Food and wine matching is a personal taste, but certain wine and food brings out their flavours more pronouncedly.


 

1. Choose your wine according to your food

Here is a general guide to help you choose the wine:

Roast beef/Lamb – Red wine, full-bodied (Bordeaux, Zinfandel)

Duck/Pork – Red wine, medium bodied (Pinot Noir, Beaujolais)

Roast chicken – White wine (Chardonnay)

Chicken stew – Red wine (Chianti)

Pasta (Tomato based) – Red wine, high acidity

Fish – White wine (Riesling, Sauvignon Blanc)

Lobster/oyster – Unoaked white (Sparkling wine, Chablis, Champagne)

Dessert/Ethical Foie Gras/Blue Cheese – Sweet wine (Sauternes, sweet riesling, Tokaji)

2. Ask your waitress or Sommelier

Don’t be afraid to ask in the restaurant,¬†they should recommend the best wine to match with your food.

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