It can be very tricky… it’s pretty much the same thing when you are getting married, you have to find the right partner.

I loved Cinderella when I was a kid, I’m still a big kid. As we say in French “uh uh ummm”, I still love her…Talking about Cinderella, she found the right pair of shoes, same with wines, pairing or matching… a huge spectrum of flavours, and fun.

I think it’s a very subjective topic, everybody possesses a different palate, most important thing it’s what you like. This is a very individual choice. When you are at home and preparing for a dinner party try to work out your wine first, I know sometimes it can be difficult, but eh, you can drink two bottles instead of one just in the trying!

I remember when I used to work in three Michelin stars, the sommelier used to come to the chef and try to find out the marriage of wine to food. I truly believe wine is made to accompany food, when you are trying a wine, think of one dish, or one ingredient, then match your wine palate to this flavour.

Now days, there is wine consumed the world over, so there are wines for all flavour combinations. I’ve been living in Australia for about fifteen years and to my palette Australia is a multicultural food nation, with dishes and flavours from every corner of the planet, therefore a different approach to cooking, expansive, and more creative in exploring the taste of food.

I think it is very easy to get lost but you can find some brilliant matches, I will go through with you some very sexy matches in a few moments. (No, no I’m not a dating agency!)

Try to work with seasonal produce, it’s such a great feeling when you are going to your local eatery, build a good relation with your butcher, fish monger…

I do love the local market; they are great to get fresh produce, vegetables, dairy and meat and great for your budget too! You will save some money, otherwise if you don’t save, you can abuse me!

Wine and food should be simple and fun: cease the moment and enjoy. Especially if you are with your family and friends. Don’t spoil it, drink it…

TIP: On your tongue you’ve got four basic tastes: Bitter (back of your tongue), Sweet at the front, Salty and Acid, right and left of your tongue.

Think about the power of the dish, balance, etc

Let’s begin the fun!!!!

Nightmare Ingredient match:
There are plenty, but at present time I do have a very bad one for you, get a piece of lemon and try wine after, very yuck… It will show you, when you put something in your mouth, your taste will change.

Sexy forever:
Champagne will go well with oysters, but Muscadet 2006 Vieilles Vignes-Pierre de la Grange (Melon) will be my pick, tangy, fresh, as soon as you start drinking you are already on the second bottle…

Tip: Instead of using caviar or salmon roe, I will use Finger Lime, great Aussie native, if you want to learn more, have a look at The Tiliaris blog, I can eat that all day and of course drinking all day, Sunday afternoon with good friends, family, good Jazz in the background.
A big MERCI to the 2 blokes of Hunter, Wassa and Matt for growing that fantastic native Australian product.

Call it heaven, I’m a strong believer of the word talent on anything. Every human being’s got something to give on their own ways. Dan and Sarah-Kate Dineen are a great unique match on that topic. Let me tell you this is Magnificent… Maude Pinot Gris 2006 from New Zealand (Central Otago), gold and green colour, nose of green pears and spice aroma, great palate, very well balanced wine, citrus, pears, just call it a typical Pinot Gris.

Tip: Salt and pepper squid or some asian dishes will go very well. Pinot Gris is a grey variation of Pinot Noir, origin of Pinot Gris from Alsace, France and Pinot Grigio from Italy.

BLACK, FIZZY, SEXY:
Yes, yes, Sparkles and Sparklers, have my word, I’m in love with that stuff, I had an aged Sparkling Rockford black Shiraz, simply poetry in a glass, lots of complexity, with plenty of savoury fruit. Barossa Valley’s the bed of that spiritual beverage, full bodied wine. Very unique to the world, just try it with a Chocolate tart, great moment.

Sweet match, Good for a first date, laugh…
I love the magic of Blue cheese (Roquefort) and sweet wine, complex and very pungent flavours. We had a 2002 Monbazillac cuvee Sophie Grande maison, botrytis affected grape, all hand picked. Cuvee Sophie is a blend of Semillon, Sauvignon Blanc and Muscadelle. Very rich and complex wine, great acidity. I love consuming dessert wine during the day,3 or 4 o’ clock on a sunny day…

Sparkles and Sparklers, you can have look on L’Art du Vin Wine education, or wine to food matching, plenty more to come,

Share the spirit with us!
Stephane Pois