We recently held a Meetings Voice Forum for our clients and one of the items for discussion was pairing wine with the appropriate food. The team at the Royal Lancaster suggested following this great advice when discussing the wine choice at your next banqueting event to guarantee that perfect match between food and grape.
Event audiences will have diverse preferences so why not increase the appeal of the wine by serving two white and two red that match the food but have subtle differences in taste.
Sauvignon Blanc is a zingy wine that won’t be overwhelmed by tangy foods so it is well matched to dressings and sauces.
Delicate white wines, such as an Italian Pinot Grigio or French Chablis take on more flavour when matched with light seafood starter dishes.
Light-bodied, easy-drinking reds complement a chicken main really well and will hold their own with a jus. Try a 2014 Yering Station Pinot Noir from Australia to bring a bit of fruitiness to the meal.
If it’s a juicy red meat main such as steak or lamb, match it with a Cabernet Sauvignon. The firm tannins will refresh the palate after each bite of meat.
Beaujolais from the Brouilly area is meant to be enjoyed young and often, so can be a refreshing red wine to enjoy throughout the summer months, served chilled. It goes well with white meats but can also take a fairly strong fish such as sea bass or tuna.
Some cheeses match better with white wine, some with red. Yet almost all pair well with a dry rosé.
Ruinart Champagne is a delightful match with most desserts, especially raspberry cheesecake. It’s the oldest Champagne house still in operation and the bubbles die off quickly, making it both refreshing and easy to drink.
If you’d like to join us at a future Meetings Voice forum, please contact [email protected] or call Paula Calton on 01780 484050.
