WINE PAIRING GUIDE

Full-bodied reds like Cabernet Sauvignon or Malbec are perfect with hearty dishes such as grilled steak or lamb, where the robust tannins soften against the fat and proteins, enriching the meal's flavor. Lighter reds, such as Pinot Noir, harmonize beautifully with dishes like roasted chicken or mushroom risotto, offering a delicate balance that accentuates subtle tastes without overpowering them. The key to successful pairing is considering the wine's body, acidity, and tannins alongside the food's weight and primary flavors, aiming to either contrast or complement the elements for an enhanced gastronomic experience.

WHITE WINE

Crisp, acidic white wines like Sauvignon Blanc or Pinot Grigio are ideal with lighter fare such as fresh salads, seafood, or goat cheese, where their zesty qualities can cut through richness and enhance fresh, herbal notes. Richer whites like Chardonnay, with their creamy textures and buttery undertones, pair wonderfully with dishes like lobster with a butter sauce or a creamy pasta, as the wine's body and complexity complement the dish's depth. The essence of successful white wine pairing lies in matching the intensity and primary flavor profiles of the wine with the food, ensuring that neither overpowers the other, but rather enhance the dining experience.

ROSE

Rosé's versatility shines when served with a wide range of dishes, from light summer salads and seafood to charcuterie and grilled meats. The bright acidity and hints of fruitiness in the wine make it an excellent companion for Mediterranean and Middle-Eastern cuisines, where ingredients like olives, tomatoes, and herbs play a central role. Whether it's a dry rosé cutting through the richness of a creamy risotto or a slightly sweeter variant balancing the spices in a Thai curry, the key to pairing rosé is to consider the wine's sweetness and acidity to ensure it complements the dish's flavor profile, enhancing both the drink and the dining experience.