Wine and food pairings are a matter of personal preference, so there are no hard-and-fast rules. However, certain wines tend to pair well with certain types of food. For example, chardonnay is a versatile white wine that can be paired with a wide variety of dishes. Because of its relatively neutral flavor profile, chardonnay pairs well with both light and hearty dishes. It is also a good choice for those who are new to wine-and-food pairings, as it is relatively forgiving and easy to work with. When choosing a Chardonnay to pair with food, it is important to consider the weight and texture of the wine. Lighter-bodied chardonnays pair well with lighter dishes such as salads and seafood, while heavier-bodied chardonnays can stand up to heartier fare such as chicken or beef. In general, it is best to match the weight of the wine with the weight of the dish. However, there are no hard-and-fast rules, so experimentation is encouraged.
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"Hi l am Wim, sommelier, and wine enthusiast just like you! My fellow sommeliers understand the importance of serving wine at the correct temperature. They know that if wine is too warm, it will lose its flavors and complexities, and if wine is served too cold, it will numb your taste buds. A few world renown sommeliers and myself will explain this further, and share some interesting (taste) case studies."