Wine & Food Pairings
Wine and Food pairings is an individual choice. Every person's sense of taste is different. In general, each person should decide for him or herself what combinations of wine and food taste good - don't worry about what anyone else says should work.
Remember - these are only guidelines!! You will figure out quite quickly that your own tongue has its own idea of what goes well with what. Trust your own judgement, and eat and drink what you enjoy!
Typically, you want to drink light-to-dark, just as when you plan a meal you start with delicate tastes and work towards heavier tastes. For this reason, you normally don't serve a red wine with appetizers or opening courses in a meal. Red wines do go very nicely with heavier foods - beef, red pasta, and so on.
A food can exagerate or diminish the flavor of a wine. And wine can dominate even a rich dish. Food and wine should combine to contribute to each other.
A red wine has tannins while there is almost no tannin in white wine. Tannin wines are not suitable for delicate and/or salty dishes as they will kill the subtle flavour of the food. Lobster is a delicate and flavourful dish. Therefore lobster needs a white wine to go with.
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Mezzacorona Trentino Pinot Grigio (Italy) 12.5% abv 75 CL Brand: Though this estate is by no means itty bitty, Mezzacorona only vinifies grapes of its own production just like the tiny … |
£6.99 | |
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Ropiteau Pouilly - Fuisse 2007 (France) 13.5% abv 75 CL Brand: The colour is a sparkling pale gold. The nose is seduced by its aromas of white fruits, notably peach, to which Chloroph… |
£11.99 |