St John's Matching Wine With Food

Matching food with wine is the challenge you have when you have found a wine you particularly like (or one you have picked from your celler or cupboard), and now wish to pair it with food that brings out its stretgths and unique flavours and aromas.

Matching Food with Wine

Wine type

Food type

Blanc de Noir
Dry but more fruity than Brut. Made from Red grapes only.
Aperitif, with lunch, desserts
Blanc de Blancs
Delicate dry wine made from white grapes only.
Caviar. Anytime
Aperitifs and first courses, fruits and nuts. Fuller bodied variations go well with any fish and chicken
Cabernet Sauvignon
Medium to full-bodied, tannic and dry.
Beef, lamb, pork, duck, game meats, cheeses.
Medium to full-bodied, dry.
Poultry and game birds, veal and pork, rabbit fish and pasta preparations which feature cream and/or butter, mushrooms.
Chenin Blanc
Light to medium-bodied, normally off-dry to semi-sweet.
Braised Chicken, sushi and other Oriental dishes, poultry, pork.
Medium to full bodied dry red
Fillet steak with tomato based sauce, sweet seafood, chicken and red meats
Medium to full-bodied, less tannic than Cabernet, dry.
Beef, lamb, pork, duck, game meats, cheeses, stews, pizza, heart pastas.
Pinot Noir
Medium to light-bodied, dry, little tannin leaves silky texture.
Lamb, duck, turkey, game birds, beef, rabbit, semi-soft cheeses.
Vary greatly in the level of residual sugar (sweetness).
Best with smoked foods, quiche, pork and ham, Mexican and Thai food. Can be served with all food.
Sauvignon Blanc
Light-medium bodied, dry.
First courses, seafood, ethnic dishes—pastas, curries, salsas, spicy sausages, vegetable dishes, luncheon salads, olive-oil based dishes, tomato sauces, goat cheese.
Light to medium body, usually semi-sweet, occasionally off-dry.
Spicy cuisines such as Chinese, Mexican, and Indian, mild sausages, fruit salad.
Light to medium bodied, semi-sweet to off-dry.
Crabmeat, appetizers and finger foods, pork, salads.
Medium bodied dry white
Grilled fish, foods with creamy sauces such as pasta
Medium to full bodied
Beef fillet with tomato based sauce. Rich spicy meals. Veal, kangaroo, roast duck. Sparkling shiraz goes well with pastries and puddings.
Medium bodied dry white
Yabby, grilled fish, fruit platters and Italian pastas with cream based sauce

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