Wine/Food Matching Rules
Wine and food are a marriage made in heaven. Some simple rules can help make the job easier. Match the character of wine with the character of the dish. A fuller wine with a heavier dish and a lighter wine with a lighter dish! Match the wine to the strongest flavour on the plate even if it’s not the entrée. Wine and food go together because they either share similar flavours, textures and components (sweet, sour, bitter, salt) or are opposite and play off of one another creating a third delicious experience. Salty, fried and oily foods work best with wine with good, crisp acidity. Spicy or exotic dishes tend to mesh better with exotic wines like Gewurztraminer or sweeter, fruity selections such as medium-dry Riesling.