Food and wine go hand-in-hand and when paired thoughtfully and correctly, can make for an unforgettable dining experience. Here at the Rainbow Room we pride ourselves on providing fresh seasonal dishes alongside an extensive wine list and want to offer a few quick tips on how to find the perfect pairing:
Vegetables – Both roasted and raw vegetables tend to pair best with dry white wines like Sauvignon Blanc and Pinot Grigio. Try pairing vegetable dishes like our fresh Niagara Greens with a crisp glass of dry white from a local Niagara winery.
Red Meat – Red meat like our AAA Beef Tenderloin dish taste best when enjoyed with a glass of bold red wine like a Cabernet Sauvignon or Syrah, or even a medium red wine like a Zinfandel or Merlot.
Fish – Fish is almost always paired with white wine and with dishes like our Pan Seared Wild Scallops and West Coast Wild Halibut, a nice rich white like Chardonnay or a dry white wine like Pinot Grigio is best for bringing out the flavours.
Dessert – Wine can’t exclusively be enjoyed during the main course when there are so many out there that are perfect for dessert. The Niagara Region is known for producing some of the best ice wine in the world, which pairs perfectly with desserts like our Passionfruit Pavlova.
There is no doubt that a dish can be made more delicious when complemented with the right glass of wine, so why not experiment with different combinations to find a food and wine pairing that perfectly matches your tastes.