Most wine professionals would tell you that pairing food and wine is not an exact science, which is true, since it relies mostly on people’s taste.

 

However, we spent centuries drinking wine with a meal and somehow, we found out that some combinations are more likely to please most palates than others. It is true for oysters and Muscadet sur Lie, Rioja Reserva & confit lamb or Gigondas and seared duck. But these combinations aren’t just there because someone tried them once and found them good, there is a certain logic behind them that can be applied to most foods & wines.

 

It is that very logic that I will try to develop in this section, turning you into top notch food & wine matchmakers!