If you've ever had a pairing that felt like actual magic on your palate, it may have inspired an insatiable quest for further stop-in-your-track food and wine moments. The only downside – these scenarios tend to be entirely unpredictable. Though many standbys's exist – port and blue cheese, Chianti and pizza, ice wine and cheesecake – they just don't carry the same caché as something unexpected. 

The good news –  many wine aficionados have happily done the homework for you. All you need to do is have a taste for yourself!

Here are few to try this weekend: 

Leek and miso sausage with 2018 Scout Riesling

This pairing is all about umami. Because the Scout Riesling has been aged on skins, in oak barrel and clay vessel, it presents an unbelievable level of complexity and depth.

The pungent flavours of miso and leek need something that will stand up to it aromatically but texturally as well. 

Mortadella and 2018 Arndorfer Gruner Veltliner

A bit of an odd pairing – but once broken down actually makes a lot of sense. Mortadella – Italian bologna – is extremely fatty with a pleasant, soft, and buttery texture.

Sandwich meats of this type need acid and the Gruner brings it while adding something unexpected – the telltale character of white pepper the grape has become known for, elevating the entire experience. 

Ribeye + french fries with Chateau Boutinot 2017 Cairanne

Cairanne is a relatively unknown "cru" or appellation of the Rhone Valley – having only achieved this status in recent years.

A blend of 6 varieties: grenache, syrah, Mourvedre, carginan, counoise and cinsault, it presents as inky, with plenty of dark fruits, lovely acidity and chewy tannins. What better pairing than with a fatty ribeye and greasy french fries? 

What have been some amazing pairings you've had as of late?