“Drinking good wine with good food in good company is one of life’s most civilised pleasures,” said British wine critic Michael Broadbent.

Certainly can’t argue with that, Mr Broadbent. From the ancient Romans crushing grapes underfoot to today’s multi-billion-dollar industry, good wine has been intrinsic to a life well lived since time immemorial.

And while you can’t always hop on a plane to visit a revered wine destination, your tastebuds needn’t miss out.

So prepare the communal table, gather some good friends and turn your gaze (and your nose) to these stunning wine and food pairings from around the world. Daring on the palate and striking a perfect harmony, they are much more than the sum of their parts. 

Lamb  

A succulent feast of lamb cooked in herbs pairs beautifully with shiraz varietals. Australian shiraz is typically rich, dark and intense with more sweetness and fruit than European styles. Sip a glass of Jacob’s Creek Double Barrel Shiraz and finish with some local cheddar or blue cheese for the perfect Antipodean feast.

Shellfish

Got a hankering for spaghetti vongole? Or perhaps some freshly shucked oysters? The light subtle flavours of fruits de la mer are a stunning match for a riesling, a light and approachable wine displaying flowery, almost perfumed aromas as well as high acidity.

Roast pork

While red meat is typically associated with red wine, chardonnay and roast pork make a surprisingly delicious coupling. Take a cue from the French and try it with a creamy sauce with mushrooms or mustard sauce. 

Middle Eastern

Creamy, smoky baba ganoush, lemon-sharp tabouleh with fresh herbs, a fattoush or bread salad dusted with tangy sumac; Middle Eastern cuisine presents a smorgasbord of mouth-watering flavours. To balance out the rich aromas, reach for a crisp, dry rose or pinot noir.

Japanese

The Land of the Rising Sun offers a broad range of cuisine, all with clean flavours and clarity of expression (and of course beautiful presentation). Wine selection requires equal attention to detail. Tempura is best paired with a crisp sauvignon blanc, while chicken yakitori is an excellent match for pinot noir, and sashimi goes hand in hand with a riesling or sparkling.

Thai

With its chaotic blend of sour, sweet, salty and spicy, as well as the bitter and aromatic flavours, Thai cuisine is all about harmony. So choosing a complementary drop is of utmost importance. Reach for a Jacob’s Creek Barossa Signature Riesling – its tropical fruit flavours, acidity and sweetness cut through the spice, making it an ideal match.

Camembert and Brie

A big misconception is that cheese always pairs better with red wine. But the experts are pretty unanimous on this one: white wine is the winner. Especially with soft cheeses like creamy camembert or brie, which sing on the palate with a drop of chardonnay. Champagne, prosecco or sparkling will also pair nicely.

 Mexican

Today, Mexican food is every bit as nuanced and complex as the great cuisines as Europe. So next time you grab a taco or a quesadilla, side-step the beer in favour of a white wine. Something fresh, crisp and acidic will work well, such as a sauvignon blanc, pinot grigio or a dry riesling.

French

France is a large country with a host of different culinary influences, but for these purposes let’s stick with Burgundy. This glittering stretch of Grand cru wines and Michelin-starred restaurants is home to escargot, mustard, and a range of savory meat dishes, such as boeuf bourguignon – dishes best paired with a light pinot noir.

 This article was produced in partnership with Jacobs Creek Wines.