Six elements to the perfect food and wine match
For decades, New Zealand Wine Society's Cellar Director Vic Williams' career has revolved around pairing food and wine. He explained there are six things to take into account when selecting wine for a meal.
The first is fat and acid. “Meals with high fat or fried components should be accompanied by wine that’s high in acid, like a Sauvignon Blanc. The wine’s acidity cuts through the fat,” he said.
Then there’s salt and sweet. Vic recommends matching wines with a sweet element, like sweeter Rieslings, with salty dishes. “The sweetness creates a flavour...
