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Food Pairing

The magic world of gastronomy and wine can be just as exciting as this of arts or same as the initiation to new experiences. Τhere are some basic and simple "rules" that will help you make successful combinations.

The “rule” of harmony is basic and the safest choice. There is, however, the rule of complementarity, which does not exclude the factor of contrast. What you should know about it:

Wines high in acidity, pair with acidic (eg with lemon base sause), fat (eg salmon) or savory (eg seafood) dishes.

Wines with tannins and acidity emerge more when combined with fried or fatty foods (eg meat or cheese).

Very spicy (hot) dishes pair best with wines that are low in alcohol.