Category Archives: Food and wine pairing

Barbera has been one of the staple table wines of Italy’s Piedmont region almost forever, so it’s been partnered with virtually all of the regions dishes. A grilled vegetable platter is not exactly one of those dishes, but it works … Continue reading →

If we whizz down to the western end of France’s Loire Valley (the eastern end is where Sancerre comes from) we will find the home of Muscadet wines. Muscadet is the perfect oyster wine. It has moderate alcohol levels (by … Continue reading →

As with the goat cheese and Sauvignon Blanc, this pairing arose out of necessity; what else would you drink with Spanish Paella except for the local wine? While there are many versions of Paella, one of the classics includes a … Continue reading →

I’m not much of a fan of most Sauvignon Blanc. Indeed if did a Linnaean classification of wine I might be really be rash and omit it altogether, or classify it as an unworthy sub-species. The whole gooseberry, grass licking, … Continue reading →

aah … Champagne and caviar. One of the finest food and wine pairings imaginable. Champagne and caviar is not simply one of “the” party pairings, it’s also a classic example of a complimentary food pairing. The lightness of texture and … Continue reading →

Tasmania is becoming famous for its fresh Salmon so it’s no surprise that a pairing of Tasmanian Pinot Noir and local Salmon can produce a beautiful meal. The medium weight of both match up well as do the subtle intensities … Continue reading →