Ideas for Pairings

What I’ve found when you want to pair wine with food is that it’s best to either completely compare or completely contrast. 

Sometimes we’ll pick a wine we want to drink and make a food that goes with it, other times we’ll figure out which wine goes with the food.

The tannic profile of Cabernet Sauvignon contrasts beautifully with the fat in a great steak.

The acidity of Sangiovese compares perfectly with the acidity of a tomato-based sauce.

When you’re pairing chicken, pair with the sauce, not the meat.


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