WINE PAPAIRING

Wine pairing is process of selecting a wine that complements the flavors and textures of a particular dish. The goal is to create a harmonious balance between the wine and food, so that each enhances the other's flavors. Some general guidelines for wine pairing include matching the weight and texture of the wine with the dish, as well as considering the flavors and aromas of both the wine and the food. For example, a full-bodied red wine such as a Cabernet Sauvignon pairs well with a rich, hearty dish like a steak, while a crisp, acidic white wine like a Sauvignon Blanc complements a lighter dish like fish or a salad.

Pairing wine with food is all about finding one of the four basic tastes and one more Umami I like to add, sweet, salty, sour, bitter. in a dish and finding a wine that fits with it.

Either by having similar qualities or by contrasting them properly - but how do you get started?

Here are some handy pairing ideas to set you on the right path.

RED WINE

??Pinot Noir -red meats, duck, chicken, salmon, glazed ham, mushroom risotto, strong cheese , Nepalese Snacks

??Merlot - beef, duck, lamb, strong cheese, Nepalese curries

??Shiraz - beef, duck, BBQ Ribs, lamb, strong hard cheese especially cheddar

ROSé

??White Zinfandel - appetisers, summer fruits, light salads, light pasta, rice, chicken, seafood, mild cheese

WHITE WINE

??Pinot Grigio - fish, shellfish, chicken, veal, pork, light pasta sauces, vegetable based risottos, mild cheese

??Sauvignon Blanc - fish, shellfish, chicken, pork, mild cheeses flavoured with garlic and herbs, creamy sauces

??Chardonnay - fish, shellfish, chicken, veal, pork, with buttery sauce dishes , mild cheese, chocolate, This is best for Nepalese curries and dieshes.

Do you have any pairing favourites?

My one favourite is Malbec from Argentina with my all day dining.