A (very) brief note on pairing wine and food

I asked Gwyn Olsen for some advice on pairing wine with food. Red wine with white meat and white wine with wine meat was about as far as my understanding went. Gwyn’s advice was to get creative, and if something works for you, go for it.

Paring fancy wine with a simple meal can be delightful, like a vintage champagne and hot chips, or a great shiraz and a cheeseburger.

Or think about the condiments you like. Can you imagine eating a meat pie without tomato sauce? Tomato sauce is sweet but highly acidic. Maybe you want a more acidic cabernet to go with your meat pie, instead of a less acidic malbec.

‘And trust your own sense of taste. If you like fish with Pinot Noir, then so be it.’

Banking On Soil - A Thought Experiment

Some of my favourite things that live in the soil