Reverse wine matching – A challenge for your taste buds

It’s almost second nature to take a dish from a menu and pair it with a bottle of great wine, it’s just the way the game goes. But have you ever thought about flipping the script and creating dishes that couple perfectly with the bottles already on your menu?

The key to reverse wine matching is to identify the flavours and textures from your wines. Are they, hefty in tannins, racy with acidity, or earthly sweet?  From there, you can either intensify or soften those flavours with a tasty innovative dish.

Take The FMC, a rich South African white wine, intense with ripe tropical fruits and a supple smokiness. Bidfood’s Food Development Chef, Martin Eshelby, takes these luscious heady flavours to create a jersey royal potato soup with a crispy poached egg, candied bacon, truffle oil, and gruyere. You get the smokiness of the bacon marrying wonderfully with the oak flavour of the wine, and the umami of the truffle oil balancing beautifully with its sweetness.

Embrace the challenge of reverse wine matching! It’s a fun and creative way to bring new flavourful dishes to your menu that will wow your customers. 

For more information, watch the video below.