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“Start with the main components of the dish and then match them to a grape variety that will enhance it.”

“Food and wine pairing shouldn’t be a stressful experience, but it can take a little trial and error at the start! It’s all about balance and enhancing the qualities of both the food and the wine. A full-bodied, tannic wine can seem bitter when drunk alone. When paired with a perfectly cooked steak, the tannins soften and the fruit flavour of the wine is allowed to come through. Similarly, if a wine high in acid is paired with spicy food, this can make the spice seem hotter and less palatable. But, if you pair an aromatic wine with hot dishes, the spices soften and improve the flavour. However, fried food needs a wine with higher acid – fish and chips pairs exceptionally well with an English sparkling wine, such as our Silver Reign made at the Silverhand Estate in Kent.”

^{Henry Boyes, Sales Director, MDCV UK}

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What wines do your guests want?

Wine sales in pubs, restaurants and bars continue to grow despite the cost of living crisis. However, 34% of drinkers said in CGA’s 2023 Wine Insights Report that the crisis would impact how they buy wine. So to maximise profits it’s important to stock wines that match customers’ buying habits. Group Managing Director for F!S Group, Kelly Dowson, says: “The appeal of discovering new wines is a significant driver for consumers drinking out of home. There’s a
growing interest in lesser-known British grape varieties as consumers explore beyond mainstream options. Stocking wine varieties from local producers can set your bar apart.” Having local wines also appeals to customers’ eco-conscious side, Kelly explains. “Sustainability is a lifestyle choice for many,” she says. “Wines produced with organic, biodynamic and sustainable methods are growing significantly in popularity.  “These tend to come with unique stories that can be leveraged to create a more intriguing wine list.”

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What wines should you be offering?

Although 48% of wine drinkers are aged over 55,* the average is falling. For younger customers, stock low or no alcohol and rosé varieties, says Kelly. She explains: “Demand for low and no alcohol shows no sign of slowing as customers continue to be more mindful of their health. These wines generally have a poor quality and taste reputation, so there is definitely room for something great in this area! “That’s where rosé, popular in summer when lighter, refreshing choices are favoured, is perfect. Stocking a wide range of styles from different regions helps capture a broader audience.”  Kelly also suggests offering unusual alternatives; “Orange wine hasn’t taken off as I expected but I think it is one to watch.”

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Match making matters

Meat
Red meats need a rich red wine such as a Barolo or Malbec or a full-bodied, oaked white wine. White meat almost always matches with Chardonnay or Pinot Noir.

Vegetarian
Rich, hearty dishes need a full-bodied white Viognier or fruity Cabernet Sauvignon. Delicate plates will partner well with a crisp Sauvignon Blanc or rosé.

Spicy
Here you need sweetness, fruit and aromatics. Thai food works with a Gewürztraminer or Torrontes. Indian dishes suit a very fruity red such a New Zealand Pinot Noir.

Sweet
Avoid high-acid wines and opt for a touch of sweetness such as Moscato d’Asti, a sweeter style of Riesling, demi-sec Champagne or sparkling wine.