Five simple tips when thiinking about food and the wine to go with it -
- Think Country - the old world especially has been serving food with the local wines for generations. Of course other wines will work, but why struggle to find something else?
- Red Wine with Meat/White Wine with Fish - now this old advice does work; but you don't have to follow it. But the "drink dry before sweet" and "lighter wines before full-bodied ones" are really the ones to follow.
- Light and Light/Hotter and Richer - you should serve lighter wines with lighter and colder dishes (think salads for example) but more weighty and or richer foods with heavier wines (think char-grilled or rich sauces).
- Sweet Dishes need Sweeter Wines - a wine, even one with some sweetness, will taste hollow and sharp if served with a dish that is sweeter than it is. Go for a wine that is sweeter than the dessert.
- Richness needs Acidity - Creamy, buttery and oily dishes need white or red wines of good acidity which will cut through the richness and lighten the dish.
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