Choosing the right wine can transform a great meal into an unforgettable one. But with so many options, where do you start? Our head sommelier, David, shares his top tips for pairing wine with food.
'The key is balance,' says David. 'You want the wine and the dish to complement each other, not overpower one another.' For example, a light, crisp Sauvignon Blanc is a wonderful match for our seafood dishes, while a full-bodied Cabernet Sauvignon stands up beautifully to our grilled steaks.
We're hosting a special Wine Tasting Night next month where you can learn more and sample some of our finest selections. Check our events page for more details!
About the Author
David Chen