermentino would not pair well with a rib-sticking beef stew, as its floral flavour notes would be lost in the richness of the stew. By the same token, a full-bodied Merlot would not traditionally pair well with a fillet of lemon sole as the delicate fish would (no pun intended) drown in the boldness of the wine.
Acidity: acidity is a crucial element in wine pairing (and in wine generally, contributing to a wine’s freshness and zest). High-acidity wines are known to be excellent food wines, meaning they pair well with a variety of dishes. If you’re after an echoing pairing, a high-acidity white wine like a Sauvignon Blanc would pair very well with a similarly acidic and bright ceviche. If you’re after a contrasting wine pairing, a higher acidity Chenin Blanc would be excellent with a cream-based pasta dish, cutting through the richness of the sauce. Wines with lower acidity are slightly less versatile than higher acidity wines. They pair best with dishes with more well-rounded flavours, such as a buttery lobster or a mushroom risotto, as opposed to more acidic tomato or lemon-based dishes.
Sweetness: sweet wines can be quite versatile in their pairing options. The main rule to follow with sweet and semi-sweet wines should be paired with foods that are less sweet than the wine. Sweeter wines love contrast and can be excellent counterparts for spicy and salty dishes. A tried and true combination is a sweet Riesling (like our Riesling Schnait) with a decadent blue cheese or with spicy cuisines, such as Thai or Sichuan. Sweet wines work well with desserts as well. There’s nothing better than a fruity, floral Moscato alongside a fruit tart. Port wine, with its dark fruit flavours, is the perfect complement to rich chocolate desserts, like a dark chocolate mousse.
Stay tuned for our next segment, where we will run through the basics of wine terminology. You’ll be describing wines as “astringent” and “chewy” in no time.