In my last blog I'd just got to the point of telling you the golden rules of food and champagne matching, so here they are
The golden rules of food and champagne (wine) matching
I always feel that there are 4 golden rules.
3 of them are useful to bear in mind, but like any rules, are there to be broken if you don’t agree with them. However there’s no getting around the first one.
Rule No. 1 – get things the right way round
Many people make the mistake of first deciding what they want to cook and then looking for a wine to match. You should really work the other way round; start with the wine, THEN match the food to the wine. The reason is simply that the wine is a given; it’s made; it’s already in the bottle and you can’t alter it. On the other hand the preparation of the food is entirely in your hands and you can alter it in umpteen ways with different seasoning, different herbs, different sauces and different ways of cooking.
So taste the wine/champagne beforehand, or buy a wine that you are already familiar with, make a few mental, or written, notes about the wine and start from there.















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