A dinner party is all about good food, great company and a relaxed atmosphere. And part of creating a relaxed atmosphere is to have on hand some gorgeous, big flavoured wines, that compliment what your guests are consuming. Trouble is, it can be very easy to match a delicate dish of sea food with a wine that is too robust, and overpowers all the intricate flavours. Or it is just as simple to serve a light, refreshing wine with a dish that is too meaty and requires something with a bit more depth. So how you do match your wines with your food unless you go round tasting them all before you serve them? There are a few rules and tips that you can adhere to that always work when matching wine and food. The old advice to give a red wine with red meats still holds true and to serve a white with seafood, fish and poultry is fine. But if you really want to enhance the flavours of your cooking, take a look at what we suggest, and your dinner parties will be all the better for it!…
…With chicken and pork, you can serve slightly more robust whites or even light reds, depending on what sauces and herbs are accompanying the dishes. With rich sauces I would suggest a crisp white, such as Moncaro Verdicchio del Castelli di Jesi Classico, 2011. A gorgeous white with palate cleansing properties and a crisp finish….
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