Most of us, we are accompanied our meal, whether lunch or dinner, with a glass of wine, which concludes the whole meal process, by adding a holistic approach to the sense, taste and capabilities that food can offer, to each one’s palette, when is pairing with the appropriate wine. Some basic rules, such as, white wine goes with sea food and fresh fish, red wine with meat and many more, are the basics, but not a Bible, since in some more extreme and unique flavor combinations, rules are adapting to harmony.
In case you want to dig deeper and learn more, we are suggesting two books to start with:
- Wine Folly Magnum Edition – The Master Guide by Madeline Puckette & Justin Hammack
- The Flavour Thesaurus by Niki Segnit
You can also find at the below links, two very interesting articles, from famous and prestigious websites: