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Are there basic principals for matching foods with wines?
The most important principal is to try and balance both the wine and food so neither overpowers the other.
What is important to keep in mind when matching wine with food?
Always keep in mind your personal preference when choosing combinations. Choose combinations you find satisfying.
Where can you find suggestions for matching wine and food?
Ask our sommelier for suggestions.
What wines go with specific types of food?
Many foods and wines make wonderful combinations, for example:
| Asparagus |
Sauvignon Blanc |
| Consommé |
Fino Sherry |
| Foie Gras |
Sauternes |
| Oysters |
Champagne, Muscadet |
| Ham and Melon |
Pinot Grigio |
| Lamb, Beef |
Cabernets, Malbec |
| Roast Pork |
Pinot Noir, Tempranillo |
| Sushi |
Riesling, Italian Whites, Sauvignon Blanc |
| Fish with Butter |
Chardonnay |
| Goat's Cheese |
Sauvignon Blanc |
| Roquefort |
Sauternes |
| Stilton, Blue Cheeses |
Port |
| Apple Desserts |
Calvados |
| Chocolate |
Port, Cabernet Sauvignon |
Are there certain foods that are impossible to match with a wine?
There are some foods that are very difficult to match with a wine, for example:
- Artichokes
- Asparagus
- Capers
- Cheese
- Chili
- Chocolate
- Eggs
- Fennel
- Horseradish
- Lemon/Lime
- Olives
- Spinach
- Tomatoes
- Truffles
- Vinaigrette
- Yogurt
Where can I go to learn how to match wine and food?
The Wine List of Summit often holds Food and Wine Matching Events. |
