You’re the one that I want

RUDINA ARAPI, HEAD SOMMELIER AT GALVIN AT WINDOWS, SHARES HER TOP TIPS ON MAKING SURE YOUR WINE OFFERING MATCHES YOUR GUESTS’ DISHES OF CHOICE FOLLOWING THE SUCCESS OF THE VENUE’S WINE DINNER EXPERIENCE THAT DEBUTED AT THE END OF JANUARY.

Rudina has expertly crafted wine pairings to compliment the rich and mouth-watering flavours created by Head Chef Marc Hardiman. Rudina’s list includes wines from four different regions in Italy, South Africa and France, which complement the new menu made from a selection of the finest seasonal ingredients.

Pair With The Richness Of The Dish

Understand the characteristics of your wine and how these will elevate the flavours of each dish, considering its ingredients and complexity to ensure that the final outcome is not overpowering. Balance is what you want to look for.

Variety Is Key

Your wine list needs to be appealing to everyone, catering to connoisseurs and new drinkers alike. This way, your guests will have a range to choose from – price included!

DON’T BE AFRAID TO BREAK THE RULES

As you probably already know, there are some basic directions you can follow when pairing wine and food; however, this is not always necessary.

You can have white wine with steak and red wine with dessert – the key is making sure the notes of your wine are complimentary to the dish. For instance, you can pair a fruity, citrus-based red wine with a chocolate dessert.

Think Outside The Box

Classic, beloved wines from Italy and France seem to be the most popular choices to go with a meal, but this doesn’t mean that you can’t branch out. Exploring other varieties, such as wines from New Zealand and South Africa, can be just as effective – and delicious!

UNDERSTAND YOUR GUESTS’ DESIRES

Asking questions and getting to know your guests will help guide you in building your menu, including pairing options. Customers love receiving a personalised experience, which means your input will be well-received, encouraging them to visit time and time again.

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