Matching food with wine

Whatever the time you have available or you budget is, whatever the place or the event, there are always a multitude of ways of pairing a wine with a dish. The rules behind pairing are simple and easy to remember but just as easy to bend successfully.

• A simple wine goes well with a simple dish and inversely, a subtle and complex wine is well-suited to refined dishes.

• Serving order through a meal. You should generally serve the wine from the lightest to the heaviest, from white to red, from dry to sweet and from the youngest to the oldest...

• The choice of wine should be made not only according to the main element / ingredient in the dish, but above all by the way it was cooked and the sauce that goes with it.

• The combined aromas and flavours of the wine and the dish must complement one another without the one ever overpowering the other, meaning that they shouldn’t clash or cancel each other out with their strength.

• A harmonious alliance will only be reached is good products are used.

• Finally, forget all the above! Yes, the result should be harmonious, that said, what you’re looking for is to please yourself and your guests: innovate, test, experiment, talk and... decide.

Why not try some typical Beaujolais cuisine with these recipes?