K&L Wines Rewritten website content April 2021

● Match fatty or oily foods such as oily fish, Parma Ham, heavier cream cheeses, pate and some lamb dishes with crisp (high acidity) dry wines. ● Match heavier red meat dishes, particularly those meats that would normally be regarded as tough with the more tannic red wines such as a younger Cabernet Sauvignon, Shiraz, Bordeaux or a Barbaresco or Barolo from Piedmont. ● Sweet foods go well with sweet wines, but it is important that the wine is as sweet or ● Salty foods are given a lift by adding sweetness to the wine selection. Well-known examples are Sauternes (Sauvignon Blanc Semillon blend from the Bordeaux Region) and Roquefort Cheese (or a sauce made from stronger, bigger Roqueforti); Stilton and Ports are a must-have around Christmas time. When choosing the dish to go with your wine, consider the origin of the wines as an important guide. If you are planning to serve a wonderful Rioja Reserva, investigate the foods typical of the Rioja region. Examples in this case are Tapas. Beef Bourguignon is a sure thing with a good Burgandian Pinot Noir, or big Osso Buco will work fabulously with a beautifully balanced Chianti or Sangiovese. sweeter than the food, or else the wine will taste tart and acidic. ● Ensure that the wine equals the “weight” and richness of the food.

In most cases, you will find the matching easiest if you match regional foods with their wines. This is particularly true for continental wines and dishes. When making a sauce or a saucy meal such as a casserole, select your wine and then sip a little of the wine before tasting the food and making any final adjustments to the flavour.

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Phone: 01233502997 (9.00am - 5.00pm)

Address: K and L Wines and Spirits UK Ltd, Suite 2026 Letraset Building, Wotton Rd, Ashford, TN23 6LN, United Kingdom. Reg No. 6443310

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