Food & Wine Matching

Wine has a long history of being served as an essential accompaniment to food, and the careful balancing of flavours should be a compulsory part of any party-planning itinerary.

However, wine and food matching is not for the faint-hearted, and can easily fall short of the expected bar, which is why we’ve curated an expert list of our recommended food and wine pairings. Consider this your reliable road-map to an exceptional, fool-proof, and comprehensive culinary experience.  

CHARDONNAY
Chardonnay white wine is almost as old as history itself, dating back to 1330 in the small village of Chardonnay in the southern portion of France’s burgundy region. This little green grape is almost a rite of passage for all wine makers, old and new, and is famous for its rich, full-bodied flavour. A more Oaked Chardonnay will feature hints of vanilla, butter, and even caramel, while a cooler climate grape will boast citrus tones. For grapes grown in warmer climates, the Chardonnay will result in tropical fruit flavours.  

Chardonnay is a classic white that makes for a spectacular food wine – which is why we have chosen to feature four variations on our Impressive menu. Its decadent and sensual body stands up to a wide variety of dishes, making it the perfect accompaniment to a far-reaching flavour spread. 
A Chardonnay pairs well with:

• Cheese/nuts: mild, semi-soft cheeses with an unoaked Chardonnay, and something a little stronger for an oaky glass, such as Asiago, Stilton, or Havarti. Any toasted nut will work well with a Chardonnay
• Meat: subtly flavoured & simply seasoned Chicken/Turkey breast, and Pork loin
• Seafood: Halibut, Shrimp, Atlantic Salmon, and for an unoaked Chardonnay: Oysters
• Fruits and Veggies: sweet and silky fruit and veg, such as sweet potato, butternut squash, mango, and caramelised apple
• Sauces: anything silky and creamy! Or a toasty pesto will do the trick
• Desserts: creamy and comforting like Crème Brulee and warm Banana Bread

SAUVIGNON BLANC
Sauvignon Blanc, colloquially donned ‘everybody’s favourite wine’, first made its name in the Bordeaux region of France. This green-skinned grape is most famous for its fresh and elegant palate, with flavours ranging from zesty lime to flowery peach, depending on the ripeness of the grape. This approachable, typically-dry white is particularly unique thanks to its often herbaceous undertones such as jalapeño and gooseberry. 

Our menu boasts two radiant Sauvignon Blanc’s, carefully selected for their high quality and outstanding flavour. These whites are exceptionally paired with lighter dishes that are packed full of flavour; the botanic undertones expertly bring out the herbal flavours of a dish.
A Sauvignon Blanc pairs well with: 

• Cheese/nuts: look for softer, more briny/sour cheeses such as Goat’s cheese, Feta, and Crème fraiche. Pine nuts will make for the perfect salad topping
• Meat: white meats are the order of the day, such as chicken, pork, and turkey
• Seafood: fatty white fish tastes delicious with a glass of Sav, or oysters, scallops, shrimp, and sushi
• Fruits and Veggies: freshly sautéed green or mixed veggies are a great Sav pairing, and anything featuring asparagus, green apple, or citrus flavours
• Sauces: fresh and feisty citrus and light cream sauces are best
• Desserts: anything light, tangy, and creamy, such as Sorbet, Meringue Pies and Mangoes
  
  

RIESLING
This white grape originates in the Rhine region in Germany, and produces an aromatic wine that is considered by many to be ‘perfumed’. The character of the Riesling is greatly influenced by its German origins, with a natural acidity and early ripening qualities. 

Riesling is an exceptionally diverse white food wine that is often misunderstood as being ‘too sweet’. However, a true Riesling, such as our Leo Buring Clare Valley edition is in fact minimally sweet with heavenly floral notes and hints of rosemary and nutmeg. Perhaps one of the best things about a high quality Riesling is its exceptional ability to balance out spice, making it the ideal accompaniment to spicy cuisine such as Thai or Indian. 
A Riesling pairs well with: 

• Cheese/nuts: try something a little less stinky, such as a soft cow’s milk cheese, gouda, and dried fruit. Candied walnuts and pecans will go down a treat with a glass of Riesling
• Meat: something a little richer and fattier, such as duck, pork, and smoked sausage
• Seafood: anything from sea bass and trout to shrimp and crab 
• Fruits and Veggies: roasted veggies or veggies with a natural sweetness will do the trick here! Also apricots, chilli peppers, pear, and coconut
• Sauces: spicy and aromatic such as BBQ and a range of chutneys 
• Desserts: don’t shy away from anything rich and comforting like apple pie and caramel sauce

PINOT GRIGIO
This zesty white wine originates in France, where it was first known as Pinot Gris. Famous for its refreshing taste and punchy acidity – with flavours of lemon, lime, green apple, and honeysuckle – this popular white wine is perfect for a warm summer’s day. 

