WINE ETIQUETTE PART IV: PAIRING WINE & FOOD

Red? White? Rosé? Sparkling? There are many possibilities! My faves are red and sparkling wine, but sometimes I want to open a white.

Today the blog brings a very practical way to facilitate that time you need to match wine and food.

All you need to know is in the illustration above and, follow your palate!

 

WHITES:

  • If you like tropical fruits, go for a Viognier. It’s strong and intense with notes of mango.

  • If you prefer apples and pears notes, Pinot Grigio is a great option. It’s crisp and fresh.

  • If your business is citrus, go for a Gruner Veltliner. A New Zealand Sauvignon Blancis a good bet!

  • If you like buttered toast, try a California Chardonnay. I love it!

  • If you are a fan of smell of freshly-cut grass, like me, you should go for a white Bourdeaux!

 

REDS:

  • If you are a dark chocolate lover, Malbec is the bet. And is without doubt my fave wine. From Argentina, course.

  • If you always pick out the red candies, you’d like a wine with notes of sweet red fruits. Try a Rioja, which tastes like sour cherries.

  • If bacon is your passion, choose a smoky Pinot Noir or Valpolicella.

  • If you like spicy, go for a Syrah or a Cabernet Sauvignon. 

  • If you’re a steak fan, you’ll love Bandol from Provence, a Pinot Noir or a Beaujolais.

  • If you want a wine to pair with a barbecue or beef ribs, Cabernet Sauvignon, Malbec and Brunello de Montalcino are the best options. Specially for me!

  • If you want to pair with Lamb, wild boar and other lean red meats, try Carménère.