Wine pairing

Wine pairing involves selecting wines that complement the flavors and textures of a dish to enhance the overall dining experience. Generally, lighter wines like blancs and rosés suit lighter foods such as seafood and salads, while richer, bolder reds pair well with hearty dishes like red meats and stews. Balancing acidity, tannins, and sweetness helps prevent overpowering the food or the wine. The goal is harmony—where the wine enhances the dish's flavors without overshadowing them, creating a satisfying and well-rounded meal. Proper pairing can elevate both the food and the wine, making the experience more enjoyable.