PAIRING WINE WITH FOOD
Did you know that the taste of wine differs when accompanied by different dishes?
How does one find the perfect combination of wine and food for a pleasant dinner? Here are some wine-buying tips from the Heritage Wine Club on how to match wines with different types of dishes.
Premium rib-eye can pair with wines that have very good structure (such as Margaux, Saint-Julien, Pauillac).
Braised or stewed beef can pair with oaked Bordeaux wines (such as Chateauneuf de Pape).
Tendered and soft-grilled veal goes well with softer red wines with less-tannin (such as Loire Valley, Burgundy).
Cream sauce-based veal rib-eye can match with fruity white wines with a bit of oaky characters to enhance a smoother and full-bodied palate.