Unexpected food and wine pairings work when the wine balances or complements a dish's richness, acidity, spice, and texture. Try King Valley Prosecco with pear and goat's cheese, Pinot Grigio with poached salmon, Rosato with lamb kebab, or Sangiovese with grilled Portuguese salted cod.

Food & Wine Pairing: Think Beyond the Classics

Wine and food pairing doesn't have to follow a rulebook.

Traditional combinations are a great place to start, but some of the most exciting matches happen when you look beyond the obvious. A fresh white with seafood makes sense. But a savoury Rosato with lamb kebab? Absolutely.

At The Flying Winemaker, we believe modern wine is about being curious, having fun and finding combinations that make both the food and wine more enjoyable.

Here are four pairings that prove you don't always have to play it safe.

King Valley Prosecco, NV

Food pairing: Pear and goat's cheese salad

This Prosecco brings together aromas of white flowers, pear, white peach and a touch of lemon zest. A hint of residual sugar balances its refreshing acidity, while orchard-fruit flavours and a lingering mineral finish keep the wine bright and lively.

It's a natural match for a pear and goat's cheese salad.

The wine's pear and orchard-fruit character complements the sweet, crunchy fruit, while its soft mousse works beautifully with the creamy sharpness of the goat's cheese.

The result? A playful combination of fruit, acidity, creaminess and texture.

Sometimes, simple really is delicious.

King Valley Pinot Grigio, 2017

Food pairing: Poached salmon with lemon and dill cream

This Pinot Grigio showcases the freshness of the King Valley, with aromas and flavours of white peach, pear and crushed almond. Gentle grape handling and low-temperature fermentation help preserve its aromatic character, while a waxy texture is balanced by a firm citrus acidity.

And that's exactly why it works with salmon.

The richness of the fish and creamy lemon-and-dill sauce call for a wine with enough freshness to keep the palate lively. Its citrus acidity helps cut through the richness, while the fruit, mineral and almond characters complement the salmon and sauce.

Rich food + refreshing acidity = a seriously satisfying pairing.

King Valley Rosato, 2016

Food pairing: Lamb kebab

Rosé with lamb? Don't panic. We're not breaking any laws.

This Rosato is made from 100% Barbera, with a savoury character, ripe red-fruit profile and plenty of length. Its structure makes it an especially interesting partner for richer, more heavily flavoured dishes.

Enter the lamb kebab.

Juicy, spiced lamb, a squeeze of lemon or lime and refreshing yoghurt bring several layers of flavour to the plate. The savoury character of the Rosato cuts through the richness of the lamb, while its ripe red-fruit flavours complement the spice, citrus and creamy yoghurt.

It's an unexpected pairing — and that's exactly the point.

King Valley Sangiovese, 2015

Food pairing: Grilled Portuguese salted cod with buttered potatoes and greens

The King Valley provides a climate where grapes can reach ripeness while retaining their aromatic character. After fermentation, this Sangiovese was aged in French oak for 12 months, helping develop supple tannins and added complexity.

True to its Italian heritage, the wine has a strong acidity profile alongside flavours of red plum, sour cherry, baked cloves, vanilla and black tea.

Now pair that with grilled Portuguese salted cod.

The smoky char and ocean salinity of the cod create an intriguing contrast with the wine's ripe red-fruit and savoury characters. Add buttery potatoes and crisp greens, and you've got plenty of texture and richness for the wine to work with.

The oak influence echoes the flavours from the grill, while the wine's velvety tannins and lively acidity work beautifully with the flaky cod and starchy potatoes.

And there's another little bonus: the wine's fruit character can help bring out the natural sweetness of the cod.

A bold red with grilled fish? That's the kind of pairing worth trying.

Think Beyond the Traditional Pairing

These four combinations show why food and wine pairing doesn't have to be predictable.

The secret isn't simply matching red wine with meat or white wine with seafood. Think about acidity, texture, richness, spice, sweetness and flavour intensity.

Ask what the dish needs from the wine.

Does it need freshness? Fruit? Structure? Contrast? Something to cut through richness?

Once you start thinking that way, the possibilities become much more interesting.

For The Flying Winemaker, that's where modern wine gets exciting: taking familiar wines, unexpected dishes and finding the point where they simply click.

Good pairing doesn't need to be complicated. It just needs to taste damn good.

FAQ

What wine pairs with pear and goat's cheese?

King Valley Prosecco pairs well with pear and goat's cheese because its orchard-fruit flavours complement the pear, while its refreshing acidity and soft mousse balance the creamy, sharp character of the cheese.

What wine pairs with poached salmon?

King Valley Pinot Grigio is a strong match for poached salmon, particularly with lemon and dill cream. Its citrus acidity helps balance the richness of the fish and creamy sauce.

Can Rosé pair with lamb?

Absolutely. King Valley Rosato can pair beautifully with lamb, particularly spiced lamb dishes such as kebabs. Its savoury character, acidity and ripe red-fruit flavours complement the meat, spice, citrus and yoghurt.

Can Sangiovese pair with fish?

Yes. King Valley Sangiovese can work particularly well with grilled or strongly flavoured fish. Its acidity, tannins and savoury red-fruit profile can complement grilled salted cod, especially when served with rich potatoes.

What should you consider when pairing wine with food?

Consider the dish's richness, acidity, spice, sweetness, texture and intensity, then choose a wine that either complements or contrasts those characteristics.