Pairing Wine and Food:
Pairing wine with food has a lot to do with personal preferences but there are a few rules to remember:
Compliment Flavors – match your food to a wine that will compliment its flavor.
Creamy wines such as Chardonnay or Viognier are best matched with cream based sauces (pasta or poultry) or a creamy cheese.
Match acid with acid – If your recipe or food has lemon or citrus a high acid wine works best. Sauvignon Blanc works well with fish. Pinot Grigio, Albarino, Chenin Blanc, Reisling and Chablis are some other choices to consider.
Sweet food, sweet wine – Port and other dark wines are a great match for a rich dessert or chocolate. If your palette is looking for something lighter Moscato is best served with light desserts or custards.
Unsure what wine to pick with your menu choose something from the local region.
