Wine and Food – Dan Sharp

Wine and food are natural companions. Whilst pairing wines with food is subjective, it’s true that there are certain styles and regions that are more food friendly than others.

At Sixpenny our wine list is chosen with an emphasis on styles that compliment the menu. This means a focus on light, fresh wines with texture and concentration of flavor. We have found that the regions of Alsace, Loire Valley, Burgundy, Piedmont, Wachau and Kamptal work particularly well. In new world wines, varietals such as the Riesling, Chenin Blanc, Semillon, Gamay and Pinot Noir are best with our food.

Obviously the examples above preclude heavier styles of wine. Whilst there are delicious full-bodied wines, the style of the dishes is best suited to more subtle wines. Our Australian producers in particular have been chosen because of their refined approach. Most of the Shiraz and Cabernet blends listed have been crafted with a less is more approach.

The wine list highlights wines we feel provide the best food pairing possibilities. Some are well known, others less so, but all are from small producers who, like us, are concerned with quality over quantity. One of the best ways to enjoy wine is by exploring unfamiliar varietals or regions so don’t be afraid to try something new!