WINE WITH FOOD: Balance is the key: food and wine need to complement, never over power, each other. Where possible, team regional food with its local wines. Allow personal preference to be your main guide.
DRESSED SALADS: If there is lemon or vinegar in the dressing, wine should be acidic to balance it. Light, dry whites are more acidic than reds, suit salads with: SAUVUGNON BLANC is an excellent choice.
FISH DISHES: The sauce fish is cooked in or served with makes all the difference: creamy s…
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Posted on August 22, 2009 at 2:00pm —