12 food and wine pairings to try this autumn
Struggling to find a vino that complements your menu? Or simply looking to try something new? Wine expert Tom Gilbey suggests some fresh bottles to elevate a selection of much-loved dishes. Here’s to finding your perfect food and wine match!
Best with chocolate pud
I’m a sucker for a fizzy red, and this Jacob’s Creek Sparkling Shiraz is lively and fresh, and has a playful lift. Its subtle spice and chocolatey richness keep it from being too sweet, though. Lightly decadent and a little bit unexpected, this is perfect for showing off to friends who think fizz is only for white wine.
Best with fish and chips
Elevate supermarket fish and chips by making your own tartare with fresh herbs, grated hard-boiled egg, capers, cornichons and mayo. Tie it all together with a glass of Champteloup Muscadet Sèvre Et Maine. It’s dry and crisp, with green apple, and simply springs to life with this traditional British dish.
Best with pizza
Construct your own with a ready-made sourdough base from the freezer aisle, but be sure to hit the Italian section of the vino aisle after, of course. I’ll go south and across to Sicily with the organic Nero d’Avola from Terre di Faiano, which is soft and velvety, with layers of creamy black fruit that screams pizza from the rooftops.
Best with egg-based brunches
I fully champion starting the day with fizz. The Jansz Premium Cuvée from Tasmania is made in the traditional Champagne method but has an extra dollop of Tasi tastiness. It’s all citrus fresh with creamy, biscuity notes, too, which sing so well with eggs, whether you’re enjoying creamy pillows of scrambled or shakshuka.
Best with Sri Lankan curries
Coconut, chilli, curry leaves and coriander anchor the aromatic cuisine typical of Sri Lanka. Nothing pairs with those flavours better than a zippy Riesling, especially this Private Bin by Villa Maria. It has an almost flirtatious balance of aromatic intensity, mouthwatering acidity and just the right touch of fruit sweetness.
Best with spicy Mexican
Whether you’re having quesadillas or tacos, add liberal amounts of cheese and mashed avocado with zesty lime, and wash them down with Araldica Barbera D’Asti Superiore, an energy bomb from Piedmont in Northern Italy. It’s bursting with blueberry and black cherry fruit; I serve it slightly cool.
Best with gourmet sarnies
How about a Spanish serrano ham toastie with buttery Manchego cheese? Or fresh ciabatta generously filled with pistachio pesto and smooth mortadella? Either way, nothing pairs better with a posh sandwich than a moreish rosé. My go-to is the Coté Mas Rosorange from Southern France, which has a dash of orange wine in the mix, too.
Best with braised beef
Beef cheeks with cheesy polenta and gremolata – the ultimate Italian comfort food – is made all the better with a Barbera Appassimento from Piemonte, Northern Italy. Expect ripe cherries, dark plums and a hint of baking spice. If you usually reach for a Merlot or Cabernet, this offers all the richness, but a sneaky zing that keeps every sip lively.
Best with shellfish
There’s an adage that ‘what grows together goes together’, so I’m heading to the coast with an Albariño de Fefiñanes. It’s an elegant, clean and slightly salty Spanish wine that’s the perfect partner for anything from oysters to grilled prawns. The refreshing mineral edge makes every sip feel like a sea breeze.
Best with Middle Eastern mezze
Take halloumi kebabs to the next level with a glaze of sweet-spicy hot honey. Load up a platter with flatbreads, hummus and smoky baba ganoush, and rip the blister off the Atma Xinomavro from Greece. Xinomavro is often referred to as Greece’s answer to Nebbiolo, but it’s often much richer, juicier and more generous.
Tom Gilbey, also known as The Wine Guy, is a wine expert and author. Follow him on Instagram at @tomgilbeywine
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