The Art of Wine Pairing

written by Jeannette Musembi 8th October 2012

When it comes to food and wine pairings, there are those who ”carelessly” match any dish with any libation and those who painstakingly try to balance the flavors of the food with the perfect wine. No matter where you land on the spectrum, there are some dishes that remain challenging (potluck, anyone?), so having knowledge of ways to properly pair wine with your food can truly intensify the enjoyment of eating. It doesn’t get much better than sea bass with Sauvignon Blanc, duck breast with Burgundy and a juicy steak with a classic Cabernet Sauvignon, so here are some pairing tips that we got from the Dalla Cia wine pairing session at Sankara Hotel that promise to make your next dish sing:

Sauvignon Blanc– A generous well rounded wine with a long lingering aftertaste brimming with gooseberries and asparagus












Pairing 1

Cured Salmon Citrus of lemon/orange/grapefruit Liquorice pearls Stinging nettle oil


Cabernet Sauvignon/Merlot/Petit Verdot

An opulent, well-structured and full-bodied red blend with complex and generous, chocolate-berry flavours, generous mouth feel and enduring aftertaste.




Pairing 2

Ostrich and Lobster Brochette Broccoli/saffron puree Red wine jelly








Hints of chocolate and plum aromas. This is a medium bodied wine that has low levels of tannin and hints of green olive flavours. Although still young, this grape has matured very nicely. An easy drinking wine.







Pairing 3

Declination of Chocolate and Raspberry

Marinated fresh raspberry in Merlot

Vanilla espuma

Chocolate macaroon and raspberry cremeux

Cheese cake raspberry speculos crumble and merlot wine reduction

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