February’s 10 Perfect Food and Wine Pairings

Starting from February, each month we’ll be posting our top food and wine pairings from Pocket Sommelier. Some of them will be plays on the classics, mixed in with some more unusual food and wine pairings too.

Choosing the right wine to pair with your meal can be a world of jargon, with millions of wines to choose from. Hopefully, with a bit of luck, with our suggestions you’ll come away with a bit more knowledge than when you started. All of these pairings can be found within the Pocket Sommelier app, just tell it (or take a picture!) what you’re having and let it take care of the rest.

Steak & Cabernet Sauvignon

Coming in first is the classic pairing of steak and cabernet sauvignon. This is a classic for a reason, the rich, fatty flavours of the steak needs something with bold tannins to punch through the steak. Cabernet sauvignon does just that, renowned for its bold tannins which helps to enhance the complex texture, this is a wine that you can always fall back on.

Spicy Thai Curry & Riesling

Curry has always had a special place in my heart and growing up with two older brothers who always had either a pint of Kingfisher or Cobra, and parents who preferred red wine over white wine, it wasn’t until I had money of my own that I started pairing curry with off-dry Riesling from Germany or Alsace. The off-dry flavour and higher acidity of Riesling balanced the heat and spice of Thai curry whilst complementing and often enhancing the fragrant flavours.

Oysters & Champagne

A pairing as old as time itself. Oysters and champagne have been paired together for as long as the two have existed! But why do they work so well together? The crisp acidity and gentle sparkle of champagne helps to cleanse the palate, amplifying the briny freshness of oysters. For the best champagne styles, try either brut or extra brut.

Roast Chicken & Chardonnay

This is wine pairing that I consistently fall back on whenever we’re cooking a classic roast chicken for cosy Sunday lunch during the long and dark British winter months. The creamy, buttery notes of an oaked chardonnay pairs wonderfully well with the crispy skin and juicy texture of a roast chicken. What are the best regions for oaked chardonnay? A Californian wine, especially something like Long Barn from producer Fior di Sole based within Napa valley (incredible value for money), Burgundy, or Australia.

Sushi & Sauvignon Blanc

Sushi is packed full of umami flavours coming from the miso, seaweed and soy sauce, and therefore needs something with zesty and citrusy notes to highlight these delicate flavours. A sauvignon blanc from New Zealand or Australia paired with white fish, tuna, or salmon sashimi would work wonders.

Dark Chocolate & Port

A personal favourite and somewhat of a guilty pleasure. This wine pairing reminds me of winter and especially Christmas when the Port is well and truly flowing. Why does it work so well? The rich, sweet intensity of Port complements the bitterness of dark chocolate, creating a luxuriously well-balanced combination. Pick either a Ruby or Tawny Port for this one.

Mushroom Risotto & Pinot Noir

It’s been quite a journey for me and the humble mushroom. Ever since I went on a camping trip with my family many years ago, my older brother told me, a 5 year-old, that by eating a mushroom you’d turn into Superman, and surprise surprise I didn’t. I was heartbroken, hence, I’ve always had a problem with mushrooms. Call it young naivety or aggressively holding a grudge, either way I’m slowly starting to like them and what better way to enjoy them than to pair it with a delicious wine such as a pinot noir. Why does it work? The earthy, umami flavours of mushrooms mirror the complex, red fruit and forest floor notes of pinot noir. Best regions? Look for Oregon, Burgundy or New Zealand.

BBQ Ribs & Zinfandel (Primitivo)

Similar to steak and cabernet sauvignon, this wine pairing works because of the jammy fruit flavours and spicy notes found in a zinfandel stand up very well to the smokey, tangy barbecue sauce, making for a bold pairing. A particular favourite style is the Old Vine Zinfandel from California but you can also look for punchy Italian primitivos.

Cheese & Sparkling Wine

What wine pairing list could be complete with a traditional cheese board pairing and this time we have a classic pairing with sparkling wine. This could be champagne, cava, or for a best value wine look for cremant, especially from Limoux (which is supposedly where the traditional method of making sparkling wine originates from, but that’s a story for another time). Why does it work? The high acidity and bubbles in sparkling wine cuts through the the richness of cheese, refreshing the palate with every sip. For cheeses, my go tos are brie, camembert, aged gouda and blue cheese.

Lobster & Viognier

To be totally honest, I’ve never had lobster but if I did I’d certainly turn to Viognier due to the floral and ever so slightly oily texture of the wine, which would help to enhance the subtle sweetness and buttery flavours of lobster.

Those are our top wine pairings for February! I had a lot of fun putting this list together, trying the wine pairings where I could, and researching what went well together and why. Be sure to check back in March for the next instalment of our top wine pairings for the month.

All of these pairings and more can be found in the Pocket Sommelier app now available to download on the Apple App Store!