There’s no exact science to food and wine pairing | via FnBReport
sommelier Charles Seguin. There are only tips and suggestions because at the end of the day, it’s the wine drinker’s preference that will determine the pairing. That said, it’s theWith 10 years of experience in China’s hotel and restaurant industry, including three years running a wine bar in Shanghai, Seguin shares his tips on how to pair food and wine.has two distinctions: similarity or contrast.
Other tips Seguin imparts are pairing saucy, creamy dishes with a nice dry red, a sweet dessert with a sweet wine, and meat and steak dishes with a heavy, full-body red.
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