Acid and salt: Think riesling with oysters – a classic.
Fat and acid: Try hot chips with Champagne. Seriously.
Protein and tannin: Match your meat to the right pitch of tannin – where weight meets weight.
Fat and tannin: Not just power – delicate oils (fat) of pink fish suit soft tannins of light red wines.
Sweet and heat: Just a touch of residual sugar in wine can muffle the burn of chilli.
Savoury and umami: Look to fried chicken – high in fat and salt – paired with skin-contact whites.