Back in the 18th Century, food and wine regions were very localised and both were developed to complement each other as transport between different regions was very difficult. For instance, Burgundy wines, which were  mainly Pinot Noirs, evolved to be enjoyed with the food of Burgundy. This made the consumption of both easy for the people of the region and the food and wine makers didn’t need to worry about transportation as their produce was happily consumed by locals. So, Burgundy wines pair well with food from Burgundy and Bordeaux wines, such as cabernet sauvignon, pair well with meat or strong blue or cheddar cheese.

However there have been some common pairings created in more recent times which are in fact more of a mismatch. The highly popular red wine and cheese combination is very often consumed with a deep red wine, but the tannins in these wines can actually very often clash with some moulds in blue cheeses or with some soft cheeses. 

So instead, a lighter more medium bodied red such as a pinot noir or indeed even a fuller white wine such as a viognier or riesling will provide a much more satisfactory pairing with cheese.

If you are joining us at Asador for a smoky barbecued steak or some game then we’d highly recommend one of our bigger Portuguese reds from Alentejo or Duoro valley to really compliment your meal. The freshness of Albarinho and Gruner Veltliner pair very nicely with chargrilled fish, if you prefer to opt for something a bit lighter. Or if you try our specially selected Wicklow Venison at Christmas time, we would highly recommend a full bodied Cabernet Sauvignon or Shiraz to accompany your meal.