How To Match Your Wine With Every Cuisine

Boxed wine, clean skins – the taste is almost bearable if the Dan Murphy’s aisle intimidates you. Endless options, tonnes of winning labels and only a handful in your budget. If you know what’s good for you you’ll already have started your wine education. Our cheat sheet to the varieties of vino so you can navigate the wine list with ease. Or perhaps the foundation of wine pairing with our 5 easy tips. But alas what if you’re planning a meal in and there’s no one to hold your hand at the bottle-o? We’re here to help once again, thank us later.


Aromatic food can be tricky to pair, with so many elements you risk wasting a good wine on a numb palette. Riesling or pinot gris are great options to combat this, avoiding anything dry with your pad see ew will be worth it. Trust us.


Heavy spice and rich curries sure are tasty but washing it all down with wine is easier said than done. The unexpected combo of a not too sweet rosé can match the spicy flavours well. With rogan josh meet the lamb with a red, pinotage is our pick.


Dumplings or delicious Szechuan stir fries deserve a nice wine to top it all off. For the white wine aficionados riesling makes the list once again or enjoy a bubbly option in prosecco. If you enjoy your wine of a deeper hue a shiraz or mellow merlot is best.


Extra guac may be a non-negotiable but an ill fitting wine could see your money ill spent. Sidestep the tequila and beer for a wine option that will kick that spice to new heights. A sav blanc is best when enjoying white meats, so pair your fish tacos or chicken fajitas with one of the New Zealand variety. If you’re tucking into chorizo branch out with a moscato or double down on pulled pork with a rosé nearby.


Italian food and red wine are one pair worth sticking too, mostly at least. The menu is so extensive it really depends on what you order but tucking into an Italian variety is best. Meaty pasta sauces or pizzas, are paired back best with red, from chianti to offida it’s going to be delish. For risottos and creamy dishes a crisp white works well so reach for a sauvignon, semillion or a riesling.


Mediterranean fare is fresh, balanced and most likely drizzled in olive oil. For the seafood offerings tuck into a chardonnay or pinot gris with your meal. If you’re enjoying the classic salad of the greeks then a light red or subtle rosé will keep it light. But for lamb, you know what to do – fill that red wine glass to the brim.

Pub Fare

Whether it’s the Sunday roast, schnitzel with the lot or steak and chips, a big meal requires a beverage that can match it in strength. Shiraz, pinot noir or a cab sav will partner with your red meats and have you dreaming of cosy winter nights. Picked a lighter option? Chardonnay baby, every time.

Image source: The Balance,, Miss India, Food Feed,  Micocina Restaurant, Pizza 90, Fiorina’s, Two Girls One Fork.

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