Food will sing on the plate when accompanied by the right wine, finds Grant Allen.
Last month I visited Adelaide to attend Taste Australia, a wonderful week of food, wine and fun promoting South Australia as a food and wine destination. They are extremely proud and passionate about what they grow and produce, and so they should be as it is a cornucopia of gastronomic delights. Several of the restaurants offered to match food to wine. Usually one would decide what to eat and then pick a wine to go with it, but there the process is reversed. You pick a wine and the kitchen comes up with food to complement it. I'm no wine expert so I thought it would be fun to get Living's drinks columnist Don Kavanagh to choose some wines and I would make food to match. This is the result.
A few words from Don:
Wine and food are perfect partners and have been since some clever person worked out that letting grape juice ferment resulted in a much more interesting drink. These days, wine is a commonplace part of a meal, but choosing the right wine for the right food can still be a bit of a mystery. It shouldn't be, as there are no hard and fast rules for food and wine matching. There are, however, some general guidelines that can help.
Firstly, the old myth about white wines with white meat and reds with red is just that - a myth. Chardonnay can partner well with lighter red meat dishes and plenty of pinots and merlots will sit perfectly well with pork, chicken or even fish.