Forget everything you thought you knew about wine etiquette. The days of strictly pairing red with meat and white with fish are over, according to leading sommeliers who are championing some truly unconventional combinations.
The Crispiest Companion
One of the most surprising recommendations comes from wine expert Victoria Sharpless, who passionately advocates for pairing potato crisps with Champagne. "The saltiness and crunch create a magnificent contrast with the bubbles," she explains. "It's a celebration of textures that elevates both the snack and the drink."
Curry Night Revolution
Indian food, particularly spicy curries, has long been considered challenging to pair with wine. However, experts suggest that an off-dry Riesling or Gewürztraminer can work wonders. "The slight sweetness in these wines cools the palate while complementing the complex spices," notes Master of Wine James Atkinson.
Chocolate's Perfect Partner
Dark chocolate finds its soulmate in rich, fortified wines like Port or Banyuls. "The bitterness of high-cocoa chocolate creates a beautiful harmony with the sweetness of these wines," says sommelier Maria Rodriguez. "It's a dessert pairing that feels both indulgent and sophisticated."
British Classics Reimagined
Even traditional British dishes are getting unexpected wine partners. Fish and chips, that national treasure, pairs surprisingly well with a crisp, acidic Vinho Verde from Portugal. "The acidity cuts through the grease beautifully," explains wine consultant David Chen.
Why Break the Rules?
Modern sommeliers argue that personal preference should trump traditional pairing rules. "The best wine pairing is one you enjoy," emphasizes Sharpless. "Don't be afraid to experiment with flavours you love, even if they seem unconventional."
These unexpected combinations are changing how Britons approach wine drinking, making fine wines more accessible and enjoyable with everyday foods. The message is clear: when it comes to wine pairing, trust your palate above all else.
