Sweet wine with desserts and fruits. Semi-dry white as aperitif, semi-dry rosé with fruit. White dry with fish and seafood.
Correct? Not necessarily. The pairing of food and wine is no longer so strict. Wine affects the taste of food and the food affects the taste of wine.
If you respect the basic characteristics of both, the result can be very impressive!
What brings out the best in a wine? Good company along with good food. So far, it all sounds simple. The hard part is how we will pair a wine in harmony with food and vice versa, which wine we will choose to pair our meal. A true puzzle, but we can definitely put the pieces together.
Relax. Even if you make the wrong combination, you can see the glass half full and learn from it. Next time you will know that a specific wine cannot be paired up with a specific taste.
If the company, the weather or the mood demand a specific wine, never mind all the rules and just give in to it. The key is to choose a good quality wine. So if it does not match the food, it will still be a good wine to enjoy until the end of the meal…
Pick one of the sweet, semi-dry or dry wines of the UWC SAMOS and…