Food-wine pairing can be sophisticated. Hence, we have outlined some of the most conventional recipes for your reference. Yet, you are always encouraged to experiment different combinations and may be surprised by your own recipe! Don’t forget to share with us by then!
Seafood
Seafood is a big category – the texture, taste and aroma all play a vital role in the pairing.
Steak
Steak is the ideal foil for a decent red. The degree of doneness matches with a varying level of tannin.
Pasta
Pasta is a gateway to deliver accompanying sauce and ingredients.
Spicy
Spicy is one of the most interesting categories to pair. Meanwhile, a wrong pair can be devastating.
Chicken
Chicken usually pairs with whites. Good news – you can pair with reds and be amazed as well!
Pork
Pork is a meat with many guises that can pair well with a range of reds and whites.