IN THE KITCHEN

The common guide, white with fish, red with meat is somewhat restrictive. Wine and food should balance each other with harmonious relationships between the wines and food and the wines themselves.
Highly flavoursome food goes best with a simple wine, plain flavoured foods are enhanced by a sophisticated wine. Many factors can influence the menu, time of day, location, formality or casualness of the meal.

A GUIDE FOR SERVING WINE

•Good before great

•Young before old

•Dry before sweet

•Light before full bodied

•White before red