Helpful hints on buying and storing wine from Morrisons wine expert, Arabella Woodrow.
White wines with white meat and fish; red wines with red meat – is this an unbreakable rule?
Not at all: this rule has its roots in tradition, but there’s no reason why you shouldn’t drink whatever you like best. The reason we tend to put reds with red meat or cheese is that they tend to complement, not overpower these stronger-flavoured foods, whereas fish and chicken, with their more subtle tastes, tend to go better with white wines. Nevertheless, some of the meatier fish, like swordfish and tuna, are actually well-suited to the bolder flavours of the reds, while a crisp citrusy Sauvignon Blanc can go well with milder, creamy cheeses. There are, though, a couple of pairings to avoid: red wine with blue cheese (a sweet white wine or port goes much better) and white wine with chocolate; it just doesn’t work! Most wine and food combinations do work, however, so don’t be afraid to mix and match your favourite wines and dishes and see what you prefer.
What are dessert wines and what should you eat them with?
Dessert wines are quite simply, sweet wines. They are often made from grapes which have been left on the vine longer and, as a result, have developed a richer, sweeter flavour. Dessert wines should be served in small glasses: their appeal is in their very intense, fruity flavour. These wines vary in sweetness and acidity, and go well with lots of things, not just puddings, but also some cheese and paté.
The key when planning wine to go with pudding is to make sure that the wine is at least as sweet as the dessert, otherwise it will seem rather tart and sour. Christmas pudding is, for this reason, notoriously hard to match and often a sweet port or sherry is your best bet. The classic dessert wines, such as Sauternes, are the perfect companion for fruit-based puddings as they offset the acidity of the fruit perfectly, but it is also great with blue cheese.
What’s the best temperature for serving wines?
The rule of thumb is white and rosé chilled, and this also applies to dessert wines. Red wines are traditionally always served at room temperature, providing this isn’t much more than 20°C. Reds can benefit from breathing too, so always open a red wine a little while before you plan to drink it, and preferably decant it into a carafe or decanter to aerate it. This will allow its aroma and flavours to open up fully.
What’s the golden rule for storing wine?
Wine should always be stored out of direct sunlight, at the lowest stable temperature possible (between 10-13°C is ideal), with reasonably high humidity. It mustn’t be stored anywhere where it will be exposed to vibration (so don’t keep it next to the washing machine!) or together with anything strong-smelling, as this can affect the taste of the wine. It helps to keep the bottles lying on their sides, so the cork doesn’t dry out and let air in.
I’ve heard that some wines mature with age – how do I know which to keep and which to drink?
We’ve all heard the stories of those amazing vintage wines kept in dusty cellars while their taste and value increase year by year. The reality is that only a small percentage of wines benefit from being kept for many years. Most are made to be enjoyed now. Certain Spanish and Italian wines, and also fortified wines such as ports and Madeira, are matured for a long time in the cask and are bottled when they are practically ready to drink. Other wines need no maturing at all. Our aim is to offer wines that are ready to drink so that you can enjoy them straight away, although some can be kept as well. You’ll find a trained wine expert in every Morrisons store, so ask them for advice on which specific wines in our range can improve with age – or anything else you’d like to know about wine for that matter.