M'Hudi Wines: Food Pairings

How to pair wine with food

M'Hudi White Wines	Description
Sauvignon Blanc	Chicken, creamy cheeses, bouillabaisse, grilled fish, asparagus, squid, cajun dishes, grilled sardines. Fish pate, chicken salad. Clam chowder. Avocado, tomato and mango salsa.
Chenin Blanc	Mezze, tuna, chicken, turkey, pork, grilled yellow tail, melon & Parma Ham. Tempura prawns and vegetables.
Rhine Riesling	Onion tart, gravlax, mexican, goatsmilk cheese, rosemary pork roast. Tandori chicken. Roquefort and pear salad, red tentil curry, spicy garlic and pepper calamari.
M'Hudi Red Wines	Description
Shiraz	Venison, rabbit and mustard sauce, beef stroganoff, goose, wild duck, crumbly mature cheese.
Cabernet Sauvignon	Veal, pan-fried beef steaks, venison, grilled lamb chops, garlic prime rib, pepper steak, mushroom risotto, parmesan.
Merlot	Duck, pasta, veal, lamb, tuna, roast game birds. Italian sausage soup. Falafel and cucumber salad. Babotie. Coq au vin. Tomato tart.
Pinotage	Ham, osso bucco, venison, spicy stews, moussaka, cassoulet, roast pork. Lasagne.

Tannin is accentuated by chillies, so avoid wines with stronger tannins like, Cabernet Sauvignon. Thai and Mexican type dishes are better served with a red like unwooded whites or Cap Calssiques.

Oily Foods: choose wines with a firm acidity to counteract the oiliness (eg. Sauvignon Blanc, Brut Natural....) 

Strong ripe cheeses make red wines with tannin taste very chalky. Best to have these with a complex dry white Sauvignon or fabulous with a Noble late Harvest

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