Food Pairing
Pairing food with wine can be as complex or as simple as you would like to make it. To assist you in your endeavors, Kumala has compiled a few basic rules to follow when choosing a wine for your meal. We've also prepared a few recipes to help you jump right in.
The general rule of thumb in food and wine pairing is bold foods with strong flavors pair better with bold wines with strong flavors. Alternately, foods with more delicate flavors should be paired with more delicate wines. For example, beef, venison, and lamb tend to pair better with red wines. Poultry and fish generally pair better with white wines.
Kumala Pairing Table
The following table outlines general dishes that are well suited for Kumala's South African wine varietals:
| Wine | Tasting Notes | Food |
|---|---|---|
| Kumala Chardonnay | Upfront citrus aromas and a hint of vanilla. On the palate stone and tropical fruit flavors are well balanced. Crisp acidity is refreshing and enhances the bright lemon and toast flavors that persist on the finish. | White meats, light pastas, pastas in cream sauce, white fish, shellfish, mild cheese |
| Kumala Cabernet Sauvignon | Classic Cabernet aromas of cassis and blackberry abound with an underlying note of spice. Juicy black currant and berry flavors run through the long finish. Tannins are firm and ripe. | Steak, ribs, lamb, hamburgers, or blue cheese |
| Kumala Merlot | Enticing aromas of soft plum are lightly accented with dark chocolate. On the palate, the wine is rich with blackberry, plum and black currant flavors; tannins are smooth and supple. | Steak, ribs, and aged cheeses |
| Kumala Shiraz | Ripe red and black berry fruit aromas are followed by rich fruit flavors with peppery spice and a smokiness on the finish. | Steaks, grilled lamb chops, barbecued ribs, pizza |