Wine and food pairings

Apart from its characteristic ripe guava aroma, it is vibrant, with intense lemongrass and fresh ginger notes that highlight the core of citrus and pear flavours

We all know that wine goes best with food — the question is, which wine with which food?

Five hundred years back, wine was quaffed mostly by Europeans (which in those days still included the British!), who used it to wash their baked/boiled/roasted meats down (accompanied by bread and cheese and potatoes). The cuisine was largely dry and bland, so the classical matches were “White wines with white meats (chicken, fish, seafood)” and “Red wines with red meats (beef/lamb/venison/pork)”.

And that’s the way things largely stayed for a few hundred years. The wealthier you were the better the quality of the food