Core Principles: Weight, Acidity and Sweetness

The simplest way to succeed with food and wine is to match weight with weight. A light white with a delicate fish dish, a full-bodied red with grilled meat. Acidity in the wine cuts through fat and richer flavours, much like a squeeze of lemon on fried fish. Sweetness in the wine must at least equal the sweetness in the food — a dry wine alongside a sweet dish tastes bitter and flat. Think of wine as an extra ingredient at the table: it should neither dominate nor disappear.