Wine and Dine: Top Tips for Ordering the Perfect Wine When Eating Out

Going out to dinner with family and friends is always great. But when the wine list comes out, problems can start to arise. There’s so much more to choosing your wine than simply opting for a red or white. You must narrow down the grape type, wine region, price point and make sure it goes with the food you’re ordering – all of which is a big undertaking! Even the most seasoned oenophiles and wine connoisseurs can struggle.

Whether you’re ordering a glass for yourself or a bottle for the whole table, Ideal Wine Company have several fail-safe rules for mastering the wine list. You’ll be well prepared to impress your companions with these useful tips, so let’s get started…

Whether you’re ordering a glass for yourself or a bottle for the whole table, here are the fail-safe rules for mastering the wine list.

What grows together goes together

When it comes to deciding what region your wine should be from, there is a simple trick you should be following. This is done by looking at what type of food you are eating. For example, if you’re eating in an Italian restaurant, an Italian wine should work well with this. The rule ‘what grows together goes together’ rarely fails. The type of cuisine you’re eating will help guide your decision.

Obviously, there are some exceptions to this rule. You may be hard pushed to find a good wine for every type of food. However, if you can find a match, it’s usually a safe bet.

Consider the climate

Knowing where the wine is from will tell you all you need to know. The climate that the grapes are grown in makes a huge difference, so is what you should be focusing on. Cooler climates tend to produce fresh and crisp wines, while warmer spots make for bolder and rounder wines.

For example, if you’re ordering Pinot Grigio from a relatively cool area in northern Italy, the wine is likely to be crisp and refreshing. If you know what type of wine you’re after, climates can provide a great guide!

Ask the sommelier

There’s no better way to find the best wine than asking an expert. If a restaurant has a sommelier, don’t be afraid to ask them what their choice would be to pair with your meal. You can even give them an idea of what you look for in your wine or similar varieties you like to guide them. These sommeliers know the food and wine of the restaurant very well, so use their knowledge.

If the restaurant doesn’t have a sommelier or a waiter who can help, the menu can provide a guide. On this, you can usually identify the most popular regions on the menu. These are usually highlighted as they’re the areas the director feels strongly about, either because it goes well with the food or offers great value. Taking suggestions from the experts can give you the best possible choice for you.

Check for spoilage

When the wine is brought to the table, you’ll be asked to taste the bottle. This is your opportunity to look for any flaws in the wine or the bottle. When the label is shown to you, make sure you’re carefully reading it to see it is the bottle and vintage you ordered.

With the tasting, there are several factors you should be looking for. These include cork taint, volatile acidity and Brettanomyces – a type of yeast that indicates spoilage. There are several tell-tale signs your wine has been affected by these, so check for unpleasant smells, brown colouring in the wine, a vinegar or chemical taste, or even a bland taste. Trust your sommelier – they can notice mistakes you might miss.

Make the most of your budget

Just because a wine is expensive, it doesn’t mean it’s good. While some people may use the price of a wine as a guide for quality, it isn’t the best method. You should be using other tips on this list over cost. Your palette – and your purse or wallet – will thank you.

With these tips, you’ll be able to conquer the wine list. If you know what to look out for, you can be assured your ordering the perfect glass for your meal and setting every time!

Spice Up Your Wine Selection With Mexican Food

When you think of Mexican food, the most obvious beverage accompaniments are usually tequila and beer. But did you know that wine and Mexican food work really well together?  Here at Ideal Wine Company, we love the mix of spicy and bold flavours of Mexican food, and there’s a wine to go with every dish.

When you’re serving wine with Mexican food, there are key rules to remember so that you get it right. Let’s get started…

When you think of Mexican food, the most obvious beverage accompaniments aren’t usually wine.

Match spice with sweetness

As a general rule, the spicier your food is, the colder and sweeter your wine should be. It’s also worthwhile looking for lower alcohol wines and moderate tannins. All these elements will help to dissolve the burning sensation of chilli, leaving heat that is tasty but doesn’t linger on your palate.

Match colours

Try matching the colour of your wine to the colour of your meat. If you choose a white meat, opt for a white wine. Likewise, red meat works well with red wine. Look to the protein of your dish to advise you on where to go with your wine. Although this is the case with most foods, it’s still a good rule to live by.

