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Riedel Singapore /
Posted 1 year ago

๐Ÿ‡ ๐…๐ฎ๐ง ๐ฐ๐š๐ฒ๐ฌ ๐ญ๐จ ๐ ๐ซ๐จ๐ฐ ๐ฒ๐จ๐ฎ๐ซ ๐ฐ๐ข๐ง๐ž ๐ค๐ง๐จ๐ฐ๐ฅ๐ž๐๐ ๐ž ๐š๐ญ ๐ก๐จ๐ฆ๐ž! ๐Ÿ‡ โœจ host a food & wine matching dinner The basics of food and wine matching relies on matching similar characters: spice with spice, acid with acid, earth with earth, salty with salty. Refer to a wineโ€™s tasting notes to see its description, then think of dishes with a comparable description and have a similar intensity. An aromatic Pinot Gris will pair better with a fragrant piece of fish than a salad dotted with sharp goatโ€™s ch eese, just as rich dark chocolate works against a floral Pinot Noir but goes beautifully with a full-bodied Cabernet. A great way to see how foods work with or against wines is to create a multi-course dinner and match each dish with one wine that works well and one that works poorly. You can tell if a pairing is right because you want to enjoy both elements together as much as possible; you canโ€™t decide whether to take another bite or enjoy another sip. In contrast, a bad match will have you eating first and drinking after; this is why food and wine matching is so important for restaurants: a perfect pairing encourages diners to order another glass!

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