MATCH­ING WINE TO FOOD

Food & Drink - - SPECIAL OCASSION -

This is a per­sonal mat­ter, to be sure. Some peo­ple couldn’t care less, but most un­der­stand that a har­mo­nious match en­hances both the food and the wine served with it. Many of the old rules have lost their au­thor­ity but some truths still hold good.

Be­fore con­sid­er­ing aro­mat­ics and flavours, think about the weight of the food you’re serv­ing.

Rich, heavy dishes gen­er­ally fare best with full-bod­ied wines; lighter dishes like lighter wines.

Sharp acid­ity in the dish calls for a wine with sound acid­ity of its own.

Sweet foods need a wine that’s a lit­tle sweeter, or the wine will taste thin.

Con­sider the pro­gres­sion of dishes and drinks dur­ing the en­tire evening. Where do you start and where do you want it to end. It can be tough to go from a big wine to a del­i­cate wine.

Are you go­ing to match ev­ery course with a dif­fer­ent wine? Or even a cou­ple of dif­fer­ent wines? You will need plenty of clean glasses.

For sound match­ing sug­ges­tions take ad­van­tage of the ad­vice your LCBO prod­uct con­sul­tants can of­fer.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.