The rule of green herbs

If your food contains a lot of green herbs, chances are it will work well with wine with high acidity and more herbaceous flavours. These types of dishes, therefore, work extremely well with Sauvignon Blanc, due to its acidic and herby flavours, often underpinned by citrus notes.

If your herby dish also contains a kick of chilli, try opting for a fruit-forward Sauvignon Blanc. This will balance the spice with sweet, creating a more rounded finish.

Suggestions by sauce

With so many dishes comprising of key Mexican sauces, we’ve got wine suggestions to match the most popular sauces.

• Chilli sauce: It doesn’t matter if this sauce is sitting on top of your enchiladas or used as a dip, a German Riesling is the way to go. Its fruity notes counteract against the chilli to create a refreshing finish to a flavourful taste.
• Guacamole: There’s no denying the popularity of guacamole. Whether you’re serving this on nachos, as a dip or in a burrito, this creamy and slightly spicy sauce is a staple of Mexican food. We recommend using a light and refreshing wine such as a dry Riesling, a Sauvignon Blanc or a Verdejo. These will really let the flavours of avocado and lime shine.
• Pico de Gallo: This fresh and chunky tomato salsa, made with onion, jalapeno and coriander, can be used in a variety of Mexican dishes. If you’re serving a dish with this salsa, look for minerality and dryness in your wine choice. Notes of citrus will also help the flavours of the pico de gallo come into prominence. Try varieties such as Albariño, Vihno Verde or even a Grüner Veltliner. If you want to get back to basics, a good Pinot Gris is a great staple for this salsa.

No matter what your favourite Mexican dish is, these basics will carry you through almost all varieties, plus it’s fun to experiment along the way. Why not try it for yourself and let us know your perfect wine and Mexican pairings.

Top Tips for Cooking with Dry White Wine

We’ve put together our top tips for cooking with dry white wine.

A good dry white wine is ideal for enhancing a dish. Adding it while cooking meals from risotto to fish can add a welcome burst of flavour without adding any unwanted sweetness. With such a wide variety of dry white wines out there, Ideal Wine Company has some useful tips to help you cook with wine.

• Avoid cooking wines

If a wine is labelled as cooking wine, this means it’s probably unfit to drink. A good rule to remember when selecting your wine is to make sure you’d want to drink it. As you’re adding this flavour to your dish, you want to enjoy it.

• Don’t over-extract the wine

As you cook the wine, the alcohol will evaporate. This extracts the flavour profile of the wine and imparts this onto the dish. Be careful not to over-extract the wine as you could lose the subtly of the flavours.

• Stick to light dishes

As a general rule, dry white wines work best with light dishes, such as chicken, pork, veal, soup, seafood, shellfish and vegetables.

White meats, cream sauces and gravies

When cooking white meats, cream sauces and gravies, use a rich dry white wine. Cooking with wine in a cream sauce or gravy makes it more difficult to balance the acidity or monitor how much of the wine has reduced, an intensely flavoured and thicker wine is a better choice. Try using a Chardonnay, as this widely available wine provides the rich flavours needed to carry these dishes.

Vegetables

Vegetables work best in a light dry white wine. For this, try opting for a Sauvignon Blanc. This classic white wine has fruity and herbal notes that match the freshness of the vegetables. When used in cooking, this wine takes on a lightness and earthy sweetness that truly enhances the vegetables. As one of the easiest wines to cook with, a splash in the pan when deglazing will go a long way.

Risotto

With many varieties of risotto, it can be hard to find a universal wine to match all. As a general rule, a crisp and unoaked variety works well with classic risotto flavours such as mushroom or chicken. Try opting for a Pinot Grigio, as the versatility of the wine allows it to pair with a great deal of flavours. Bringing a round and full-bodied richness, its lemon-citrus flavours will balance the earthiness of the grains.

Seafood and Shellfish

Seafood and white wine is a classic pairing. The flavours of your seafood or shellfish can be greatly enhanced by the addition of a crisp dry white wine. These add a fruity minerality that is perfect for cooking. A good Pinot Noir is always a timeless pairing.  It’s worth looking at how fatty your fish is. A more acidic wine does a great job of cutting through fattier fish, such as salmon, and brightening your palate.

Dry white wines can add a great deal to your dish. Bringing balance, fruitiness and acidity, your food will take on a greater depth of flavour. Through looking at the elements that make up your meal, you’re sure to find a wine ideally suited to your needs.

