wine pairings

Wine pairings involve choosing wines that complement the flavors and textures of a dish to enhance the overall dining experience. Generally, lighter wines like white or sparkling are suited for delicate foods such as seafood and salads, while richer, fuller-bodied reds match well with hearty dishes like steak or roasted meats. Acidity in wine can cut through fatty foods, balancing flavors, and sweetness can complement spicy or savory dishes. The goal is harmony—where neither the wine nor the food overwhelms the other, creating a pleasing interplay that highlights the best qualities of both.