IF you get right down to it, human beings are pretty simple creatures.
As a simple tip: there are some pretty basic flavour profiles and foods that match, and are enhanced by certain wines.
Hearty meats bode well with hearty reds, so for a beef burger and other red meat-dominant dishes, a lush Barossa shiraz or Coonawarra cabernet go hand in hand. The Art of War Barossa Valley Shiraz 2013 or the Old Money Cabernet Sauvignon 2012 (pictured below) are both highly recommended.
For lighter meats such as chicken or duck, a smooth chardonnay or a pinot noir will compliment the lighter flavours and tie in any salads or side dishes.
For most Asian dishes and spicy foods, a riesling offers a crisp, acidic and zesty balance to compliment the intense spices and herbs. The Wykari Naughty Boy Riesling 2014 is a great example of this.
Seafood is a white wines’ dream — sauvignon blanc, riesling, or chardonnay? You name it. If you’re tucking into some oysters though, a good glass of bubbles could never go astray.
And finally, if you did in fact order that pizza to be delivered and it’s looking a little lonely, pour yourself a glass of a rustic and earthy sangiovese. It’ll be grippy and savoury and because of this, it’ll go well with the cheesy and herby slice of goodness that you’ve been eyeing off.
To purchase these wines and more, visit www.vinomofo.com