Pinot Grigio found its success some years later in Italy, and is now a household name. Because of its popularity, it sometimes gets a bad wrap due to bad mass produced bottles that sacrifice flavour. This is something you don’t need to worry about with Impressive’s exceptional bottle of Tatachilla Little by Little. This honeyed affair is light-weight, featuring rich notes of pear and red apple; your guests will rediscover their love for a Pinot after one sip of this beauty. 
A Pinot Grigio pairs well with: 

• Cheese/nuts: avoid stronger cheese, such as blue, and instead aim for lighter varieties such as ricotta, mascarpone, and Gruyere. 
• Meat: white meats pair best with a Pinot Grigio, like chicken, turkey breast, and pork
• Seafood: anything a little lighter like sushi, raw fish, sea-bass, snapper, and flounder. A seafood pasta or risotto also pairs exceptionally well
• Fruits and Veggies: fresh greens and fennel sauteed in olive oil and garlic – think anything light and fresh, fresh, fresh!
• Sauces: light, simple sauces such as tomato and basil, or something with an olive-oil base
• Desserts: nothing overly sweet, such as stuffed crepes, or fruit-heavy dishes, and a brown-butter sauce

MOSCATO
Although perhaps the lesser-known and lesser-consumed of the whites, Moscato wine is famous for its sweet peach and orange blossom flavours, and is made from one of the oldest wine grapes in the world. 

Born and bred in Italy’s Northwest region of Piedmont, Moscato’s unique floral aroma lends itself particulalry well to a range of desserts, and is light-bodied and sweet with slight bubbles. This sweet beauty, although traditionally most popular among new wine lovers, is now capturing the hearts of seasoned wine enthusiasts who enjoy a sweet and lighter-styled wine, any time of day. We offer the much-loved and beautiful Blossom-Hill-Moscato.
A Moscato pairs well with: 

• Cheese/nuts: medium to firm cheeses pair well with a Moscato, such as Gruyere, cheddar, and gouda
• Meat: a versatile white wine – think pork tenderloin, chicken, turkey, and duck. Spicy foods are also well-paired with a Moscato
• Seafood: light flaky fish, or shrimp, lobster, and crab
• Fruits and Veggies: crispiness of raw, or almost-raw vegetables works well, such as carrots, celery, bell peppers, and spring onion. Tofu is also an excellent choice
• Sauces: alfredo and cheese sauces, or a garlic and basil pesto
• Desserts: anything creamy and cheesy, such as cheesecake and pavlova. Nut and fruit based desserts also work well, like cherry pie or a caramel cashew torte

SHIRAZ
This highly-sought after red wine originates in the city of Shiraz in Iran. It is now produced locally right here in Australia, and is most famous for its full-bodied character and deep flavour. It often combines tastes of dark cherry and blackcurrant with rich spiced undertones. 

We offer three five-star varieties of Shiraz, including one Shiraz Cabernet, which is a little zestier and sweeter in contrast to your traditional dark and rich flavoured Shiraz. Our food pairings below will focus on the darker Shiraz, which hits the palate in bursts of red, black, and blue. 
A Shiraz pairs well with: 

• Cheese/nuts: rich cheeses such as sharp cheddar, anything blue-veined, and hazelnuts and walnuts pair very well 
• Meat: think rich and spicy – roasted game, pepperoni, braised pork shoulder, lamb leg
• Seafood: ‘fishier’ fish such as grilled tuna and grilled/poached salmon
• Fruits and Veggies: think currants, stewed tomatoes, and rich beets
• Sauces: anything heavy and red such as Bolognese
• Desserts: black forest cake, rhubarb pie, and coffee-based desserts work well

PINOT NOIR
There’s nothing quite like a Pinot. Pinot Noir red wines can be found all around the world, but originally herald from the Burgundy region of France. The complex red grape used to produce this wine is difficult to cultivate, but produces a truly unique combination of flavours and aromas when expertly done so.  

This red wine is lighter in body than other reds, but will stand up to meat dishes and heartier fish thanks to its complexity. It boasts floral flavours such as cherry and rose petals, mixed with earthy tones like mushroom and forest floor, and often features a silky texture. Works well with spicy food.  We offer one of our favourites, the much-loved Pinot Noir called The Grayling.
A Pinot Noir pairs well with: 

• Cheese/nuts: think anything creamy, such as goats cheese, brie, and camembert 
• Meat: top of the list is duck, but chicken, lamb, and sausage will also do well
• Seafood: tuna and salmon – cooked as you please
• Fruits and Veggies: pairs exceptionally well with mushrooms and mushroom-based dishes. Also dried fruits, figs, and strawberries 
• Sauces: creamy mushroom sauces and light medium red sauces
• Desserts: sweet and creamy, like crème brulee and fine white chocolate

MERLOT
In French, Merlot means ‘The Little Blackbird’, which appropriately reflects the dark blue/black colour of the grape, and soft berry flavours of the wine. Merlot was born in the Bordeaux region of France, and although sometimes underrated, is a beauitful aromatic medium-weight wine that pairs excellently with a range of foods.

