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If you’re a foodie, you know the importance of pairing great wine with good food.  Great wine can really enhance the flavors of a dish and vice versa. For decades chiefs and sommeliers have devoted their craft to mastering the best combination types as possible. While it is a subjective craft, rather than a scientific one, foodies and wine lovers continuously choose to stick to some of the most iconic food and wine pairings to improve their culinary experience. In no particular order, we review some of the most intriguing yet delicious combinations.

1) French Champagne and Southern Fired Chicken

Yes, believe it or not French Champagne and Southern fried chicken is a very popular combination. This paring originated from the Southern region of the United State of America. Dry sparkling white wines are excellent palate cleansers and Champagne in particular works well at refreshing the palate after greasy fried chicken. This high-low combination is trendy, fun and it’s increasing popularity is slowly gaining a reputation.

2) Australian Shiraz with BBQ Meat

Barbeque

Barbeque

The iconic Australian Shiraz is typically full-bodied in style with spice, pepper, with blue fruit flavors. This variety in an inexpensive quaffer style goes well with marinated BBQ beef, lamb, or pork. Alternately, grilling your meats works just as well. Next time you’re hosting your next BBQ, order a case of McLaren Vale or Barossa Valley Shiraz and impress your guests with your culinary suitor skills.

3) Coonawarra Cabernet Sauvignon with Ribeye Steak

Steak with Shiraz

Steak with Shiraz

This pairing is probably the most heart, classical combination under the sun – a delicious ribeye steak with a Coonawarra Cabernet Sauvignon. The supple tannins of this medium-to-full style wine, with a combination of earthy tones and spicy characters, this wine truly compliments the juicy, beefy flavor of a ribeye steak. This is a pairing fit for royalty!

4) Botrytis with Blue Cheese

Botrytis, otherwise known as ‘Noble Rot’ is an expressive, rich, and complex dessert wine. It’s sweetness levels ranges from caramel to ginger, and it’s usually consumed after a hearty meal. This is a powerful wine can be thicker in consistency compared to regular wines. Blue cheese is probably the only worthy pairing for this wine and together the combination make for intense yet flavorsome team.

5) Sauvignon Blanc with Seafood

Wine and food

Wine and food

A dry white like Sauvignon Blanc can work swimmingly with seafood. The acidity of the Sauvignon Blanc can cut though salty fish dishes and enhance flavors. Some complimentary wines which work well with seafood are Riesling and Chardonnay. Popular regions in Australia for Sauvignon Blanc are Adelaide Hills and Tasmania. The Marlborough region of New Zealand are famous for producing stellar Sauvignon Blancs.