Whilst there are said to be rules for pairing food and wine, all that really matters is if you like it. However, if you’re not sure where to start – here are a few suggestions that work well.
Goats’ Cheese, herb, feta and light, fresh cheeses. Vietnamese, Thai green curries, tomato-based dishes, seafood with fresh herbs and citrus, oysters, smoked salmon, fresh fennel, capsicums, asparagus, chilli, peas, dill, parsley, coriander, basil.
White rind cheeses such as Brie, Camembert. Young Gouda, Haloumi, Havarti. Creamy curries, smoked salmon, oysters, scallops, richer fish dishes, crayfish, light chicken dishes, turkey, pork. Creamy pasta, nutmeg, saffron, paprika.
Brilliant aperitif, but also good with soft, white cheeses, feta, fresh seafood with lemon or lime flavours, poached or fish smoked fish, salads, green vegetable dishes, fresh summer herbs. Try this delicious recipe from our friends at Sabato.
Washed rind, soft, white and mild blue cheeses, pates, terrines, creamy pasta, Chinese dishes, coconut-based curries, chicken and pork, ginger, star anise, cinnamon, cumin, clove, Moroccan flavours.
Recipe:
Spicy roasted yams with feta and bacon by Maree Connolly, executive chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand
Soft, ripe cheeses, pates, Thai foods, red curries, Chinese food, ginger, cardamom, coriander, sweet brown spices such as cinnamon, nutmeg, cloves.
Recipe:
Feijoa Loaf by Maree Connolly, executive chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand
Firm, nutty cheese such as Gruyere, young Gouda. Seared or poached salmon, cured meats, platters, stews and casseroles, chick peas, lentils, ham, turkey, pork, chicken, juniper, fragrant Asian spices. This Christmas salad works a treat.
Nutty cheeses such as Gruyere, aged Dutch cheeses, cured meats, pates, light beef or lamb curries, seared or poached salmon, seared tuna, hot ham, pork, turkey, beef casseroles, sausages, pizza, lentils, pasta, thyme, rosemary.
Fresh cheeses, herbed or lemon flavours, seafood such as oysters, clams, white fish, seafood pasta in tomato sauce, poached fish with herbs, herbed chicken, green vegetables, dill, parsley, chervil, basil, thyme, fennel, tarragon, lemongrass, chilli,
Ripe, white rind cheeses, especially stronger French types. Scallops, salmon, butter/creamy sauces, poached white fish, crayfish, mussels in garlic, white wine and cream, coconut-based curries such as Masamon and Madras. Roast chicken or pork, roasted root vegetables, saffron, nutmeg.
Hard, full-flavoured cheeses, seared salmon or tuna prepared with stronger flavours, Mexican dishes, hearty pizzas, lamb, beef, venison, duck, wild pork, dishes with spices such as cumin, garam masala, rosemary, thyme, oregano, paprika.
