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At a glance
- Choosing the right wine for the right cuisine
- Matthew Dunne's tips
- Asian, Indian, Multiple cuisines
Matching wines with your cuisine
30 April 2012
From the pages of CWS 32
Matthew Dunne, Head Sommelier at Aria, offers these tips to match wines with the cuisine at your wedding
Asian: Choose wines that cut through the spicier dishes, such as aromatic fresh whites (riesling and gewürztraminer) and light-bodied reds like pinot or gamay, with their fine acidity and floral aromatics.
Mediterranean: Wines with more texture and less acidity would complement these food styles. Alternate varietals such as vermentino, sangiovese and tempranillo are fun.
Modern Australian: Go for classic varietals from cool climates, such as semillon and sauvignon blends, and Tasmanian pinots.
Indian: Aromatic whites such as riesling, pinot gris and gewürztraminer with a bit of residual sugar calm down any spice. Fruit-driven reds such as zinfandel, pinotage or malbec can be good if you’re a red fan. The “under the radar” choice would be a full-bodied dry rosé.
Multiple cuisines: Victorian pinot gris/grigio and pinot noir from Central Otago in New Zealand are good party-pleasers and can work well if you are having canapés or if the function is stand-up.