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A guide to matching food with wine

Aug 24th, 2009 Jayne Pearce

As much as it is good to experiment with different combinations of food and wine, it would not be a particularly good marriage of flavours and textures if, say, an acidic Sauvignon Blanc was served with a rich chocolate pudding. There is no single choice of wine for a dish but some are definitely a better match than others. As a result, there are a few ground rules to consider that go beyond “white with white meat and red with red meat” before you head for your nearest wine shop.