CELLARING AND FOOD MATCHING

Most of us buy wine to drink now or in the near future, cellaring potential depends on the quality, the vintage and the storage conditions of the wine and screwcaps also help to preserve freshness.

Here are some basic guidelines to help you with cellaring, along with some food matching ideas.

Sauvignon Blanc

wooded Sauvignon Blanc will cellar for up to 3 years
great with fish and seafoods, summer salads and dishes with citrus or garlick sauces

Chardonnay

wooded Chardonnay will cellar for up to 5 years, sometimes longer
goes well with creamy, lemon or garlic sauces, pasta dishes, poultry, fish and seafoods

Riesling

will cellar for up to 5 years, sometimes longer
try with Asian dishes, pasta and poultry dishes and the sweet styles are great with desserts

Pinot Gris

will cellar for up to 4 years
goes well with creamy pasta, spicy pork, poultry, fish and seafood dishes

Gewurztraminer

will cellar for up to 3 years
great with spicy foods such as mild curries and chillies, pork and ham, fish and seafood dishes

Merlot and Cabernet Sauvignon Blends

will cellar for up to 7 years, sometimes longer
goes well with winter casseroles, red meat and game dishes, tomato based sauces and strong cheeses,

Pinot Noir

will cellar for up to 5 years
great with lamb, salmon, turkey duck and game, pork and ham dishes

Syrah

will cellar for up to 5 years
try with pizza, rich red meat dishes such as bolognaise and game dishes

Sparkling wines

will cellar for up to 5 years
great as an aperatif or with salads, cheeses, fish and seafood dishes

Sweet wines

will cellar for up to 4 years
indulgence with your desserts