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Carefully selecting a complementary wine to partner a particular dish can bring out the best of both; transforming a good meal or pleasant tipple into a fabulous feast of flavours. Get this partnership wrong and you could end up with a sour taste in your mouth.
The Wine Maestro simplifies the task of wine and food pairing for you, providing informative, straightforward, expert advice & tips, utilising his wealth of knowledge and experience. Enjoy!
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| Recipe:
Caramelised Shallots |
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The wine to have with this lovely shallot dish will depend on whether you have meat or fish with this dish. Caramelised shallots go so well with a steak, and Californian Zinfandel will be just the match. Should you have fish or poultry try a Chardonnay such as a white Burgundy – Macon Villages for example. |
EG recommends
also good with: |
Zinfandel sings when paired with full flavoured meat dishes, from barbeque pork ribs or a leg of lamb, to a hearty beef casserole. |
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