iK Wine Pairing cont... iK WINE PAIRING
Jo’ s Wine Pairing Tips:
FOOD + DRINK
iK Wine Pairing cont... iK WINE PAIRING
It’ s one thing to enjoy a glass of wine, but the art of pairing is another. The right wine has the power to elevate a dish; by enhancing flavours, the meal becomes more than just a routine but a unique, sensory experience. This all begins with an understanding of which wines complement which foods, and this understanding starts by going back to basics.
Luckily, wine pairing comes with some pretty simple dos and don’ ts, but sometimes it is hard to distinguish between subtle differences in flavour and food combinations that can be harder to master. That’ s where the experts come in. In this case, we turn to iK columnist, Jo Ginn from Wine Garden of England.
Jo’ s Wine Pairing Tips:
PAIRING WITH KENT’ S INDEPENDENT ENGLISH WINE AWARD WINNERS 2026
A BRUNCH PAIRING
Balfour Sauvignon Blanc 2024 A fresh flavour with aromatic undertones pairs nicely with fresh lemon squeezed over smoked salmon and avocado.
Brenley Pinot Noir 2023 The low tannins and bright fruity tones harmonise with a salty brunch; anything with meats like ham or sausage.
1. Start at the beginning and think about the four basic tastes: sweet, sour, salty and bitter, along with the fifth taste, umami, which is characterised by a savoury, meaty flavour. All foods that you eat will display one or more of these tastes and it’ s important to choose a wine that complements these tastes, rather than clashes.
2. Sweet food needs sweet wine. If a dessert is sweeter than the wine, the wine will then taste sour and bitter, so pick a wine with equal or similar sugar contents to your dessert.
3. Acidic, sour food needs to be paired with a wine with high acidity. So, foods such as tomatoes or vinaigrettes would need something like a chardonnay or a sauvignon blanc to balance the flavours.
4. On the other hand, salty foods can help to calm acidity and tannins, so you can balance them well with an acidic white like a riesling or a bold, tannic red like a cabernet sauvignon.
5. For the fifth taste, umami-rich foods such as aged cheese, soy sauce and mackerel will make high-tannin wines seem more bitter, so choose lighter, fruitier reds like merlot or full-bodied whites like oaked chardonnay.
“ A good wine pairing will bring out the best in both the wine and the food. My favourite? Fish and chips with English sparkling wine.”
JO GINN, WINE GARDEN OF ENGLAND
A LUNCH PAIRING
Penn Oast Bacchus 2025 Cool and crisp with notes of elderflower and citrus, this pairs with a goat’ s cheese salad, complementing the tangy, creamy nature of the cheese and fresh greens.
Nine Oaks RosOrange 2025 Crisp and acidic, the tannins of the orange wine complement a charcuterie board with cured meats like prosciutto and salami alongside salty cheeses.
A DINNER PAIRING
Brabourne Blanc de Noir 2020 A white wine made with dark grapes with rich fruity flavours, this is perfect for a hearty meal, pairing nicely with roast poultry, grilled fish and pork dishes.
Penn Oast Rose 2025 The crisp, bright fruity flavours complement a lighter dinner; anything from grilled salmon to roasted chicken or a light pasta dish.
A DESSERT PAIRING
The Mount Sparkling Red 2022 The sweeter profile of the wine pairs perfectly with chocolate-covered strawberries, as the fresh berry and sweet chocolate mirror the fruity flavour of the wine.
Brenley Pinot Noir Rose 2022 Bright acidity and fresh fruit notes complement a fruit cheesecake, with the creamy, rich texture balancing the crisp acidity. www. insidekent. co. uk • 109