Please choose cuisine from below list to see wine selection for it.
Dishes: Grilled salmon fillet, smoked pork belly, chicken stew, potato gratin, French toast, mushroom galette, quiche (French tart), ratatouille.
Dishes are simple to make, but the results are fantastic and so rewarding. Most of the dishes are thick, rich, and creamy.
When it comes to something simple (but delicious), like French toast, gratin go with a dry medium bodied but well balanced white.
Balanced wine is when alcohol, acidity, tannin, sweetness and fruit concentration are working in harmony.
Dishes: pizza, pasta, lasagna, risotto, carbonara, focaccia (Italian bread), gnocchi, tortelli and ravioli
Remember! Acidic food => acidic wine
Vinegar, lemon juice, and tomatoes can make your wine seem a bit ‘flat’. To make a balance pair the food with dry, acidic, fruity either a red or a white wine!
(Arab, Armenian, Turkish, Iranian, Iraqi, Israeli)
About Cuisine: Based on grains, butter, olive oil, lamb and chicken.
Many spices such as cumin, nutmeg, cardamon, sumac and the legendary spice saffron.
Extremely fragrant high umami food!
Remember!
Spicy food => Smooth Wine
Rich food => Bodied with some tannin wine
(Chinese, Japanese, Korean, Taiwanese, Indian)
About Cuisine: Cuisine based on rice, seafood, duck, pork, and a lot of seasonal ingredients
Remember!
Salty food => Acidic Wine
Spicy food => fruity, low-alcohol
Dishes: paella (colourful rice dish), tortilla Española (Spanish omelette), pisto (Spanish version of ratatouille), tapas (famous Spanish appetizers or snacks), El Arroz Negro (Spanish black risotto), Empanada (baked or fried pastry)
Light, fruity/floral aromas, crisp and citrusy wine (have not been fermented in a barrel). Wine should always compliment the food and not dominate.
(Such as hamburgers, steak, barbecue food, ribs, buffalo wings or hot dogs)
This is generally an easy choice when it comes to wine.
Just make sure the wine does not overpower the food.
The heavier the food, the more bodied and higher in tannins the wine should be.
Dishes: Grilled salmon fillet, smoked pork belly, chicken stew, potato gratin, French toast, mushroom galette, quiche (French tart), ratatouille.
Dishes are simple to make, but the results are fantastic and so rewarding. Most of the dishes are thick, rich, and creamy.
When it comes to something simple (but delicious), like French toast, gratin go with a dry medium bodied but well balanced white.
Balanced wine is when alcohol, acidity, tannin, sweetness and fruit concentration are working in harmony.
Dishes: paella (colourful rice dish), tortilla Española (Spanish omelette), pisto (Spanish version of ratatouille), tapas (famous Spanish appetizers or snacks), El Arroz Negro (Spanish black risotto), Empanada (baked or fried pastry)
Light, fruity/floral aromas, crisp and citrusy wine (have not been fermented in a barrel). Wine should always compliment the food and not dominate.
Dishes: pizza, pasta, lasagna, risotto, carbonara, focaccia (Italian bread), gnocchi, tortelli and ravioli
Remember! Acidic food => acidic wine
Vinegar, lemon juice, and tomatoes can make your wine seem a bit ‘flat’. To make a balance pair the food with dry, acidic, fruity either a red or a white wine!
(Such as hamburgers, steak, barbecue food, ribs, buffalo wings or hot dogs)
This is generally an easy choice when it comes to wine.
Just make sure the wine does not overpower the food.
The heavier the food, the more bodied and higher in tannins the wine should be.
(Arab, Armenian, Turkish, Iranian, Iraqi, Israeli)
About Cuisine: Based on grains, butter, olive oil, lamb and chicken.
Many spices such as cumin, nutmeg, cardamon, sumac and the legendary spice saffron.
Extremely fragrant high umami food!
Remember!
Spicy food => Smooth Wine
Rich food => Bodied with some tannin wine
(Chinese, Japanese, Korean, Taiwanese, Indian)
About Cuisine: Cuisine based on rice, seafood, duck, pork, and a lot of seasonal ingredients
Remember!
Salty food => Acidic Wine
Spicy food => fruity, low-alcohol
