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The Good Wine Company
Air New Zealand Wine Awards 2015
The Good Wine Company
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The Good Wine Company
Royal Easter Wine Show Awards 2017
Food matching ain't easy. Here's some clues. 
Food Matching
Asian
Spicy Asian foods such as Indian, Thai, Chinese (spicy Mexican falls into this category also) are best matched with "Aromatic" wines. That means you'll be after a bottle of Pinot Gris, Gewurtztraminer or Riesling (medium to sweet style). If White's not your thing you can get away with a young, juicy red like a light Pinot Noir.
BBQ Barbecued meats need a red wine with a bit more oomph! Cabernet Sauvignon or Shiraz but if it's seafood you're sizzling try a good Kiwi Marlborough Sauvignon Blanc, or Chardonnay for your prawns.
Pork Pork chops for dinner? Lucky for you this meat is pretty flexible when it comes to wine. You'll be wanting a lighter style red - think Pinot Noir or Merlot. However bearing in mind Pork is a White Meat it also works well with Chardonnay.
Chicken Glass in one hand, drum stick in the other? It doesn't really matter what's in your glass, choocks are versatile little animals. Pinot Noir and Merlot are the ones to go for with a Sunday Roast. But if it's a creamy sauce on your plate then get a bottle of Chardonnay to the table.
Fish As a rule of thumb Chardonnay and Pinot Gris are the wines to go for if you're having fish. But if you're feeling adventurous try a Viognier. Good, crisp Kiwi Sauvignon Blanc cuts through greasy Fish 'n' Chips!
Beef/Steak Beef/Steak is a big red meat that needs a big red wine to accompany it. Cabernet Sauvignon and Shiraz are the obvious choices, but we've been known to wash back the odd steak with a Tempranillo!
Venison Cabernet Sauvignon and Shiraz are the styles you should be going for if you're having Venison. If you really want to look like a pro you'll be pulling out a bottle of Zinfandel at the table.
Vegetarian Being an office full of carnivores we're not quite sure what to match with vegetarian food. But if you're that way inclined try Sauvignon Blanc with salads, or a lighter red like a Merlot with your bean dishes.
Shellfish Oysters and Sauvignon Blanc. Chardonnay and scallops. Crayfish and Champagne. There's no other way!
Lamb Mary had a little lamb. And when she had it for roast dinner she was smart and took a good bottle of Cabernet Sauvignon to the table. A Pinot Noir or Merlot would go well here too.
Cheese Follow our simple guidlines to serving cheese with wine and you'll look like a pro! Mature, hard cheeses need a red. Try a Cabernet Sauvignon or Merlot for cheddars, a good bottle of Port for blue cheeses. The Swiss stuff needs a slightly lighter red like a Pinot Noir. And if it's creamy stuff on your cheese board like Camembert or Brie then a dry style Riesling or even a good old Kiwi Sauvignon Blanc.
Duck We all love feeding the ducks at the park. But when they're on our plates at the dinner table we need a bottle of red to go with it. Pinot Noir would be our first choice, but there ain't nothing wrong with Merlot or a mid-weight Shiraz to go with our two-legged friend. 
Pizza Italy's the home of pizza so if you want to keep it real a cheeky bottle of Italian red is ideal. However it all depends on your topping of choice. The more flavoursome the topping, the more flavoursome the wine. Use our Food Matches above to help make your decision. A spicy, meaty pizza needs a Shiraz, while a smoked chicken pizza needs a Chardonnay. If you're ordering in Hawaiian, stick to your Pina Colada! 


The Good Wine Company