Pairing Wine with Your Leftover White Meat

While roast dinners are one of Britain’s most popular and delicious dishes, we often find ourselves with a lot of white meat leftover. Whether chicken or turkey, there are plenty of ways to repurpose them. Each tasty incarnation that your leftover can take has a unique flavour profile and matches well to different wines. With a wide range of dishes being made from leftover white meat, Ideal Wine Company is here to guide you through the perfect wine choice for your meal.

Ideal Wine Company is here to guide you through the perfect wine choice for your leftover meat.

Curry, Thai and noodles – aromatic and bright wines work well

Though white meats are not usually bold in taste, currying them, whipping up a roast meat Thai dish or adding to noodles will change their flavour completely. Introducing spices is a great change for leftovers and a lighter wine alternative will match this. Zesty flavours of citrus will brighten up your dish.

How you choose to curry your white meat will affect the wine you choose. Should you opt for a korma style creamy sauce, an aromatic white is sure to match well. Try a Viognier for a citrus boost to cut through the creaminess of the curry. If you decide to take a Southeast Asian approach with your curry, such as a Thai green curry, it is advisable to adapt for a lighter sauce. The frequent use of coconut milk and spice makes these dishes harder to pair. A Riesling or Pinot Noir are always good options to balance out these delicate dishes.

It’s worth remembering that strong fruity rosés can handle spice too, with their light zesty flavour uplifting leftover white meat.

Risottos – look for light and crisp

When adding white meat to a risotto, the dish tends to be richer and more savoury. To work with this, it is best to look for a wine that is similarly richer, while also containing some good acidity. Try pairing your risotto with a light creamy Chardonnay, which won’t overwhelm the subtle flavours of the dish but brings enough acidity.

For a bolder pairing, a Pinot Noir also adds a subtle fruitiness to your risotto. This works particularly well if your dish includes truffles or truffle oil.

Salads – acidity is key

If you’re looking for a healthier alternative, leftover white meat works well in a salad. With salads, the dressing you choose is most likely to affect your wine choice. With most salad dressings being vinegar based, remember the rule ‘acid with acid’. Pairing a wine too low in acidity to a naturally acidic dressing will cause the wine to be drowned out. Opting for a high-acid variety, such as an Albarino, will provide the perfect balance for your salad.

Sandwiches – youthful or robust reds are perfect

A sandwich is a classic form leftover take. When pairing your sandwich with wine, it’s all about the components that accompany the meat. In its simplest form, a youthful red Burgundy or Beaujolais worth well to bring new life to the meat.

By adding pickles or chutneys, you are introducing a new dominant flavour. With this in mind, try looking for a riper and robustly fruity Pinot Noir. Whether your accompaniment has a sweet, spicy or sharp finish, this fruity option provides a balance that will bring your sandwich flavours together. It’s always a good idea to look for juicy flavours when adding chutney or pickles.

Other options – creamy sauces in pies or simply with the meat – opt for a classic white

Whether your creamy sauce is used in a pie or simply on top of cold meat, its best to stick to a classic pairing for this. As white meats are not a bold tasting, the sauce becomes the key element to match. With cream, you can’t go wrong with a subtly oaked Chardonnay or a Chenin Blanc. These two white wines counteract against the richness of the cream to cleanse the palate and bring a lightness to the dish.

When pairing your wine with your white meat leftovers, the golden rule is to concentrate on what you are adding. Meats like chicken and turkey are adaptable meats and will take on the flavours of whatever is added to it. Let your additions dictate what wine you match with your dish.

The Perfect Wine to Serve with Your Christmas Dinner

Christmas dinner is arguably the biggest and most anticipated meal of the year. Whether you serve turkey, beef, ham or something more unusual, there’s a wine to suit every Christmas dinner meat choice perfectly. Here’s what you’ll find on the Ideal Wine table this Christmas.

Turkey – avoid tannins

The Perfect Wine to Serve with Your Christmas Dinner

It wouldn’t be Christmas without a turkey. This traditional favourite is not a powerful meat and has a low fat content. The wine you choose to match it shouldn’t be too overwhelming either. Try to avoid serving anything heavy with tannin as this will clash with your meal. The lack of fat in the dish leaves nothing to soften the tannins, leading to an accentuated and harsh taste in the wine. On a similar note, the saltiness of the turkey will also make the tannin in your wine taste bitter.

