It’s no secret that I have a passion for wine and fine dining. As a wine enthusiast turned Certified Sommelier, I love sharing my knowledge and passion for wine with others. Part of the adventure for me begins with understanding the types of wines, their composition, and what they pair best with to provide a complete experience with any meal.
The general rule of thumb for pairing the actual flavor of wine with food is based on the “like-with-like” philosophy, which teaches us to pair butter sauces with an oaky, buttery type of wine. Or, to pair salty, briny wines with seafood and red meat with red wine, etc.