Here at Two Tails we believe great wines should be enjoyed with really great food! We love to share recipes from the Fairbourne/Two Tails kitchen that pair beautifully with the wines Sarah crafts.
Of course, personal preference can also be a prevailing factor when it comes to the joys of putting together good food and wine; but there are a few basic rules of thumb that can be employed when choosing wines to go with your favourite foods, so we thought we’d list a three of them in this blog article.
Acid to acid – Aim to serve wines with high acidity with foods that exhibit similar traits. Those of you that know and love a crisp Sauvignon Blanc will be aware that the zestiness of this varietal comes from it’s acidity. Foods that can be considered acidic include tomatoes and citrus. Saltiness in food is a great contrast to acidity in wine. Salty foods include white cheeses, like goat’s cheese and feta. That’s why fresh steamed mussels with garlic and lemon zest, served with a side of a citrus dressed, fresh green salad with feta and olive, makes a perfect match for Two Tails Marlborough Sauvignon Blanc.
Delicate to delicate – A delicate wine like a Pinot Gris can be overpowered if you serve it with a bold dish with strong flavours. That’s why we suggest that our Marlborough Pinot Gris is a perfect pairing with flash fried and succulent prawns or calamari, and milder cheeses like Haloumi and Gouda.
Choose a flexible red – If you want to easily match a red wine to food it’s best to choose a flexible wine. These exhibit good acidity, or very fruity characteristics, Pinot Noir is one such wine; and Two Tails Marlborough Pinot Noir is no exception. It’s packed with raspberry and cherry flavours, these pair beautifully with lamb, duck, cured meats, it’s also a great partner to mild blue and wash rind cheeses.
