In December, we indulge in the most delicious dishes. But of course you want a good glass of wine to accompany them. A balanced wine/food combination makes the dish and the wine even tastier. You don’t have to be a sommelier to make a good match, we explain the basic principles.

White wine & food

It is common knowledge that white wine goes very well with fish. For instance, a glass of Sauvignon is delicious with a piece of cod, salmon and even herring. But Riesling also pairs well with fish. Grilled fish often has a stronger flavour that is better served with a glass of red, such as Pinot Noir or Merlot.

Of course, more wine-food combinations can be made with white wine such as with chicken, poultry, salads, vegetable dishes and pastas. The basic idea is that the wine and the food bring out the best in each other. For example, pair acidic or salty dishes with tight wines with high acidity. Creamy dishes go well with soft, full-bodied white wines. The more intense the flavour of a dish, the more powerful the wine may be.

White wine is also often drunk with a cheeseboard. Popular wines to accompany a cheeseboard are Gewürztraminer, Chardonnay, Pinot Grigio and Sauvignon Blanc. But of course, a dessert wine is always good too.

“The more intense the flavour of a dish,

the more powerful the wine may be.”

Red wine & food

Red wine and meat go hand in hand. Red wine contains bitter tannins that are softened by the proteins in red meat. Heavy red wine is therefore best drunk with meat. The flavour of the wine is then much more pleasant. In general, the richer the flavour of the dish, the more complex the wine may be.

Are you serving venison at Christmas? Then pour a Bordeaux with it. This wine also goes well with lamb. A nice piece of steak tastes even better when served with Merlot or Cabernet Sauvignon. With red wine, too, you should look for matching flavour profiles between wine and food. Pronounced dishes such as grilled or smoked meat, but also spicy cheeses call for an outspoken wine. Lighter dishes like risotto or pizza, match nicely with a light to medium-heavy red wine.

“Even for red wine, you have to look for

to matching flavour profiles between wine and food.”

Tip: Is stuffed turkey on the (Christmas) menu? Then pour a Bourgogne or Merlot with it. These hearty red wines enhance the rich flavours of this classic Christmas dish.

Champagne & food

In December, we like to pop the cork of a Champagne bottle. But did you know that Champagne does not only taste good with a doughnut? Salty dishes like sushi, anchovies and caviar are perfectly accompanied by a glass of Champagne.

We hope you enjoy creating the ultimate wine-food combination!