Choosing Wine - Tiscali Shopping

With the bank holidays and summer months to look forward to, where can we turn to for good advice on matching wine to food, tasting tips or wine types and regional differences?

We've prepared a guide that should dispel any uncertainty. Read on to find out how you can make Summer and Winter seasons to remember for all the right reasons.

Also, take a look at some suggested food and wine matches >

Let's get one thing clear from the start, your experience with wine is subjective. But bear in mind that grape varieties, how the wine is made, how full bodied it is, what foods it goes with are objective assessments based on experience.

In short, you'll like what you like. However, the purpose of this guide is to push the boundaries a little further to enable you to experience more of this truly global phenomenon.

The colour of wine is not determined by the juice of the grape. Grape juice is largely clear. What most affects the colour of the wine you drink is the presence of the grape skin during fermentation. For example, white wine is made from almost any colour of grape because the skin is separated from the juice during fermentation. Matching wine to food follows essentially the same rule, regardless of whether you favour red or white wine.

Red wine works best with hearty autumnal or winter dishes. Meat, herb and savoury flavours accompany red wine perfectly. That said, the type of red you choose to accompany the main course you've painstakingly prepared can make or break how the food will be received. For example, serving a light red wine like a Loire Saumur with a full flavoured game stew won't win you friends; the rich food flavours will demolish the wine, which in turn will taste thin and sharp by comparison. Better to match a full flavoured wine like Rioja or a variety like Syrah/Shiraz with a full flavoured dish.

White wine comes alive with flavour when pared with lighter dishes. Carbonara, grilled fish, chicken or even a dessert like Trifle or Bread and Butter pudding will positively sing when matched with a white wine. As with red wine, the rule is to match wine which will complement what you are eating. For example, oriental dishes work well with the smoky yet dry sweetness of Gewurztraminer. Meanwhile a dry, sharp Sancerre makes a perfect partner to Shellfish, Salmon or even Goats Cheese.

In summary, the classic rule for pairing wines to food is this - contrast or complement. If you choose a wine that contrasts with a particular food, say a fresh acidic white with an oily fish, it will work by cutting through the fish oil. That said, choosing a sweet wine to partner a pudding is a classic example of the complementary approach, using similar traits to work together.

Sweet and Sour - Sweet, sour and fruity flavours are common to Italian wines. This style works well when accompanied with certain foods such as duck. Sangiovese, Barbera, Dolcetto and even Chianti are typical examples of this type. Californian vineyards also grow these varieties but rarely produce the degree of bite that the Italians achieve.

Fruity and Juicy - These examples will suit those that don't prefer the mouth drying quality that the tannin in red wine causes. They are usually fairly light, with an emphasis on fruit flavour and are meant to drink young. Do not age these wines, ageing destroys the balance of light fruit. Zinfandel, Merlot, and Tempranillo can offer vibrant blackberry, cherry, plum or blackcurrant flavours. California and Chile produce some fine examples of light, fruity reds. France has Beaujolais made from the Gamay grape and is a good wine for white wine drinkers who haven't an acquired the taste for reds. These wines go well with a variety of savoury foods.

Soft or Strawberry - Strawberry or raspberry flavours with noticeable tannin when compared with fruity wines are found in Pinot Noir or Spanish (red) Rioja. Pinot Noir is a finicky grape so the quality varies wildly. Try a French red Burgundy as these are perhaps the silkiest examples of the genre. Aging also helps to achieve mellow and complex aromas.

Rich and Spicy - Deep fruit flavour, hints of chocolate, black pepper and other spices are common in the Syrah/Shiraz grape. Australian Shiraz sets the benchmark for the style. Smoky flavours accent the Rhone Valley's French Syrah. An earthy or mineral quality is another characteristic. These great tasting wines are better suited to cooler weather because of their rich, warming aspects.

Which? investigates pub measures and find where they fall short - and go overboard.

Top tips from wine journalist and taster Charles Metcalfe. Discover what parts of the wine list mean and Which?'s easy formula to work out if the wine's been marked-up too highly.

Enter your email to get our free shopping newsletter:

 

Go

 

Read the Which? guide on how to spot some common faults in wine, plus your rights if the bottle you buy isn't up to standard.

With £10 off a case, Blush de l'Ardéche is a very savvy buy. There's not much left, so order today!