Food & Wine Pairing Recipes
- Astringent or bitter foods go well with full-flavoured wines, such as Cabernet Sauvignon
- Crisp wines, such as Pinot Grigio, go well with salty foods
- Fatty cuts of meat work well with bitter wines, as they will tone down the bitterness
- Highly acidic foods pair well with acidic wines
- Serve light-bodied wines with light food and full-bodied wines with heavier foods
- Spicy foods pair well with sweeter wines
- Sweet foods need a dry wine to offset the sweetness
Recipes:
Smoky Chorizo & Chicken Chili
Baked Feta with Tomatoes, Capers & Olives
FEATURING LE21 Macabeo Sauvignon Blanc
Herbed Pulled Pork
FEATURING LE19 Cape Blend
Smoked Salmon Pinwheels
FEATURING LE22 Viognier/Rousanne/Marsanne - Northern Rhone & Savoie, France
Lemon & Rosemary Butter Braised Shrimp
FEATURING LE21 Trebbiano Riesling
