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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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Caramelised Chicory |
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Chicory can be quite bitter but the honey softens this. You need a white with some character so I shall suggest a couple of wines. Either a gently dry Apremont from the Savoie region of France (some of you may have tasted this wine whilst skiing in the French Alps) or a white Côtes du Rhône, a wine that has an attractive weight. |
EG recommends
also good with: |
The perfect wine for when on the piste, Acremont pairs well with a warming cheese fondue or raclette, also good with creamy chicken or veal dishes. |
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