Traditional wine producing countries naturally make and select wines that complement either local or national dishes. In the UK where consumers are still relatively new to wine drinking, the majority won’t have considered whether their favourite tipple enhances their chosen meal, or they may not have the knowledge and confidence to make the selection themselves. This provides you with the perfect opportunity to assist the consumer (and up sell) by pairing appropriate wines to items on your menu, thus increasing spend per head as well as guest satisfaction.
- Enhances the overall dining experience
- Creates up sell opportunities which maximises spend per head especially in peak times
- Ideal for temporary or inexperienced staff that don’t have high product knowledge levels
- Educates staff and consumers
- Boost staff confidence, highlights your professionalism and wine service
- Encourages consumers to try different wines on your list, enabling you to sell through the range
How to implement Food & Wine matching in your business
There are no hard and fast rules which wines go with which foods; however, the following guidelines should help point you in the right direction:
Ideally when drinking wine with a meal you want to be able to taste both the food and wine (particularly if you have chosen a fine wine). This requires some thought regarding balancing the overall strengths of the flavours. Delicate, lightly flavoured wines such as Pinot Grigio or Beaujolais would be totally lost if paired with beef dishes; however they would complement a chicken liver pâté.
All wines contain acidity. Those with greater levels are often described as clean, refreshing, crisp, tangy, mouth-watering or sharp. Those with less are described as soft, rounded, silky, smooth or rich.
Meals containing dairy products are particularly well suited to the more acidic wines; they soften the wine whilst preventing the rich tasting dishes from feeling heavy and cloying on the palette.
Avoid pairing acidic wines with acidic foods (uncooked tomatoes, vinaigrette dressings).
Avoid pairing softer, richer wines with oily, rich or creamy foods.
Tannin wines may taste astringent on their own but matched with protein (cheese or red meat) they will appear much softer and fruitier. If the meal has heavy gravy, it will best be served with a fairly tannic wine.
Sweet wines should be matched with sweet dishes, always ensuring the wine is sweeter than the food or the wine will taste very acidic.
What you need
If you’re offering pairings and of course tastings you need wine preservation. Your job is to showcase wines that match perfectly to the dish that is presented before your customer, you wouldn’t want to be serving your guest a poor quality wine… ever! Our range of Le Verre de Vin and Pod Bar wine and Champagne preservation systems enable you to offer guests that glass of wine in a guaranteed perfect condition for up to 21 days after opening that bottle. Don’t ruin your head chef’s signature dishes by serving a glass of wine that spoils the dish, invest in Le Verre de Vin and instil confidence in every glass of wine or Champagne you serve.