Knowing a few basic principles of wine and food matching will enhance your dining experience and help you discover new wine styles.

There are three basic principles to keep in mind when planning a meal with a wine match.

Firstly, match the intensity of the food with the intensity of the wine.  Match a full-bodied wine such as a Corbans Private Bin Merlot Cabernet Sauvignon with a rich steak meal and the lighter-styled Corbans Private Bin Sauvignon Blanc with a delicate seafood dish.

Match any sweetness in the food with the sweetness in the wine.  For example, try Corbans Homestead Pinot Gris with pork fillet and apple sauce.

Lastly, complement key flavours in the food with the same flavours in wine, such as the ripe citrus flavours in Cottage Block Hawke’s Bay Chardonnay with grilled chicken and a white wine and lemon sauce.

The back label of Corbans’ wines will give you some more hints for matching, as they indicate the wine’s style, flavours and even list appropriate food matches.  If you want more detailed descriptions, you can look up the tasting notes for each wine. These are available for all current vintages in the Our Wines section.

Dining out can be a great opportunity to learn more about wine and food matching.  Restaurants compile wine lists carefully and update them regularly to complement the range of food offered on their menus. Make the most of your waiter's wine knowledge - ask them to suggest the best wine matches for your meal.

If you're happy going it alone, try and take into consideration the meals your fellow diners have chosen and select the best wine based on the guidelines for wine and food matching.  For a big group, you may choose to buy a few different wines or buy wine by the glass to suit the mix of meals.  Buying by the glass also allows you to match a different wine to every course.

Wine and food matching is not an exact science, but by following the three basic principles you are well on track to discovering that perfect match. Enjoy!