A full-bodied white wine or a medium-bodied red, both with low to medium tannins and high acidity, will work well. If you’re opting for a white, try a Chardonnay. This enticing accompaniment pairs well with both your turkey and all the traditional trimmings. Its oaky richness provides notes of both sweet and spice, while its creamy acidity benefits the meat that can sometimes be dry.  Look for wines with a high level of minerality and acidity, to cleanse the palate and cut through the richness of the meal.

If you’d prefer a red wine, look towards the more robust varieties. Options such as Pinot Noirs and Beaujolais Crus are known to pair well with turkey. These medium tannin and medium bodied reds bring a fruity element that complement trimmings like cranberry sauce, while also bringing a sweet freshness to your plate.

Ham – add a dash of sweetness

Hams are a delicious addition to your Christmas meal. Whether you choose to bake, smoke or honey your ham, the salty meat needs a wine that will add a touch of sweetness. Try serving a German Riesling with a touch of residual sugar. Providing plenty of acidity, this palate pleaser provides enough sweetness to counteract the meat’s saltiness, without being overwhelming. Alternatively, look to an Alsatian Riesling if you want less sugar. This will bring more body to your wine and provide a richer palate profile.

If you’re looking for a red wine accompaniment, try looking for a variety lighter in body and overall style. Beaujolais, Pinot Noir and Spain’s Tempranillo grape exhibit subtle tannins and an easier going pairing profile that works well with ham.

Beef – opt for a bold red

Undoubtedly, red wine is the perfect pairing for beef. A large variety of reds work with this meat due to its richness and gamey flavour. A bold Cabernet Sauvignon, a rustic Tempranillo or a Barbaresco are just some of the wines that would be perfect for your Christmas dinner. These varieties are strong enough to mix and mingle with the bold flavours of the red meat, while also bringing out subtle nuances of beef.

Duck – red or white

When it comes to pairing wine with duck, be aware of the special features of the meat. While it is strong like beef, it also has a unique, fatty profile and an intense gaminess. A red is usually the best option if you are roasting, smoking or braising the duck. To pair with this, try using a red wine from Burgundy or Bordeaux.

If you’re serving your duck with a fruit-based sauce, try opting for a white. This means the sauce will not be competing with your wine choice and the wine will cleanse your palate to prevent an overwhelming sweetness. Gewurztraminer, Riesling, and Sauternes wines all work well with fruit-based duck dishes.

Christmas is a time to celebrate and come together. Whether you’re trying something new with your meal or sticking to a classic choice, always choose a wine you’ll enjoy. No matter what meat you choose for Christmas dinner, there’s a wine for your table.

Top Wine Pairings for Your Christmas Desserts

Christmas is a time for indulgence, meaning there’s always room for a dessert. The variety of sweet treats this time of year is endless. This is an Ideal Wine guide to pairing your dessert and wine this festive season!

Here are our top wine pairings for your Christmas desserts.

Shiraz – works well with gingerbread and caramel

Originating in south-eastern France, this dark skinned red grape produces a full-bodied wine. With fruit flavours of blackberry and blueberry and notes of vanilla and allspice, this is usually an oaky choice. The spiciness of this red wine works well with cinnamon, ginger, caramel or nuts, making a versatile choice. Try pairing this wine with a seasonal classic, gingerbread. The versatile notes in the wine will complement and bolster the spice heavy dessert. Alternatively, this wine works well with caramel based offerings, so would work well with any Christmas chocolates you enjoy this season!

Pinot Noir – a perfect pairing with chocolate desserts

When pairing wine and desserts, a commonly accepted rule is ‘the darker the pudding, the darker the grape’. If you’re serving chocolate, it’s a good idea to follow this rule and pair with a dark red wine. Pinot Noir works particularly well with chocolate, as the sweet flavours of red cherries, raspberries and strawberries bring balance. Counteracting the richness of the chocolate, the fruitiness of the wine provides the perfect natural sweetness. If you’re serving a yule log this season, Pinot Noir is a classic go to.

Riesling – ideal for fruity desserts

If you’re looking to serve a lighter and fruity option, a Riesling would be a great match. This wine pairs well with fruit such as pears, apples or peaches. This light white wine is refreshing and crisp, making a welcome break from the heavy fares usually served at Christmas. Try serving this with tarte tatin, as the acidity of the wine will cut through the potentially overwhelming sweetness. A perfect choice for a non-traditional Christmas serving.

