The best food and wine pairings for Valentine's Day

If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.

Asparagus

If served on its own with melted butter or a hollandaise sauce a subtle, creamy white burgundy or chardonnay would be the most seductive choice. If dressed with a vinaigrette or in a salad with seafood I’d go for a crisper white like a Sancerre, Pouilly Fumé or other top quality sauvignon blanc.

Camembert

Camembert baked in its box makes a sexy instant fondue but isn’t the easiest of dishes to pair with wine (even trickier than when it’s served cold). Funnily enough a glass of champagne - or similar style sparkling wine - works surprisingly well or go for a dry white like a Chablis.

What to pair with Camembert

Caviar (or, more likely, a caviar imitation)

Dry champagne. (Vodka is arguably better but not as romantic.)

Chocolate (dark)

There are possibilities with wine (sweet reds like Maury or Quady’s seductive Elysium being good choices - see

www.quadywinery.com) but my own preferred option with dark chocolate is a frozen shot of cherry brandy or other fruit-flavoured spirit or liqueur or a small glass of sloe or damson gin. An orange-flavoured liqueur like Grand Marnier also works well.

Chocolate (white)

An ice-cold raspberry-flavoured wine or liqueur like Southbrook Winery's Framboise from Canada. Especially if the dessert includes raspberries.

Duck

Pinot Noir. Look to New Zealand and Chile for the best value

Ice cream (vanilla)

Tricky with wine. A toffee or chocolate-flavoured liqueur is your best bet. Very sweet PX sherry can be wonderful poured over it.

Ice cream (chocolate)

Try a coffee-flavoured liqueur like Toussaint or Kahlua.

Lobster

Good white burgundy (or other chardonnay) or vintage champagne.

Wine with lobster: 5 of the best pairings

Oysters

Champagne or Chablis. Not Guinness on Valentine’s Night, I suggest.

Best matches with oysters

Passion fruit

Can be quite sharp so you need a very sweet wine to balance it. A sweet riesling or late harvest semillon or sauvignon blanc will work well. If it’s mixed with a creamy base as in a passion fruit brulée you could drink a sweet (demi-sec) Champagne or other dessert wine. Or a passion fruit flavoured beer. (Yes, such drinks exist! Try Floris from Belgium.)

Prawns/shrimp

If you’re serving a classic prawn cocktail I suggest a dry or off-dry riesling which would also work with an Asian-style stir-fry or salad. A sparkling rosé - including champagne - would be a suitably kitsch all-pink choice.

The best pairings for prawns or shrimp

Smoked salmon

Champagne on this occasion. But see

other possibilities.

Scallops

Made for top white burgundy or other really good chardonnay. Champagne is also spot on if that’s what you’re drinking.

Top wine pairings with scallops

Steak

The best full-bodied red you can afford. Whatever turns your partner on . . .

My 5 top wine and steak pairing tips

Strawberries

If served plain and unadorned, gently sparkling Moscato d’Asti or Asti is lovely or go for the luscious

Fragola liqueur. If they’re served with cream you could serve a classic sweet wine like Sauternes.

My top pairings with strawberries

Image © 9MOT at shutterstock.com

Wine with lobster: 6 of the best pairings

There’s such an obvious wine match for lobster (great chardonnay) that you might wonder if it was worth considering anything else but there are other interesting alternatives.

Most of them are admittedly similarly weighty whites - white Rhône, oaked white Rioja, white Bordeaux and Viognier but you could if you were feeling adventurous consider a red, especially with a powerful sauce like a thermidor. A full-bodied red burgundy like Volnay should be able to cope.

Despite the fact that lobster has become a lot cheaper in recent years it’s still a luxury ingredient which makes a good excuse to splash out. Here are my top 5 choices:

Premier or grand cru Chablis

The best match with cold lobster with mayo on the evidence of this pairing I enjoyed in Ireland a few years ago with a just-caught fresh lobster from Ballycotton. No reason why you shouldn’t drink such shellfish favourites as Albarino, Sancerre or Pouilly Fumé of course

Meursault, other serious white burgundy or world class chardonnay

The ideal match for grilled lobster. Also works brilliantly with a lobster burger as you can see I discovered here.

Vintage - or good non-vintage - champagne

Great for a splash-out occasion. Particularly good with lobster and chips

Condrieu

A recent discovery as you can see from this Match of the Week. (A rare, glorious and expensive appellation for viognier, if you haven't come across it before.)

Gewurztraminer

One of the best lobster pairings ever was at a restaurant called Everest in Chicago run by an Alsace-born chef called Jean Joho. It was a dish of lobster cooked with ginger and gewurztraminer (the two have a great affinity) and served with the same wine. Ever since I’ve thought gewurz the perfect match for spicy lobster dishes.

Bandol rosé or other top-of-the-range Provençal rosé

An unusual pairing but one I think works with lobster dishes with an intense shellfish sauce like lobster thermidor or even a lobster bisque (though those will go with chardonnay too). Tavel would be another good pairing.

In the unlikely event you have any leftover lobster you may enjoy this recipe for Lobster thermidor baked potatoes from Mark Hix and there’s a ‘cheat’s’ way of jazzing up a cooked lobster here.

Image © Olga Lyubkin - Fotolia.com

The best food to pair with Chardonnay

If you're looking for food pairings for chardonnay, you're in luck! Whatever the style it's a fantastic food wine.

