The relation between food and wines is magical. Both are made to be enjoyed together, to appreciate the way they complement and offer us new sensations.

Here are some recommendations for a delicious combination:

First Tip: Wine and food can’t disturb each other.
For example, a beef coated with thick cheese sauce must go with full-bodied wine, powerful, able to resist that dish. In the same sense, steamed fish with a fine herbs and butter sauce must be served with the correct wine that will not hide the dish’s flavours.

Second Tip: Always fish with whites and beef with reds?
Well, most of the time this famous rule is correct, but there are some occasions to break it. For example, salmon is a strong, fatty fish and if we accompany it with a light Sauvignon Blanc, the flavour of the wine can be weakened. On the other hand, if we choose a soft Merlot or a varietal Malbec, or even better, a Pinot Noir, it may happen that the light body of the wine equals the fish’s strength. To enhance freshness, you should serve it cold, at 12ºC (53.6 ºF).

In the case of wines and meat, things get more complicated. Which lamb or beef can be so light to not suppress the flavours of a Chardonnay or a Sauvignon Blanc? For example, maybe pork or lamb can go well with a barrelled Chardonnay. Try it!

You should also have to consider that there’s a very special reason to choose red meat for tannic and robust wines. Meat’s fat covers the palate, protects it and thus, tannins don’t suppress saliva and the sensation is soft, as velvet.

Third Tip: Intensity
There are some intense dishes, but not necessarily heavy for the stomach. Thai food, for example, is very spicy, but it’s not heavy. What to do? Try a light, but strongly aromatic white, such as a Gewürztraminer or Torrontés. A chicken spiced with curry, ginger and cumin can be a good alternative for a Gewürztraminer. If it’s a spiced red meat, try a young Merlot full of flavours.

Forth Tip: Side dishes
Always considering heaviness, the dishes strength, you have to be careful with side dishes and others, such as sauces. A light fish will make a difference in the wine you choose if served with a strong sauce. In the same sense, a grilled steak spiced only with salt and pepper can go quite well with a varietal Cabernet. But if we add spices and sauces to the same beef, it would go better with a robust Cabernet Reserve.

Fifth Tip: Flavors rulings
When acid flavors prevail, it’s better to choose a wine similarly acid. A ceviche (lemon-cooked fish) can go quite well with a young Sauvignon having good acidity.

However, we can’t say the same about salt. Salty flavors are not easy to discover in wines, but are a key ingredient in cuisine. You have to be careful, especially when you re near the extreme points. In cases such as a Roquefort cheese (very salty) it’s better to use the opposite, instead of complementary flavor, as in the case of acidity. Try a sweet wine for that Roquefort cheese and you’ll see how those flavors blend perfectly, a classic combination.

For sweet flavors and deserts, the best is to apply the acidity rule: a sweet wine gives a slight acidity and a reasonable amount of sugar. A raspberry pie, sweet peaches, a honey-topped banana, a crème caramel, go great with our Artemisa Late Harvest.

Sixth Tip: Always shellfish with whites
Shellfish have much iodine and makes them perfect for whites, basically because reds tannins produce an unpleasant metallic sensation with iodine. A young Sauvignon Blanc or Chardonnay

Sauvignon Blanc




Cabernet Sauvignon