Category: Food and Wine Pairing

No It does not get much better than sea bass with Sauvignon Blanc, duck breast with Burgundy and a juicy steak with a classic Cabernet Sauvignon, so here are some pairing tips that promise to make your next dish sing. Sourced from: http://www.winemag.com/2014/11/12/mastering-the-art-of-wine-and-food-pairings/

It is no secret that having a perfect pairing of your favorite meal with the best-suited wine choice can take your meal into a whole new dimension.

Instead, choose a wine that is a touch lighter and less sweet than the dessert—for instance, an effervescent Moscato d'Asti with roasted pears. Sourced from: http://www.foodandwine.com/articles/seven-rules-for-perfect-pairing

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The matching of food There are no hard and fast rules, but just remember it is easiest to think of wine as a sauce and match the strength of flavors and weight of the dish with the wine. Sourced from: http://www.bbr.com/wine-knowledge/food-and-wine

It is important to note that pairing food and wine is dependent on individual taste and perception.

I use the alcohol + fat category often for dessert pairing, but I’d like to see it more in dining as we learn to eat slower and enjoy longer. Sourced from: http://winefolly.com/tutorial/food-and-wine-pairing/

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