The five principles
- Acidity cuts through fat: a crisp white wine lightens a creamy or fatty bite. That is why Sauvignon blanc works so well with goat's cheese.
- Tannin loves protein: the astringent tannins in a full red wine soften with meat and matured cheese. With a light salad that same wine keeps tasting harsh.
- Salt softens: salty bites such as olives, ham or blue cheese make a wine rounder and fruitier. One of the most reliable tricks there is.
- Sweet with sweet, but the wine must be sweeter: with dessert the wine should always be sweeter than the dish. The other way round, the wine suddenly tastes sour and thin.
- Match the intensity: a powerful dish overwhelms a subtle wine, and a powerful wine steamrollers a delicate bite. Matching weight is the rule of thumb.



