You are now reading intro | one | two | three | part four | five | six | seven Last week we talked about buying & storing wine. Hopefully you would have found the tips useful. Today, it’s going to be a relatively breezy ( though fairly contentious ) post as we move to talk about pairing food with wine. You will appreciate that different styles of wine work best when paired with particular foods. When paired correctly, the flavours can bounce off each other and help accentuate the overall profile swirling in your mouth. It’s abit like dunking donuts into coffee, or scones & tea or hot chocolate fudge sauce on vanilla ice cream. When complimenting flavours come together, it can explode. Boom. I’ll state now that it’s difficult for me to recommend specific bottles of wine, instead I’m going to suggest the grape varietal which best fits the food. For more information on grape varietals, read part one here. As usual, an index of what’s covered in this post: Meat Fish Dessert & aperitifs On its own, a good book or a long conversation
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