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.