Wine and food have complemented each other for thousands of years. Wine comes into its own at the dinner table thanks to its moderate alcohol, refreshing acidity, and sheer range of flavours. It is worth knowing some successful pairings of food and wine that have stood the test of time.
With Ethnic Dishes
Riesling, Gewürztraminer, Pinot Gris, or Sauvignon Blanc.
With mild dishes an inexpensive Chardonnay. With medium-hot dishes, a soft, fruity red such as Merlot. With really hot and spicy dishes, avoid wine and choose lager, water, or lassi instead.
A “rice wine“ such as saké is traditional.
Japanese (teriyaki sauces)
Fruity red such as Merlot.
Inexpensive Sauvignon Blanc.
Off-dry white such as Riesling or Gewürztraminer.