Wine and food when properly matched bring out the best in one another. They can enhance each other’s flavour notes whatever the meal or occasion. A St-Emilion is a perfect partner for beef and few can doubt the combination of a dry Riesling from Alsace with a plate of the regions famous choucroute. Wine should always remain a matter of personal taste, in this section I offer a few basic guide lines should you wish to follow them, the matches are classic ones and are suggested to show how well they work together.
Seafood
Meat & Game
Desserts
Cheese