Forget the old rule "red with meat, white with fish"! It's a myth. True connoisseurs know: the key is the intensity of flavor and texture of the dish. For example, …
Forget the old rule "red with meat, white with fish"! It's a myth. True connoisseurs know: the key is the intensity of flavor and texture of the dish. For example, Cabernet Sauvignon pairs beautifully with fatty salmon.
Pair a succulent 300-gram Argentine ribeye steak with a robust Australian Shiraz or Bordeaux. A light Pinot Noir from Burgundy or Oregon, with its cherry notes, pairs perfectly with a tender Peking duck.
White wine isn't always a perfect match for fish, either. An oak-aged California Chardonnay pairs perfectly with creamy chicken julienne. And fresh goat cheese from the Loire Valley pairs beautifully with a dry Sauvignon Blanc from the same region.
Try Brut Champagne with fried chicken or French fries—a classic invented in France in the 1970s. Or a semi-sweet Mosel Riesling, which perfectly balances the spiciness of Thai cuisine.
Remember: the acidity of the wine should match the fat content of the dish. Sweetness should match sweets, and tartness should match proteins. Experiment! The best choice is the one that brings you pleasure. Discover your perfect flavor pairing.
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