Food alone is good; wine alone is good; but food and wine together is heaven!

Food and Wine Pairings

The complement to good wine

It's the combination of delicious food with the best wine that make a meal for me. When the food and wine complement, or contrast each other well, the experience is gastronomic heaven.

Wine and Cheese Pairings

Possibly the earliest record of wine and cheese eaten together is written in Homer's Ilead, which described a recipe that combined wine with grated goat's cheese and flour.

A modern version of this dish is the cheese fondue, which is grated cheese and a dry white wine heated together in a pot over a flame at the table. Guests eat this dish by dipping small cubes of bread held on long forks into the hot cheese sauce. The type of cheese best suited would be a full fat, hard cheese such as Gruyère or Emmental. The choice of wine is also important. To balance the richness of the cheese, a dry, fruity, slightly acidic white wine should be chosen. The acidity of the wine will help to counteract the fatty richness of the cheese.

Cheeses vary from the very delicate and mild, through strongly flavoured, to the very pongy, and from soft to hard. Because of this wide range of flavours and textures, the choice of an appropriate wine needs some care. For the mild cheese, a dry white wine is a good companion. Neither flavour of the cheese nor wine will dominate and both flavours should be blended on the palate. For strong harder cheese, a medium bodied Baujolais is a good combination. Very pongy blue cheeses need a powerful wine to balance such as a Bordeaux, Shiraz, or Cabernet Sauvignon.

Party Openings

What better way to be greeted at the opening of any party than to be handed a glass of wine and a plate of hors d'oevres that complement each other.

Here are some delicious combinations that will look attractive and excite the palate:

Wine With Main Courses

Wine With Dessert Courses

In Association with

Valid XHTML 1.0 Transitional