Mark Roberts, Director of Sales at Lanchester Wines, talks us through his top three food and wine pairings that you can adopt in your hotel to elevate the guest experience within your hotel’s restaurant.

Gorgonzola – Plan B! OD Riesling

From Plan B! Wines in Western Australia, the OD (off-dry) Riesling represents the winery’s signature style and is a real crowd pleaser. Made with free-run juice from Great Southern vineyards, it has a residual sugar level of 27g/L but the natural acidity of the fruit balances it beautifully – and at a low alcohol level. 

The key to this wine is the play between natural fruit sweetness, natural acidity and the pH. You want the acidity to cut in and give line and length and structure on the palate. Riesling is a lovely drink on its own and it works with so many different food styles, especially spicy Asian or Indian foods. But the true delight comes when drunk with Gorgonzola or good blue cheese, which work superbly with the saltiness. That’s a killer pairing!

Seared Tuna – Seaglass Cabernet Sauvignon

Red wines are usually associated with red meat pairings – and this works perfectly. But, as we approach summer, it’s great to look at pairing with a lighter, seasonal dish. Tuna, particularly when cooked to a medium or medium-rare temperature, has a meatier texture and stronger flavour that can stand up well to the bold characteristics of Cabernet Sauvignon.

When pairing Cabernet Sauvignon with tuna, consider the preparation and seasoning of the dish. Grilled or seared tuna with a flavourful marinade or seasoning, such as black pepper, soy sauce, or herbs, can compliment the wine’s robust profile. The natural oils in the fish can also help soften the tannins in the wine.

Fish and Chips – Champagne Moutard Grand Cuvée Brut

There’s something utterly delightful about pairing a traditional comfort food with such a celebratory wine – and trust us, this really works! 

This can elevate a plate of fish and chips from amazing to ‘out of this world’ thanks to the bubbles and acidity in the Champagne which cuts through the fat in the fish and chips. The pairing is even more perfect with a splash of vinegar on the chips as the acidity compliments the fizz.