Matching food and wine

Wine affects the flavour of food and vice versa. When the fundamental characteristics of the wine and food are in harmony, the flavours of both should sing out. Fortunately it is easy to avoid disastrous pairing.

Do not ever drink wine along with :

a. Sweet food : the wine will taste unpleasantly thin and acidic.

b. Artichokes, chilies, oysters, kippers, mackerel, salsa, vinegars, salted peanuts and chocolates

c. Eggs

Below is the perfect match of Red wine & food.

1. Juicy & Fruity reds ( chilean merlot )

Suitable for : Roast or grilled red meats, barbeques, roast or fried chicken.

2. Silky, strawberrysh reds ( pinot noir )

Suitable for : Read meat in rich sauce, chicken in red wine sauce

3. Intense, black curranty reds ( cabernet sauvignon )

Suitable for : Roast or grilled lamb, duck & goose, roast turkey.

4. Spicy, warm hearted reds ( Aussie Shiraz)

Suitable for : Peppered steak, sausages, indian food.

5. Low Tanin, mouth watering sweet sour reds ( Italian reds)

Suitable for : Pizza, Pasta, Italian foods with red meats

You can try this match of White wine :

1. Bone dry, neutral whites ( Muscadet and verdicchio)

Suitable for : plainly cooked fish, grilled chicken breasts, spaghetti carbonara

2. Green, tangy ( New zealand sauvignon blanc)

Suitable for : anything in tomato sauce, pizza, indian food

3. Intense, nutty ( white burgundy)

Suitable for : anything creamy with buttery sauce, plain grilled white fish, grilled or roast chicken and turkey

4. Ripe, toasty ( Aussie Chardonnay)

Suitable for grilled salmon, tuna

5. Aromatic ( Gewurztraminer )

Suitable for Thai and chinese food, smoked fish.