Harmony and Balance:
One should keep in mind the simple idea of harmony between the food to be eaten and the wines to be served. Our philosophy of matching food and wine is one of creating a partnership of flavors between the two. One can be more “playful” with ingredients when matching young wines with food, but, in general, the more complex the wine the simpler the dish.
Some General Rules:
– White before red, young before old, lesser before great, dry before sweet are general common sense rules.
– Wine does not go well with brothy soups. Two liquids do not complement one another.
– Low acidity in vinaigrette or salad dressing is essential if wine accompanies the dish.