Vinegar
- assess the amount and the complete sauce.
- Try a lively wine; if acidity dominates the whole dish, reduce the ambition of the pairing rather than promising perfect harmony.
Food & wine
Food & wine pairing
Four useful cases
2 / 4Chilli
- seek moderate alcohol and discreet tannins; a little sweetness can help.
- A suggestion to test: off-dry Riesling.
- Also ask how much heat the guest enjoys.
Chocolate
- distinguish bitter cocoa, milk chocolate and very sweet dessert.
- A starting point to test: ruby Port with chocolate dessert, checking that sweetness and power remain balanced.
Caramel
- consider sugar, butter and possible bitterness.
- A starting point to test: tawny or sweet Madeira, echoing dried-fruit notes.