Riviera Wine - Catalogue 2018

RED WINE AND FISH
Generally speaking you shouldn’t
serve red wine with fish and white
wine is normally a better option,
however there are a couple of
exceptions. Red wines contain
tannins, which in combination with
some fish can create an unpleasant
metallic and bitter taste in your
mouth. However some fish which
are slightly heavier and meatier
than others such as Tuna and
Monkfish, can pair well with light
bodied and low tannin wines such as
Beaujolais or red Sancerre.
CLASSIC COMBINATIONS
AND OUR FAVOURITES
• Sauternes and Blue Cheese
• Port and Stilton
• Sauvignon Blanc and Goat Cheese
• Asti and Strawberries
• Fois Gras and Sauternes (also try
Vendange Tardive from Alsace)
• Scallops and Vouvray
• Sushi and red Burgundy
(not classic but great match)
• Amarone and Parmesan cheese
with honey
• Chocolate desert with Banyuls
or Maury
115
HOT SPICE
Spicy foods can be the trickiest to
match with wine but sensitivity for
chilli heat varies greatly from one
person to the next so this guideline
is very dependent on personal
preference. For me the best
matches are off-dry to medium
sweet white wines from Alsace
(Pinot Gris and Gewürztraminer).
The sweetness in the wine has a
softening effect on the spice. Red
wines with high tannins should be
avoided with spice, since this can
make the heat even more intense
and longer lasting.
PAIRING WINE
WITH PEOPLE
Perhaps this is the most important
aspect, wine is made for our
enjoyment and who ever is drinking
the wine is of course the ultimate
judge of whether a match is good or
bad. When I started my wine
drinking career in my late teens I
thought sweet Asti Spumante was a
great match with pasta and ketchup,
which I must say I do not think any
longer! Another example came from
a client of mine whom had served
Petrus (a legendary super expensive
Bordeaux wine) with Hamburgers
to her charter guests and that is a
match I would not say no to!
RIVIERA WINE FOOD AND WINE PAIRING