Wine pairing can elevate a meal to new heights, bringing out the best in the dish and the wine. However, there are several factors to consider when pairing wine with food. Read on to find out our guide to the very best wine pairings.
Body
A wine’s body refers to its weight, complexity and texture. Although the general term to go by is white wine with white meat and red wine with red meat, it is slightly more specific to think along the lines of weight. As a rule of thumb always look to match the weight of the food with the weight of the wine, which will bring out the best from both sides.
Compliment
Think about the flavours of the dish and the flavours most prominent in your food. Aim for a wine that holds the same flavours, for example, Sauvignon Blanc is a white wine with lots of herbal and grassy flavours. This would complement a green salad or pasta loaded with vegetables.
Sweetness
Your wine must always be sweeter than your food. Otherwise, both will end up tasting bitter, flat, and flavourless. Sweetness in wine is perfect with spicy or salty foods as it can balance the heat or saltiness of dishes.
Sparkling Sweetness Scale
To unlock the full potential of a fantastic sparkling wine pairing, the sweetness level must be considered. The Sparkling Wine Sweetness Scale ranges from incredibly dry, to the sweetest dessert wines.
At the bottom of the scale is Brut Nature. This wine contains no added sugar and is a wine that is in its purest state. These wines are crisp, dry and refreshing and pair well with fresh seafood and sushi but can also cut through fattier, richer or oilier dishes.
Next is Extra Brut and Brut which is the most popular type of sparkling wine. This wine is dry but with a hint of sweetness, pairing well with richer seafood dishes such as salmon, oysters an scallops.
Then we have Extra Dry which can serve as a great aperitif, Dry and Demi Sec. Demi Sec has a gentle touch of sweetness which makes it surprisingly versatile. Pairing perfectly with deserts but surprisingly well with savoury dishes. Higher sugar levels don’t always mean sweet tasting. Sugar can also be balanced with high acidity for extra depth of flavour, texture and complexity.
At the top of the scale lies the sweetest of wines ‘Doux’. This rich and complex wine best pairs with cheeses and desserts.
Flavour
Matching the power of the wine and the food is crucial. A heavy, flavourful dish can overwhelm a light-bodied wine, while a full-bodied wine overpowers a delicate dish. Often in wine pairing, we tend to only think about the “star” of the dish which is usually the protein. But we should look at the strongest flavour of the dish, which is the sauce or spices used.
Nyetimber
Nyetimber is a leading winemaker in English sparkling wines, made of elegance, delicacy and subtle flavours over richness, power or density.
Generally, seafood is the best-suited category for pairing with Nyetimber wines however, on occasion, some meat dishes can make a perfect match to Nyetimber Rose.
The do’s and don’ts tend to vary for each wine, however, a common factor of things to avoid are foods with strong rich flavours. This includes smoked fish, red meat, tomatoes due to their high acidity, hot spices, black truffle, chocolate and pies.
As mentioned, there are several things to consider when pairing wine such as sweetness, weight and notes. Below is a breakdown of the perfect pairings to each of Nyetimber’s wines.
Classic Cuvee
A blend of Chardonnay, Pinot Noir and Pinot Meunier. Enjoy as a refreshing aperitif with freshly caught seafood such as smoked salmon, oysters, scallops and sushi. For vegetarians and vegans, asparagus dishes are a delicious pairing.
Rose
Made from a blend of Chardonnay, Pinot Noir and Pinot Meunier, this is one of the driest wines. Its distinctive red fruit flavour lends itself to weightier dishes, making it the perfect all-year-round wine. Pair with salmon fillets, brown crab, veal carpaccio and guinea fowl. For pescatarians, pair with fritto misto.
Blanc de Blanc
This rounded, fresh and elegant wine balances richness with unmistakable elegance. Perfect with white crab, Dover sole and mussels.
Cuvee Cheri
One of the most versatile sparkling wines, Cuvee Cheri Multi-Vintage works with an array of dishes, from classic English desserts such as strawberries and cream to aromatic cuisines of Japan, China and Thailand.
Tillington Single Vineyard
Ripe and fruity, saved for a special occasion this is one of Nyetimber’s rarest wines. Pair with monkfish, lobster, turbot and chicken.
1086 Cuvee
1086 wines have more texture and richness than any other wine in the Nyetimber range. Pair with caviar, lobster, turbot, scallops, sashimi and oysters.
1086 Rose
Opulent and intense with refined bubbles, 1086 Rose is the perfect partner for the most indulgent of dishes for the most joyous occasions. Enjoy with duck breast, veal carpaccio, steak tartare, lobster bisque and grilled octopus.
Nyetimber Sky Dining at Brighton i360
Introducing fine dining and wine pairings 460 ft above Brighton at Nyetimber Sky Dining. Indulge in England’s prestigious sparkling wine and take in the views of the city and beyond. Enjoy a three-course dinner which has been specially curated to compliment the wine pairings perfectly. The evening will take place across three pod journeys, beginning with a welcome drink with Nyetimber’s Brand Ambassador Sophie Robertson who will talk you through each wine pairing throughout the meal.
