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The six mistakes to avoid when pairing food with wine
‘THE worst wine and food combo Ive
ver tasted was a sft, gooey textured
Kspy Kreme doughnut coatedin sug.
fry glaze with decadent opulent 1975
Ghiteasd'¥quen They were both de
‘ous thelr nthe problem wasthat
the doughnut was way sweeter than the
‘wine he Bordeaus abled sciousness
‘ame across a batery aid.
Tied because! wast dinner hon.
couringa noted wine collector and was
hispersonal our paring You nose
‘wht else twas? Pool that ever serous
‘tine lovers make serious errors when
Matching food with wine
‘Carlos about the mistakes we all
‘make, IquledahalF-dozen sommelier,
‘vtospendthetrtime tying suggest the
Dest pangs co thet customers about
the most common goos. ven though
allofthem ad song opinions aboutthe
Subject they werearalousnotte ete
thelrenstrnert choices
‘Afterall, one old mes ard to de
seribe any ood and wine pairings a8
purely disastrous Weesch bing our own
[ste bud tothe able andthe biochem
‘ealprocesesthatcombine to crate the
thought Hey, this wine goes reat with
‘pepperoni pa are highly inv
Sill there are some general principles
Heeare the stemistkes they ay any
people mate
Insisting om only white wine with sh
‘Aldo Soh the che sommeliet athe
thre tar Michelin restaurant Bera
{in dreams up nun food and wine
Paling wl jogging in Manacan's
pper Wet Sie: taging what wl go
‘sthwhat sans om his mind wis
{Thing you would expect fom someone
‘Sncename Bes Sormeler inthe Wk
sh regnsat the earn a Sam
saidsome untomers ol hinkthey have
{Gorder white wine with every fs ih
‘Youtdon'hesad"Youcan often dos
red tal dependsonthe sauce. Look at
‘hemenu fst and ead the description
(Ge Tight add ask the sommelier foc
Stvice} Soh admited,howevet that
$ tscle-bound Calforia red sucha
Screaming Eagle tthe deal chotce
to accompany the delese fish on Ls
Bernadine men. So choose wil cae
Serving champagne with wedding
cake —orany kindof sweet dessert
June i the big wedding month, and at
‘any nuptial dinners, brut Champagne
‘wb sipped wih sweet sted cake as
‘ests toast the bride and groom, That
fhachisgngtobeabod marae sighed
master sommelier Evan Golsttn who
has written two books on food and wine
pdngand presenta Pull ide Wine
Solute: "ie artness of he wie ll
‘lish wih the sweetness ofthe cae’ he
‘Sid The wine wl taste even nore acide,
Tkelemon ice. Thesolaion? Serve alight
sweet flan moscato or prosceco with
thee, Serve Campagee aan peri
‘Choosing rosé asa compromise wine
Master sommelier Ronan Sayburn has
tworked ax executive head som forthe
Gordon Ramsay Group and luxury ho
{elchains and now oversees wine ax
lusive London wine club 67 Pall Mal
“Working aa sommelier, you often see
some batt choice, ike martinis or co
‘mopoltans drunk wit an entire meal
Jheeompained (imagines shudder)
Buthis personal bughear"isthat many
‘ines opt forrosé wien one person has
‘ordered ish and de other steak.
"The thnk match ba hesald,
“ucitwon'go wih ether one nstead,
consult the y-the gis isso you each
in ouder something appropriate
‘Always drink red wine with cheese
Aconmon mie among ines at ew
thehead sommelie isfnkhinga inne
‘edith the cheese course
"ery few reds can balance out the
tart acidity of most goats ik cheeses,
spoclly thos coated in ash ore
‘heexplained. "They rebate with Cham
pagne or chenlnban” Ach, cows
‘peceamcheeseneeds aroun ceany
‘te Burgundy thc complements tis tex
ture notatannccabemator yah Ifyou
‘want pel Vakarecommends choos
ngage cheddar ormimolet, whic ae
JeSotaand have chewier textures
{gnoring the‘struture' ofthe wine
anateod
Master som Pescline Leper heads
{pthennepogramme stooge Toma
‘Howe Int ostwom the Word of Fine
ee |}
er fl
‘Wine'saward forthe best ong wine tin
thw and beeves pang’ highly
complex subject People wrongly focus
tm favours and aromas whe choosing
{Twine with tel fod, she ald
emote porto match it cd
soetness and etre nthe dls withthe
td col ana and sweetest he
twine you mahi spcy sh vas in
Tuatbectesaice with hig alcabol wie,
she explained he favours may math,
hut the hotspice wil enhance he aleabol
tnd make the wine ast almost burnt TO
tame the spe picks iy moet te,
Believing theres one perfect wine
foradish
Uk-based Fiona Recket isthe master.
‘mindtshind one ofthe best —andmost
Sonble wine and foe pairing ste
matchingloodandwine com She pots
flout that pope have dfeent plates
ets hunk there ae had and ast ideal
fombiatons People eos sauvignon
anette beste for goat cheese she
‘sid but what you're nota anol st
mon blanc? Mere needs o be options
er vow ith snatching wine sd
food's ke cooking iM rat goes with
‘ingredient (ches cherses wh nk)
‘wine that inlades those avo ike
Pino nie wl work to Hove a ish
fooked, not the base ingredient should
be the starng pain when selecting a
Wine, Bloomberg