Matching The Flavours
- Salty foods can be had with bold, tannic wines like Barolo or Chianti
- Acidic food can balance out or cancel the acid in the wine, so one needs to ensure the wine is slightly more acidic than the food.
- In the case of spicy foods, avoid tannic or oaky red wines, and lean towards a sweeter, rich and off-dry wine.
- Creamy, buttery or oily foods complement well with equally rich and buttery wine, surprisingly. Deep-fried foods like fried chicken, fish and chips can be had with sharper, cutting wines to counteract the oiliness
- Umami cuisine (a rage in the UK) is best had with red wine which is not ‘brashly structured’.
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