I’m a keen amateur cook, not a seasoned professional. Here are a few guidelines that I apply when cooking with wine.
When asked to come up with a wine match for various chocolates it was impossible for me to refuse.
It’s a good idea to choose a high acid wine to match an acidic dish. Let me explain.
Any thought of Tassie brings to mind fish, shellfish, crustaceans and riesling.
Wine and cheese are both highly complex substances from a flavour chemistry perspective.