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QT Magazine - - CONTENTS - WINE WITH MARK WOOD­WARD

AS I’ve al­ways said, bal­ance is the key to match­ing wines with food. The weight or body, or rich­ness – of both the food and the wine. The wine and the dish should be equal part­ners, with nei­ther tak­ing over the other. If you bal­ance the two by weight, the chance in­crease that the pair­ing will suc­ceed. This is the se­cret be­hind many wine-and-food matches.

Wines for White Meats, Poul­try, Fish

Chardon­nay – Sole, Floun­der, Salmon, Shell­fish, Snap­per, Poul­try, Pheas­ant, Pork, Roast Chicken

Chenin Blanc – Floun­der, Sole, Shell fish, Poul­try, Pheas­ant, Pork, Roast Chicken

Pinot Gri­gio - Sole, Floun­der, Salmon, Shell­fish, Pork, Veal, Poul­try Riesling – Sole, Floun­der, Shell fish, Pork, Poul­try.

Sau­vi­gnon Blanc – Sole, Floun­der, Shell Fish, Poul­try.

Wines for Red and Game Meats

Beau­jo­lais – Quail, Veni­son, Pork, Beef, Veal, Poul­try, Wild duck, Goose, Par­tridge, Pheas­ant

Caber­net Sau­vi­gnon – Lamb, Duck, Beef, Wild Boar. Chi­anti/San­giovese - Kan­ga­roo, Quail, Veni­son, Lamb, Duck, Poul­try, Wild duck, Goose, Par­tridge, Pheas­ant

Pinot Noir – Pork, Lamb, Veal, Duck, Poul­try, Kan­ga­roo.

Shi­raz / Syrah - Wild Boar, Lamb, Duck, Beef,

Tem­pranillo – Beef, Lamb, Duck,

What wine to pick with dessert?

There are three fac­tors to con­sider: acid­ity, in­ten­sity and sweet­ness. In gen­eral, as the colours of the dessert get darker, the wines should get darker.

Wine to Drink with Desserts – Some sug­ges­tions:

Any dessert with Cho­co­late – Caber­net Sau­vi­gnon.

Oat­meal Raisin Cook­ies – Pinot Noir.

Brown­ies – Mer­lot.

Vanilla Cake – Chardon­nay.

Cheese­cake – Riesling.

Cho­co­late Match­ing – Ev­ery­one’s favourite

Milk cho­co­late - sweet Riesling or dessert wines.

Dark cho­co­late - Mer­lot or Petit Syrah.

Dark semisweet cho­co­late - Mer­lot or Pinot Noir.

Dark bit­ter­sweet cho­co­late - Caber­net Sau­vi­gnon or Zin­fan­del

It is the fes­tive sea­son and those cho­co­late-dipped straw­ber­ries are per­fect with Rose Cham­pagne. In the end, the right choice de­pends on per­sonal taste, the mood of the day, and of course try to ex­per­i­ment with matches be­cause it’s all about the food and wine. Have a great sum­mer!

PHOTO: ROB WIL­LIAMS

Dove­tails Res­tau­rant’s Co­conut Pana­cotta dessert.

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