Wine and Food Combination Recommendations

For amazing wine and food combinations come and check out Bar Barossa - Brisbane's newest Wine Bar. Enjoy great service, delicious food and plethora of wines.

The basic role of wine is to quench the thirst and cleanse the palate. With thousands on different foods available in today""s world it is near impossible to match wines to all. We can only recommend what will compliment some basic foods, but in the end there are no rules, right or wrong. If you like a particular wine with a particular food and this pleases you, then this is all that matters. Our suggestions are only a guide to help you more to understand and appreciate wine and food combinations. There are certain chemical reactions that occur when food and wine meet. The worst of which is the metallic taste left in your mouth, this can be a result from having reds with vinegar (salad dressing) and also white wines can react in the same way when eating dark, gray, oily parts of steak fish (Tuna, Salmon, bluefish)

Canapés
Mixed canapés:
French Champagne &
Sparkling Whites (Dry Styles)
Rieslings, Pinot Grigo, Rose.

Meat pates & foie gras
Sauterns, or lighter botrytis styles, Rose.

Cheese
Champagne & Sparkling Whites (Dry Styles)
Mature Red for hard cheeses or Camembert
Port, Sauterne style, Perdo-Ximenez with Blue vein.

Caviar
Vintage French very dry Champagne,
Champagne cocktails, icy vodka.

Seafood & Fish pates
Young Riesling, Pinot Grigio, Rose.

Nuts & salted Snacks
Fino Sherry- with nuts. Oloroso Sherry-very strong flavoured nuts. Maderia & sparkling whites

Fish and Shellfish
Oily Fish
Big Whites and light reds.
Riesling, Chenin Blanc, Gewurztraminers,
wines with lots of acid body and flavours.

Smoked Fish
Champagne, fino and manzanillo sherries,

Freshwater Fish
Riesling, Gewurtraminer, fresh earthy whites.
Also Sauvignon Blanc.

Shellfish
Riesling, Gewurtraminer, traminer, sparkling white,
Light style Grenache.

Molluscs
Lighter white styles, unwooded Chardonnay,
Verdelho, Pinot Gris, Sauvignon Blanc.

Saltwater Fish
Oaked Chardonnay, Semillon, also blended whites ,
Sauvignon Blanc.

Poultry
Chicken
Roasted / grilled : Flavoured crisp lively whites, pinot Noir, young lighter style Shiraz.
Poached / skinless : Riesling, light bodied whites blended and unwooded or very slightly wooded whites, Rose.

Goose
South Australian Shiraz with ripe fruit and good acidity,
Also Sparkling Red,

Turkey
Shiraz, Zinfandel, and Sparkling Red, Rose.

Duck
Pinot Noir, Sparkling Red, older style Shiraz, or GSM style with good fruit characters.

Guinea Fowl
Pinot Noir, young soft style reds or
A mature Semillon, or Chardonnay.

Meat
Beef
Cabernet Sauvignon, Merlot, Cabernet Blend, Pinot Noir
And GSM blends.

Pork
Grenache, GSM blend, even a fine Gewurztraminer.

Lamb
GSM, young light Shiraz, Cabernet Merlot, Merlot, Grenache.

Veal
GSM, young light Shiraz, Cabernet Merlot, Merlot, Grenache.
Also light dry white, or off dry whites and even Rose.

Sausages
Shiraz, GSM, Grenache.

Cold meats
Shiraz, Pinot Noir, GSM aromatic and rich red.

Vegetarian Dishes
Pasta
Unwooded Chardonnay, Sauvignon Blanc, Verdelho,
Rose, Lambrusco.

Rice
Pinot Grigio, Chenin Blanc, light and fragrant white.

Vegetables
Medium to light Merlot, Rose, light Grenache and young blended light bodied red.
Sauvignon Blanc, unwooded Chardonnay, light blended Whites, and Verdelho.

Eggs
Sauvignon Blanc, unwooded Chardonnay, light blended Whites, and Verdelho, Rose.

Cheese Dishes
Semillon blended Whites, also Sauvignon Blanc, unwooded Chardonnay, light blended Whites, Verdelho, Rose

Nuts and Beans
Young light bodied Merlot, GSM, Moscato, Rose, Traminer.

Salads
Rose, Sauvignon Blanc, Verdelho, Sparkling Whites.

Spicy Food
"Cooling beers are always a good option for all spicy foods."

Hot Curries
Gewurztraminer, Spaetlese, Frontignac, light sweet wine,

Mild Curries
Shiraz, Zinfandel, Rose, Gewurztraminer, Frontignac

Thai
Sauvignon Blanc, Chenin Blanc, Rose, Frontignac,
Mosel style, Spaetlese.

Chinese
Gewurztraminer, Riesling, Chenin Blanc, Sauvignon Blanc.
Cabernet Franc, Cabernet blends, Pinot Noir.

Cantonese
Gewurztraminer, Spaetlese, Frontignac, light sweet wine,
Chenin Blanc, Sauvignon Blanc.

Japanese
Sake, light Riesling, Sparkling white.
Light Cabernet blends/ Cabernet Merlot / GSM.

Mexican
Sangria, Sauvignon Blanc, Gewurztraminer,
Spaetlese, Frontignac, light sweet wine,
GSM, Rose, Grenache, light Cabernet blends.

Desserts
(If you must have a wine with dessert try these.)
Chocolate
Muscats, Port, Sparkling Red.

Fruit
Frontignac, Spaetlese, late picked Riesling,
Botrytis Semillon / Riesling.

Cream
Sweet / Cream Sherry, Tokay.

Cold (ice cream)
Muscat, Tokay (also as a topping).

Hot
Maderia, Botrytis Semillon, Sauternes, Frontignac.

Cakes & Gateaux
Muscat, Tokay, Port, Sparkling Red.