Wine And Food

Pairing wine and food is not an exact science; rather it is a balancing act. You want to balance flavours, weight and intensity of a wine with the food you are serving. A delicate dish should be matched with a subtle soft wine, a hearty meal with a big full-bodied wine. Wines therefore can be chosen to compliment your meal. However the overriding decision should be whether or not you like the wine. There is no point in choosing a bone-dry wine to go with your seafood dish if you find such wines too sour. It is better to choose a wine you will enjoy, rather than a wine that is supposed to go with the dish you are preparing.