WINE
FISH ‘N’ FIZZ By Katie Goodchild
It’s a subject that can divide crowds. Some relish the thought of matching food and wine and others balk at the idea, dreading the moment their wine friends insist on coming over for dinner. For me, pairing the two together brings joy and curiosity. I often think of what wine to pair with a dish, or what to eat with a certain bottle of wine I’m opening that day or week. I should note, I’m something of an oddity for someone who has worked in the wine industry for the past eight years because I don’t actually drink a lot. Maybe twice a week - but it is these weekly moments when I find myself sitting down to dinner with family or friends. So to choose a bottle of wine to match a dish, or vice versa, has become something of a habit. 50
Each of us have our own preferences which will steer us in a certain direction when creating pairings, however there are core flavours in dishes that, when considered, can really elevate a pairing. Those core flavours are sensitive to our taste buds and include salt, sweetness, acidity, bitterness, umami and fat. Salt: Salt and acidity can be brought together in pairings, but it’s important to ensure both are high in their own flavours. For example, pairing a low acid wine with an overly salty dish will only make the wine taste flat. But pairing Prosecco or Champagne with salty nibbles at the start of a meal will taste fantastic. Sweeter wines also make excellent matches to salty dishes, especially cheese. Blue cheese paired with Port Cibare Magazine
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