Food and wine matching is a personal taste, but certain wine and food brings out their flavours more pronouncedly.


1. Choose your wine according to your food

Here is a general guide to help you choose the wine:

Roast beef/Lamb – Red wine, full-bodied (Bordeaux, Zinfandel)

Duck/Pork – Red wine, medium bodied (Pinot Noir, Beaujolais)

Roast chicken – White wine (Chardonnay)

Chicken stew – Red wine (Chianti)

Pasta (Tomato based) – Red wine, high acidity

Fish – White wine (Riesling, Sauvignon Blanc)

Lobster/oyster – Unoaked white (Sparkling wine, Chablis, Champagne)

Dessert/Ethical Foie Gras/Blue Cheese – Sweet wine (Sauternes, sweet riesling, Tokaji)

2. Ask your waitress or Sommelier

Don’t be afraid to ask in the restaurant, they should recommend the best wine to match with your food.