FOOD AND WINE PAIRING

Red Wine Pairing

Red wines, with their robust flavours and tannins, pair well with rich, savoury dishes.

Shiraz, a bold and spicy red wine, pairs excellently with rich, flavourful dishes. It complements grilled meats like lamb or beef, hearty stews, and barbecued ribs. The wine's peppery notes and robust tannins also enhance dishes with strong spices, which makes it ideal for Indian cuisines.

Cabernet Sauvignon is ideal with red meats like steak or lamb, as its tannins complement the protein's texture.

White Wine Pairing

White wines, generally lighter and more acidic, pair well with lighter dishes.
Chenin Blanc, with its versatility and acidity, pairs wonderfully with Indian cuisine. Its crispness complements spicy dishes without overpowering them.

Pair Chenin Blanc with creamy curries like butter chicken or paneer tikka masala, as its acidity cuts through the richness. It also pairs well with tandoori dishes and mild, aromatic biryanis.

Sauvignon Blanc complements seafood, salads, and dishes with herbal notes, thanks to its crisp acidity. Chardonnay, especially when oaked, pairs well with creamy dishes, such as pasta in cream sauce, and roasted chicken.

Rose and Sparkling Wine Pairing

Rosé is versatile, pairing well with a range of foods, from grilled vegetables to charcuterie and lighter meats like pork. Sparkling wines like Champagne are excellent with salty foods like oysters, fried dishes, and soft cheeses, as their bubbles cleanse the palate. Balancing the wine's acidity, sweetness, and tannins with the food's flavours can elevate the entire meal.