Which makes it all the more remarkable that many people still say they don't like chardonnay.

I always think saying you're bored with chardonnay is a bit like saying you’re bored with chicken. There are so many different styles including some of the world's greatest white wines.

The key to pairing chardonnay is appreciating that it’s not just one wine - it depends where it’s made, whether or not it’s oaked and how mature it is when you drink it. Here are some food pairings to suit different styles:

Top food pairings for four different styles of chardonnay

• Young, unoaked, cool climate chardonnay
  
  
  Such as: The classic and most austere example of this is Chablis but other young white burgundies would fall into this category.
  Good matches:
• They’re perfect with light and delicate food such as raw and lightly cooked shellfish like crab and prawns and steamed or grilled fish. 
• If you want to serve chardonnay with appetizers think fish pâtés, fish, chicken or vegetable terrines.
• This style also goes well with pasta or risotto with spring vegetables and creamy vegetable soups.
• Finer, more intense examples such as Puligny-Montrachet can take on raw fish such as sashimi or delicately spiced fish or salads.
• Chablis is particularly good with oysters.

For more suggestions see this post on pairing food and Chablis

• Fruitier, unoaked or lightly oaked chardonnays
  
  
  Such as: Chardonnays from slightly warmer areas to the above but made in a more contemporary style - smooth, sometimes buttery with melon and peach flavours. Examples would be inexpensive chardonnays from the south of France, Chile, New Zealand and South Africa.
  Good matches:
• Slightly richer dishes than those listed above but ones where a degree of freshness in the wine is still welcome.
• Fish pie and fish cakes (especially salmon fish cakes)
• other simple salmon preparations (simply poached or with a buttery sauce)
• chicken, pork or pasta in a creamy sauce (including in vol-au-vents!)
• chicken, ham or cheese-based salads such as caesar salad or chicken salads that include peach, mango or macadamia nuts
• mild curries with buttery sauces (such as chicken makhani)
  
  
• Buttery, oaked Chardonnay
  
  
  Such as: barrel-fermented, barrel aged or ‘reserve’ chardonnays, particularly top end Australian, New Zealand and Calfornian Chardonnay and top white burgundy, served within 1-3 years of purchase
  Good matches:
• Similar dishes to the above but can take an extra degree of richness. Dishes like eggs benedict for example or even a steak béarnaise.
• Fine rich fish such as turbot, grilled veal chops with mushrooms
•  Late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good)
•  Cheddar cheese, if you're looking for a chardonnay cheese pairing. 
• You can even drink a rich chardonnay with seared foie gras (and indeed many prefer it to Sauternes at the start of a meal)
  
  
• Mature barrel-fermented Chardonnays
  
  
  Such as: Wines that are about 3-8 years old. With age Chardonnay acquires a creamy, sometimes nutty taste and creamy texture that calls for a return to finer, more delicate dishes
  Good matches:
• Umami-rich (savoury) dishes such as grilled, seared or roast shellfish like lobster and scallops
• simply roast chicken such as the poulet de Bresse above
• guinea fowl
• dishes that include wild mushrooms and slow roast tomatoes
• white truffles
• Hazelnut-crusted chicken or fish
• Sea bass with fennel purée

See also

The Best Food Pairings with White Burgundy

What chardonnay doesn't pair well with
* Chinese food (better with German riesling)
* Light fresh cheeses such as goat or sheep cheeses (better with sauvignon blanc or an aged red, respectively)
* Seared salmon or tuna (better with a light red like pinot noir)
* Tomato-based dishes (better with dry Italian whites or Italian reds)
* Thai flavours (better with Alsace pinot gris or New World sauvignon blanc)

Top image © Philip Wise at shutterstock.com

The best food matches with New Zealand Sauvignon Blanc

The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you if you're looking for a food match need big flavours on your plate to stand up to it.

Here are my top suggestions:

Asian-style seafood dishes - oysters, scallops, crab, clams, lobster, prawns - any shellfish with zingy flavours or a citrus or garlic marinade or dressing. (Big fat garlicky prawns - mmmm).

Thai food generally. A Thai green chicken curry or a Thai-style chicken salad is ace.

Grilled fish especially squid* or swordfish.

Dishes with herbs and greens - salmon with dill, for instance, but great with recipes that contain basil, coriander, rocket and especially mint.

Salads with goats cheese and feta, asparagus, avocado or grilled red peppers, fresh tomato salads or salads with fennel, mango or papaya. (A great suggestion from Canadian wine pairing expert Francois Chartier: add a tabbouleh to a salad selection to show off a sauvignon blanc.)

Other good matches (though I personally prefer a less assertive style of sauvignon with them) include smoked salmon, fish and chips and oily fish such as mackerel and sardines.

Dishes that don't work so well are ones with creamy sauces or cooked tomato or, more obviously, meaty dishes with gravy or dark savoury sauces

* Basically if you see big flavoured fusion dishes like these (from Peter Gordon’s Kopapa, which has sadly now closed) reach for a New Zealand Sauvignon Blanc:

Deep-fried sesame Urfa chilli salted squid, sumac aïoli, caramelised peanuts & cucumber

Fregola, chorizo & lemon stuffed squid, avocado puree, white radicchio, caper & mustard slaw, chervil vinaigrette