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Matching wine with food is never easy as it really depends on individual taste, but here are some are of the rules used by the experts.
Normally it is sensible to start with a light, young, well-chilled wine and progress to more mature, more full-bodied finer wines served closer to room temperature.
Have a sip of water or some bread in between wines to cleanse your palate.
Most meals begin with dry whites, then reds, then sweet whites, except in the case when the starter being fois gras which pair very well with sweet whites.
As a general rule dry whites go well with seafood while reds with meat and game.
Some dishes/food will not go well with almost any wine, so don't serve any.
Sometimes you'll find that picking a simple local wine to match local dishes might beat some expensive imports. |
