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Food & Wine

Food and WineThe two key principles to food and wine are to match their weight and flavour. The idea is to find a balance so that neither of them overpower the other. There are no single wines that must be drunk with certain foods but there are definitely better matches than others and the recommendations below are guidelines not rules. The overriding factor is what you, personally, enjoy.

Rich heavy dishes like game, roast meats and red meat casseroles need a full bodied wine. Powerful reds are often a good choice because of their weight rather than their colour or flavour. Sometime a rich full bodied white can be better for these dishes than a lighter red. If the food is delicate like white meat, fish or salads then a light white is the way to go or a light red wine with low tannins.

When it comes to flavours it’s a similar principle, you want to echo the most dominant flavours in your dish. Take a piece of steak with a pepper sauce, for example, the ideal match would be a big peppery style Shiraz. Similarly you could match a very aromatic curry with an aromatic white like a Gewürztraminer (Paul Cluver), Bukettraube (Cederberg) Riesling, Viognier or a very good (wooded) Chardonnay.

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