Margaret River in Western Australia houses some of the best meals and bottles of wine in Australia, and it is advisable to know which food goes with which wine for the best dining experience.
A well-known rule of thumb when it comes to food and wine pairings is to have desserts and red meat with red wine and vegetables and seafood with white wine. Why is this so?
The Science Behind Food and Wine Combinations
The science suggests that white wine is more acidic than red wine. Just like how you add a squeeze of lemon to a nice piece of grilled fish, the white wine serves the same purpose and provides light-intensity meals with a little tang. More importantly, white wine reduces the 'fishiness' of seafood.
Food and wine combinations also follow the rules of congruent and complementary pairing. White wine follows the complementary rule where it should create balance or amplify the shared flavours of the food it’s paired with. Red wine, on the other hand, is congruent to its food pair, meaning it balances by contrasting flavours with the meal.
The Best Seafood-Wine Pairings at The Berry Farm
The Berry Farm is home to the best wineries in Margaret River that produces some of the best sparkling and white wines perfect for seafood dishes. Come to the Cottage Cafe and check our blackboard on the ground floor for our surprise Fish of the Day and pair it with a glass of our Sauvignon Blanc Semillon -- a smooth and fruity blend that has a dry finish on the palate -- or our crisp Sparkling Pear Wine that has a clean, refreshing finish.
If you want to learn more about our food and wine selection, call +61 89 757 5054.