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Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavour) in both food and wine interact with each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable (Source: Wikipedia)

Robinson George, Sommelier at Cap Maison

Robinson’s 5 wine pairing tips:

1. Pair Sauvignon Blanc with young goat cheese and tart dressings and sauces
The zesty character of many Sauvignon Blanc’s balances very well acidity in dressing and sauces.

2. Pinot Grigio goes well with lighter fish dishes
Great combinations can be achieved by pairing a light white wine with poached or pan sautéed white fish such as Mahi Mahi with a light tomato herb vinaigrette.

3. Multiple wines served at your dinner party?
Start with light bodied white to medium reds to full bodied reds and finish with luscious sweet wines. Just remember; go from light flavour to full flavour intensity.

4. Pair curried and lightly spiced dishes with aromatic and semi-sweet white wines
The natural residual sugar in these wines balance and soften sharper spices, try a light chicken curry with German Mosel Riesling or pumpkin curry with Alsace Gewurztraminer.

5. Full bodied powerful reds with BBQ’d red meats
Classic yet delicious pairing, either pan sautéed, oven baked or BBQ red meats need the counterbalance of heavier red wines, think of Malbec, Cabernet from California or Syrah from France.
Robinson George is an experienced Sommelier at Cap Maison Luxury Resort and Spa earning the Wine Spectator award from 2013 and running.