Pairing specific wines with certain foods or dishes is not a random wine buff invention, it is actually based on science. And it can actually improve your experience of a meal. And while the old rule of ‘white for white’ and ‘red for red’ has some truth to it, you should look to break free of this convention. Generally speaking acidic white wines pair well with lighter meats, and heavier reds help to break through fatty foods. In terms of dishes, try to work out what the dominant taste is – salty, acid, sweet or fatty – and pair your wine accordingly.
Start out by trying these general food wine pairings:
At the end of the day you should drink what you like, but the more you experiment with wine/food pairings the more confident you will become.
Mocktail for the month: Rose Berry Bliss
Now that Spring has sprung, why not get in the mood with a glass of alcohol-free bubbly berry bliss?