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There is a certain subtle science to understanding which wines are better suited to certain meals. It comes down to knowing the drop’s flavour intensity, acidity, sweetness and tannin. Once you’ve got those elements figured out you can make an educated assumption as to what types of food and ingredients the wine will work with.

When pairing wine with food you have to fight fire with fire.  Acidic foods with acidic wines – e.g. Sauvignon Blanc and salad with vinaigrette.  If you have a big bold wine then you need a big bold food – e.g. Argentine Malbec with red meat. That’s why pudding wines are sweet – sweet wine, sweet food.

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