So wrong they’re right! Sometimes the best wine and food pairings come from left field – from the unexpected and counter-intuitive.
Exotic wine and food pairings involve combining unusual flavours and textures for a unique dining experience – think rosé with spicy Mexican dishes or Champagne with fries.
Here are seven combinations we think you should try:
Gewurztraminer and spicy Thai cuisine:
The aromatic and slightly sweet flavours of Gewurztraminer can complement the spice and umami of Thai dishes like curries and noodle dishes.
Sherry and dark chocolate:
The nutty complex flavours of sherry, especially a rich oloroso or port, can be a great match for the intensity of dark chocolate.
Cabernet Sauvignon and venison:
The full body and robust tannins of Cabernet Sauvignon complement the rich, gamey flavours of venison.
Malbec and beef tacos:
Malbec’s fruity notes and medium tannins can be a great match for the richness of beef in tacos.
Sauvignon Blanc and goats’ cheese:
The zesty and grassy notes of Sauvignon Blanc are a delightful pairing with tangy and salty flavours of goats’ cheese.
Sparkling wine and tapas:
Sparkling wine’s effervescence can cleanse the palate and highlight the salty flavours of tapas like olives, cured meat and cheese.
Riesling and pork:
Riesling’s combination of sweetness and acidity pairs well with the richness of the pork, especially when combined with a spicy or sweet sauce.
