There is a lot of talk about food and wine matching but very few hard and fast rules, so use this as an opportunity to get creative. If you love cooking (or eating) and experimenting with great taste combinations, then food and wine matching can provide a whole world of creative pleasure. Remember, it should be about finding taste sensations, not following rules.
Think of it like interior decorating - there are lots of different ways to make a room look great and as long as you follow the most basic rules - like not having all the chairs facing the wall - what works best for you is extremely personal.
Ready to explore? Remember...
- Don't be intimidated. Get creative - food and wine matching is an art. We've put in the classic matches if you want to play it super safe, but this is a journey of discovery.
- Match the 'weight'. Heavy, intense dishes need gutsy wines. Subtle creations need subtle partners that don't overpower.
- Match OR contrast flavours Both similarity (eg. Gerwurztraminer and Thai curry) and contrast (eg. salty stilton and sweet port) can work beautifully.
- Acid kills acid. If your dish is very acidic your wine will appear less so and may seem dull. You need fresh, crisp wines to stand up to acidic dishes. Same goes for sweetness in food and wine when you're thinking about desserts.
- If you like it, drink it. If you hate it, don't. In reality there are only a few matches that really don't work (and even then it's up to you to judge).
Whatever the mood, or the food, find the perfect vinous match with Oddbins...