Food & Wine Pairing
The right wine with the right dish elevates a meal. The basic principles: match the weight, acid cuts through fat, sweet balances spicy, and complementary or contrasting flavours reinforce each other.
Red Meat
Steak, lamb, game
Aanbevolen: Cabernet Sauvignon, Syrah, Nebbiolo, Malbec
Firm tannins bind with proteins — the wine softens, the meat becomes juicier.
Poultry
Chicken, duck, turkey
Aanbevolen: Pinot Noir, Chardonnay, Chenin Blanc
Medium-weight wines complement the mild character without overpowering.
Fish & Seafood
Grilled fish, shellfish, sushi
Aanbevolen: Sauvignon Blanc, Muscadet, Albariño, Chablis
High acidity and mineral notes refresh and complement iodine flavours.
Pasta & Risotto
Tomato sauce, cream, pesto
Aanbevolen: Sangiovese, Barbera, Pinot Grigio
Italian grapes with high acidity connect seamlessly with tomato-based dishes.
Cheese
Soft, hard, blue
Aanbevolen: Brie → Chardonnay | Comté → red Burgundy | Roquefort → Sauternes
Sweet-salty contrast (blue cheese + sweet wine) is a classic combination.
Asian Cuisine
Thai, Japanese, Chinese
Aanbevolen: Riesling, Gewürztraminer, Grüner Veltliner
Residual sweetness and aromatic intensity balance spicy and umami-rich dishes.
Desserts
Cake, chocolate, fruit
Aanbevolen: Sauternes, Moscato d'Asti, Port, Tokaji
Dessert wine must be at least as sweet as the dish — otherwise the wine tastes sour.
Ontdek wijnen bij elk gerecht
Bekijk de marktplaats of ontdek druivenrassen voor de perfecte combinatie.