Wine-Food Pairing

Posted by Michael Hutton on

It is said that wine-food matching is a hard thing to get right - a subtle mix of chemistry and magic.  When it works just right it is truely sublime, making both the dish and the wine shine greater than they did on their own.  Some are easy and natural pairs- a crisp and zesty Sauvignon Blanc with a good piece of white fish, an earthy pinot with grilled portobello mushrooms.  Others defy natural logic- who would have thought that a strong sweet wine like Port would go with stinky savoury blue cheese?  

We're going to give it a bash in a regular blog session, contributing both our successes and failures.  I'm going to try some classic mixes and some more out of left field. If you have a style of dish or type of wine you'd like us to experiment with drop me a line!  

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