Merlot is famous for its fruity characteristics, such as plum, chocolate, mulberries, and liquorice. Mix this with notes of spiced and dried leaf and spirited mint, and you have a red wine worth boasting about. We offer the Grant Burge Benchmark Merlot, which heralds from the world-renowned Barossa Valley in South Australia. 
A Merlot pairs well with: 

• Cheese/nuts: full-flavoured medium to hard cheeses, such as parmesan and pecorino-romano, and a mix of chestnuts and walnuts
• Meat: stands up to a range of meats, preferably grilled, like a hearty steak
• Seafood: ‘meatier’ grilled fish such as tuna, or prawns and scallops
• Fruits and Veggies: caramelized onions, tomatoes, grilled zucchini, and plums
• Sauces: think Bolognese and béarnaise sauces
• Desserts: dark chocolate and berries, or a heavenly chocolate fondue

CABERNET SAUVIGNON
Cabernet Sauvignon stands supreme amongst its red wine peers, and is widely recognised as the most popular of the red wine varieties. And it’s no wonder. This King of Reds is complex and intense, often boasting bold fruit flavours with hints of eucalpyt and woody undertones.

This is a rich and opulent red wine with a long standing history in Australia, dating back to the mid 1800s. Our Cabernet Sauvignon heralds from the South Australian Clare Valley region and is a Taylors Estate creation. This vibrant purple beverage is rich in flavour and pairs well with a number of foods, both sweet and savoury.
A Cabernet Sauvignon pairs well with: 

• Cheese/nuts: think strong flavoured cheeses such as gorgonzola and sharp cheddar. Walnuts are the nut of choice here
• Meat: rich and red, such as venison, rib eye, and beef stew
• Seafood: our top pick is grilled ahi tuna, or other similar varieties
• Fruits and Veggies: think black cherries and grilled tomatoes, broccoli and mushroom 
• Sauces: bbq, gravy, and rich tomato sauces 
• Desserts: blackberry or blueberry pie, or fine dark chocolate 

ROSÉ
Similar to the Moscato, Rosé is slowly climbing the ranks to become one of the world’s most popular bottle of bubbles. And although the Provence wine region in France is known for creating the most consistent Rosés, Australia is certainly no amateur. 

This lightly bubbling wine boasts the primary flavours of red fruit, flowers, citrus, and melon, with notes of honey. The Yarra Burn Rosé is one of Impressive’s favourites, famous for its strawberries and cream palette and great depth and complexity. 
A Rosé pairs well with: 

• Cheese/nuts: brie, swiss, blue-veined, and goats
• Meat: white meats such as turkey, chicken and pork, and any lightly spiced or barbequed meat dishes
• Seafood: think shellfish, soft-shell crab, and prawns
• Fruits and Veggies: any light and fresh salad, but particularly a salad Niçoise
• Sauces: anything light and simple, or an oily seafood sauce
• Desserts: all things fruity – think fruity tarts, puddings, or cheesecakes. 

PROSECCO
Prosecco is a sparkling white wine that originates from the Veneto region of north-eastern Italy. This fizzy phenomenon is beloved around the world, and Australia is certainly no exception!

This variety of sparkling wine is often aromatic with fruity flavours, and the perfect balance of subtle sweetness. It’s young at heart and doesn’t benefit from cellaring, and is excellent for drinking throughout a meal. It’s also a notoriously good ‘party wine’ that pairs exceptionally well with finger foods and canapes and anything nibbly, making it perfect for a wide range of corporate office functions. Our Prosecco of choice is Redbank Prosecco heralding from Victoria’s King Valley.
A Prosecco pairs well with: 

• Cheese/nuts: anything goes! Our recommendations are parmesan, mozzarella, gorgonzola, ricotta, and goat’s cheese. Nuts such as cashews, almonds, and hazelnuts will go down a treat
• Meat: smoked salmon, chicken, or turkey
• Seafood: sushi, shrimp, and smoked salmon
• Fruits and Veggies: think creamy avocado, stuffed mushrooms, roasted tomatoes, and artichokes
• Sauces: think anything light and buttery and/or creamy
• Desserts: fruit-based desserts are always a winner, plus crème brulee, lemon tarts, and delicate pastries and cakes