Originally published in print September 2020.

To many people, wine can seem intimidating and snooty, especially if you’ve ever seen someone talk about the “deep chocolate and tinned sardine notes” they get when they smell the rosé you picked up from the off-license. Apparently there is a purpose for the deafening suck of air you hear and the swishing of the drink when someone is offered the taste at “Le Restaurant Français Pompous” – I don’t intend on going into any kind of detail with regard to these practices. Instead, I’ll be delving into the matter of matching food with wine, and show you how this is possible right here in our capital city. This isn’t the “dos and don’ts” of wine, but rather a helpful and simple guide to getting the best out of your experience.

 

Burgers

There’s no escaping the burger craze around the city. The fully-fledged carnivore and the devout vegan alike can enjoy a satisfying, hearty burger. The standard burger is simply a beef patty, smothered between two buns and maybe some ketchup if that’s your preference. Because the beef plays centre stage, here it would be wise to pair it with a bold and full-bodied red – something like Cabernet Sauvignon or Malbec, both of which are able to stand up to the big flavours of the burger. Cabernet Sauvignon is one of the most widely planted wine grapes in the world. The Cabernet Sauvignon is a reliable and tasty addition to an equally reliable and tasty meal, with simple, fruity flavours laced throughout. The same recommendations work for lamb dishes also. For the veggies and vegans out there, something like Pinot Noir or a full-bodied white, like Chardonnay (though it may be the stereotypical suburban-soccer-mom wine), will work well.

 

Pizza

Pizza, the culinary pride of Italy, is fast becoming Dublin’s too. Crispy bottom and doughy top, punchy tomato sauce and cheesy goodness – a tried and tested recipe for deliciousness. As is the case with the burger, tomato sauce doesn’t need to be complimented with anything complex, so a wide variety of wines work well. One tip is to try and match the food with wine from the same country or region. As a rule of thumb, “if it grows together, it goes together.” That being said, my choice would be an inexpensive Chianti. A medium to full-bodied red with high tannins (think of the end of a strong cup of tea) and acidity. Acidity helps to cut the fat and grease in the food and they balance each other quite well. For any vegetarians, again, white wine typically works better than red – delicate flavours shouldn’t be overwhelmed by powerful wines. A nice Pinot Grigio is a good safe option.

 

Salad

Salad is unique in that there isn’t really a set rule – it can be warm or cold, meaty or vegetarian, hearty or light. That, however, is not to say that you can’t have a nice glass of vino with your leaves and your veggies. Indeed, there are options aplenty. If you are going for a Mediterranean salad, such as a Caprese or Greek Salad, I recommend an acidic and vibrant white like Sauvignon Blanc or the lesser known Albarino. For something with a bit more oomph and savouriness like Chicken Caesar or Salad Niçoise, go for a dry rosé, which pairs well with its lightness and high acidity which will pleasantly cut the saltiness.

Roast Dinner

Roast dinners are one of the best things in the world, providing time to relax with family or friends and enjoy great food. First, the classic roast chicken: due to its versatility, a number of different wines will work. The optimum choices would be a medium to full-bodied white or a light red. A Pinot Noir is a good option if you prefer a red and for the white, a Chardonnay is light enough to let the chicken shine but still provide some body and depth. For roast beef, I would go for a full-bodied red, similar to the burger pairing: something like a Bordeaux blend or Malbec to stand up to the beef’s flavours. Finally, when it comes to roast pork, white wine pairs far better than red. The fattiness of the pork welcomes the acidity of some whites, like Chenin Blanc or Sauvignon Blanc. If you do want to go with a red, be sure it’s a light-bodied red like Pinot Noir. 

 

As you can see, there’s plenty of experimenting that can be done, and there’s no reason why any student couldn’t have a go at trying to match food with wine. Don’t go breaking the bank for some jarringly expensive wine just for the sake of it. There are plenty of places to get great value wines, such as O’Briens, who have an Italian wine sale and a section with wines for under €10.

 

Of course, if you want to treat yourself and find somewhere in town, there are lots of great options for wine and food pairing. Restaurants such as Monty’s of Kathmandu in Temple Bar, which has one of the biggest wine lists in Ireland, or Olesya’s on Exchequer St, an institution with over 100 wines available by the glass, are great options for students.