How does Gerard Basset choose wines when pairing with food?

Is the food rich or delicate? Can we reach a harmony by contrasting the weight of the food with the texture of the wine — rich food with a zingy wine to cut through it — or can we look for similarities — delicate food with a light and elegant wine? It is also vital to see if the flavors of the dish will be complemented by the aromas of the wine. However, all that said, it is crucial that you like the style of wine, so do not be too worried. Food and wine are no different from decorating a house; there are things that work better, but in the end it is what works for you.

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