How does Fernando Beteta pair wines with food?

I find flavors that are going to play off each other. In salty and spicy foods, you look for something a little bit lighter and sweeter with no oak. With dishes that have earthiness, you want to pick out wine that has the same traits and aromas. And usually I use the “what goes together goes together” type of philosophy. Keeping it simple, not overthinking it and trying to come up with blueberries and roast beef. It’s something that can go together because people have been drinking it forever.

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