MATCHING WINE TO FOOD

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.