How to Pick the Perfect Wine (Without Feeling Overwhelmed)

• Red Wine is made with dark-skinned grapes and fermented with the skins, giving it that deep colour and bold flavour. Think Merlot, Cabernet Sauvignon, or Pinot Noir.

• White Wine comes from green or yellow grapes, often lighter and crisper. Chardonnay and Sauvignon Blanc are popular choices.

• Rosé Wine is what happens when red grape skins are left in contact with the juice for just a short time. Light, fruity, and great for summer.

• Sparkling Wine (like Cava or Prosecco) gets its bubbles through a second fermentation. Ideal for celebrations or just making Tuesday feel fancy.

• Body refers to how heavy the wine feels in your mouth. A light-bodied wine feels like water (hello, Pinot Grigio), while a full-bodied wine is more like cream (hello, Malbec).

• Sweetness ranges from dry (not sweet) to sweet. Most table wines are dry or off-dry.

• Tannins are the naturally occurring compounds in grape skins that give red wine that mouth-drying sensation. Some people love it; others avoid it.

When it comes to wine pairing, it’s all about balance. You want the weight and intensity of your wine to match your food. A rich, hearty dish like steak? It needs a bold, full-bodied red. A delicate seafood dish? A crisp white is your best friend.

You can also complement or contrast:

• Complement: Match similar flavours or textures (e.g., buttery Chardonnay with creamy pasta).

• Contrast: Use opposites to cut through richness (e.g., zesty Sauvignon Blanc with goat cheese).

Red meat calls for a red wine with enough structure to stand up to it. Try:

• Cimarosa Argentinian Malbec – bold, spicy, and smooth.

• Baron Amarillo Rioja Reserva – smooth tannins, a bit of oak, perfect for Ale Marinated Steak.

Chicken is versatile, so your wine depends on your preparation:

• Grilled or roasted: A medium-bodied white like Cimarosa Chardonnay.

• Creamy sauces: Go for a richer white like Chenin Blanc.

• Crispy Chicken & Ham Roll Ups: Pair with a fruity Pinot Noir or dry Rosé.

Light and zesty whites work wonders with fish:

• Cimarosa Sauvignon Blanc – zingy and fresh, great with lemony or herby fish.

• Más y Más Albariño – floral, crisp, and lovely with shellfish

• Mushroom risotto or veggie lasagne: Earthy Pinot Noir.

• Grilled veg or stir fry: Aromatic whites like Riesling or Gewürztraminer.

• Salads with vinaigrette: Sauvignon Blanc holds up well.

• Margherita: A light, fruity red like Italian Chianti.

• Pepperoni: Medium-bodied Shiraz or Zinfandel.

• Veggie-loaded: A bright Rosé or Pinot Grigio.

• Cimarosa Malbec – full-bodied and fruity

• Baron Amarillo Rioja – smooth and spicy

• Cimarosa Cabernet Sauvignon – classic with roast meats

• Cimarosa Sauvignon Blanc – lively and citrusy

• Chardonnay Pays d'Oc – buttery and round

• Albariño Rias Baixas – elegant and perfect with seafood

• Italian Rosato – fresh, light, and fruity

• French Rosé de Provence – bone-dry and refreshing

• Arestel Cava Brut – crisp and dry

• Prosecco Spumante DOC – fruity and fun

• Weeknight dinner: Go for a reliable crowd-pleaser like Sauvignon Blanc or Merlot.

• Dinner party: Try something interesting like Albariño or Tempranillo.

• Special celebration: Bring out the bubbly!

Trying new wines is half the fun. Lidl’s rotating wine specials make it easy to explore without overspending. You might just discover a new favourite.

Not sure what to pick? Ask our friendly staff! They know the range well and can point you toward the perfect bottle (and maybe a good cheese to go with it).