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Food & Wine
Whether you want to create a harmony or a contrast of flavours, remember: food and wine matching, more often than not, is a matter of personal taste, not an elitist exercise. If you follow the basic guidelines and keep an open mind, a successful match is almost always guaranteed.
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Fish / Shellfish
Salmon: Chardonnay, Chablis Premier Cru,
Champagne
Sushi: German and Australian Riesling, Sauvignon
Blanc
Tuna: Sauvignon Blanc, Australian Riesling
Crab: White Côtes du Rhône, Sauvignon
Blanc, Californian sparkling wine
Oysters: Lightly oaked Chardonnay, Champagne
Lobster: NV Champagne, Vintage Champagne,
Chardonnay, White Burgundy
Miscellaneous
Foie Gras: Barsac, Sauternes, Tokaji Aszu,
New World late-harvest Riesling
Venison: New World Cabernet Sauvignon,
Shiraz
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