White's wine - Killer combosBy Stuart White
August 19, 2009
Red meat; red wine, white meat and fish; white wine. That’s the rule on food and wine matching, isn’t it? Not for the more adventurous – and confident – among us.
Although the before mentioned approach does sit true in many situations, it is vital to not only consider the colour of the wine but also the balance of flavours and textures when combined with what you are about to eat.
Be brave, experiment and don’t be afraid to get it wrong. Before you invite VIP guests round, that is.
When throwing a dinner party it’s worth considering which wine to serve with each course rather than scrambling around your rack, fridge or floor for the nearest bottle to uncork/screw.
You know when you have got it right because it feels right, simple as that. Average food can be lifted considerably when paired with a perfectly matched wine. Good food, however, can also be crushed.
Try these three for starters. The deep red Torres Sangre de Toro 2007 (£6.99 at Sainsbury’s, Morrisons, Waitrose and Thresher) is bold and fruity, and goes well with a range of big food flavours.
The crisp and tropical Douglas Green Chenin Blanc 2008 (£5.25 at Morrisons and Asda) should match up well to creamy dishes or salads, while the smooth and fragrant Boschendal 1685 Chardonnay 2007 stands proud next to a soft cheese course.
Let me know your killer-combos here at email@example.com