Halliday - - Basics -

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.

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