Food and Wine Matching

Some Key Principles of Food & Wine Matching :
Contrast
- salty food with sweet wine (eg Rocquefort with Muscat)
- rich/oily food with sweet wine (eg foie gras with Sauternes)
- salty food with sharp wine (eg ham, oysters, olives with Fino Sherry, Loire Sauvignon, dry Riesling, Chablis etc)
- rich/oily food with sharp wine (eg Chinese with Loire Sauvignon, Confit de Canard with Loire reds)
Match
- sweet food with sweet wine (eg Tarte Tatin with Riesling Spatlese or Vouvray Moelleux - wine should be sweeter than food)
- foods with acidity with sharp wine (eg tomato-dishes with Barbera wines, vinaigrettes with Loire sauvignon etc)
- wines from cooler climates have higher acidity.
More Food & Wine Matching content coming soon!





