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Food and Wine To understand the personality of a wine, the wine needs to be experienced alone and in the company of food. It is interesting to discover how the wine changes with different company and to learn which company highlights the aspects of the wine that you most enjoy. All of the recipes below come with wine recommendations. We encourage you to do more than accept them. We want you to experience the wine alone, then with the food. We also want you to venture from our recommendations and discover food and wine pairing for yourselves. Try orchestrating some unconvential pairings and taste what happens. A few basic tips... 1. Wine that is high in alcohol will make hot foods taste hotter. If you serve high alcohol wines with foods that carry some sweetness, however, the sweetness will quell the alcoholic heat of the wine and, therefore, soften the experience of the wine. The sweetness may simply be in the form of a sweet sauce in an otherwise savoury dish. 2. Wine that is high in tannin (that astringent feeling you experience on your gums and the insides of your cheeks which you get mainly from red wines) sometimes tastes coarse, espcially in its youth. If you taste tannic wine with salty food, the wine will become softer - less coarse. 3. White wines can often be very acidic. This may be an aspect of white wine that you enjoy and find refreshing. If you want to downplay the tartness of a wine, however, it is best to serve such a wine with highly acidic food, like a fresh summer tomato salad or a dish with lots of fresh citrus - especially lemon or lime. The acidity in the food will downplay the acidity in the wine and this will connect the wine to the food quite nicely. |