There’s a lot of rubbish talked about wine and nowhere is there more rubbish than in discussion of the pairing of wine with food. Some have given up the struggle and say drink what you like. Others are still writing ridiculously precise instructions like “serve with butternut risotto”. I’m somewhere in between. You can enjoy most food with most wine; and what you enjoy is conditioned more by custom than by universal truth. But I do discern some principles at work: pair an acid wine with acid food; pair a sweet wine with sweet food; pair a delicate wine with lightly flavoured food; and pair a full-bodied wine with strongly flavoured food. Although, of course, rules are there to be broken. Continue reading Matching Food and Wine →