Muscat – compliments creamy desserts

Muscat wine naturally has a pronounced sweet and floral flavour. With many varieties to choose from, from a dry bubbly wine to a sweet dessert wine, this grape pairs well with creamy textures. Working particularly well with the flavours of Greek yoghurt, cream cheese or anything cream based, it could easily compliment a cheesecake or yoghurt based pudding. As it works well with creamy offerings, try serving Muscat with a soft cheese board. From brie to camembert, this wine will balance the richness with a soft sweetness that won’t overpower.

What do I pair with Christmas pudding?

When it comes to the showstopper of Christmas desserts, it can be difficult to know what wine to serve. With so many flavours to compliment, look at what elements make up your pudding. Some are much darker and stickier than others, presenting you with two real options for serving. Either embrace the intensity of the dessert and serve something equally dark, such as a Pinot Noir. The fruity flavours are sure to find an equal in the dessert. Alternatively, try something light and fresher for contrast. Look for a Muscat with notes of orange or apricot. This will lift the dessert and counteract the richness of the pudding.

When it comes to desserts, sweet is not the only option. Find a glass that you enjoy and stick to basic rules of serving. Find a wine with complimentary notes to your dessert and bear in mind the darkness of the dessert and grape.

Perfect Wine and Cheese Pairings for the Festive Season

Winter is the perfect time for indulgent and delicious snacks and we can’t think of anything better than pairing luscious wines with tasty cheeses. The festive season provides the perfect opportunity to have a wine and cheese tasting party with friends and family at Christmas. And Ideal Wine Company has some great tips to help you host a fabulous wine and cheese pairing party this winter.

The perfect wine and cheese pairings for the festive season.

Planning ahead is the key to success:

• Choose a variety of cheeses: Your guests are sure to have a wide range of tastes, so you should cater to those. To help you get something for everyone, think of the cheese as categories and choose a selection from each: fresh cheeses, for example, goat’s cheese; soft cheeses, such as brie; hard cheeses, including Beaufort; and blue cheeses, like Bleu d’Auvergne.
• Match your cheeses to your wines, and we’ve got some suggestions for you below.
• Serve your cheese at room temperature – not straight from the fridge. You should take them out of the fridge around half an hour before serving.
• Start your pairing party with lighter cheeses and wines, moving onto the heavier varieties to prevent your palate being overwhelmed. It’s also a good idea to serve neutral-flavoured bread and crackers to let the cheese and wine shine.

4 of the best wine and cheese pairings:

Goat’s Cheese and Sauvignon Blanc

A slightly salty taste, with tangy notes and a rich texture, goat’s cheese is extremely fresh tasting. To pair with this, try a Sauvignon Blanc. The wine’s clean, acidity and fruity taste will provide much-needed balance. Its ability to cut through the richness of the cheese helps to prepare the palate, to avoid the cheese being overpowering.

Brie and Chardonnay

Starting with a clean, fresh milky note, Brie ends with a hazelnut and light mushroom aftertaste. Its creamy texture means that it usually pairs well with wines that have more acidity. Try serving your brie with Chardonnay. With most Chardonnays, you can expect notes of citrus and oak. These light notes help to counterbalance the creaminess of the cheese and provide freshness.

Blue cheese and Cabernet Sauvignon

While each variety of blue cheese has its own flavour profile, you can guarantee that it will have a bold taste. This sharp and salty cheese can be hard to pair with wine, as they need to have a sweetness that can balance out the strong and salty flavours of the cheese. Try serving a Cabernet Sauvignon with your blue cheese, which will compliment your cheese and provide plenty of its own flavour. One of the most universally popular options, this red wine includes flavours of vanilla and currants, with strong tannins. It will provide the perfect accompaniment to your strong cheeses.

Camembert and Côtes du Rhône

Camembert is an earthy, full-flavoured and creamy addition to any cheese board. By pairing it with a Côtes du Rhône, a contrasting flavour profile is created. The wine’s full-bodied and acidic taste pairs well with the creaminess of the cheese, adding depth and providing balance to the richness.

You might also want to add in a few other accompaniments including gourmet olives, peppers, fruit, nuts, chutneys or dips. Fresh fruits go well with cheese but only if flavours balance out – think grapes, figs and berries for milky and creamy cheeses. Apples and pears work well with harder cheeses.