Given that most wine is loosely described as fruity, it might seem irrelevant to talk about which one works especially well with fruit. But think about it for a moment: for a start, no two fruits are the same, so a wine that tastes appley or citrussy (riesling, say) is a very different beast from one that tastes of plums (malbec or merlot, for example).
There’s also the difference between savoury and sweet. A savoury dish such as burrata with peaches will obviously call for a different wine than a peach cobbler or tart. And when you’re choosing a wine for sweet dishes, it’s more about handling the level of sweetness than mimicking the fruit flavour. In fact, you might even want a contrast – with spaghetti al limone, for instance, a light red such as valpolicella, frappato or the freisa d’Asti in today’s pick would work better than a lemony wine such as a sauvignon blanc. Lemon tart, meanwhile, is more about dealing with its exquisite sharpness, so a super-sweet ice wine will usually do the trick there.
