In the case of a really good pairing of food and wine, all conversation stops as the table alternates between sips and bites.
Nellie Ming Lee
Opinion

Opinion

The Corkscrew by Nellie Ming Lee

Food and wine pairings: a sommelier’s dos and don’ts, and why ‘less is more’ should be your rule of thumb

It takes experience to create a perfect marriage of food and wine, one with a balance of aromas that bring out the nuances in both; you don’t want a dish with a flavour so strong it overwhelms the wine, or vice versa

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In the case of a really good pairing of food and wine, all conversation stops as the table alternates between sips and bites.
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