Pairing Food & Wine

Many fish species go by the name “bass.” The name refers to a broad group of fish known as Perciformes, or perch-like fishes, which includes both freshwater and marine species. There are several different categories of bass that we know … Read More

Contrary to popular belief, tofu isn’t just for vegans. This nutrient-dense food originated in China, and is made from condensed soy milk that undergoes a process similar to that of cheese, pressing the soy into solid blocks that vary in … Read More

Spam. The pink, salty, fatty, pressed meat in a can. For those uninitiated, Spam is a ham product produced by Hormel and introduced in 1937. It became popular world-wide during World War II, as it was easily shipped and could … Read More

Blue Cheese is widely considered to be one of the most difficult foods to pair with wine. Whether it’s Roquefort, Stilton or Gorgonzola, every blue cheese comes with an extremely salty, pungent flavor that can easily overpower or clash with … Read More

At its most basic level, fondue is a pot of warm, bubbly cheese in which pieces of bread, meat, or vegetables on skewers are dunked. This national dish of Switzerland consists of Emmental, also known as Swiss cheese outside of … Read More

Venison is truly at the upper end of the scale when it comes to meat dishes. It’s a great opportunity to pull out the big guns, the premium wines that can only be paired with lean, intense game meat. Its … Read More

Sardines are best known for all of the nutrition that they contain, rather than their flavor or fine dining potential. However, when you start exploring outside of the tinned, supermarket sardine offerings, there is some promise. Fresh sardines taste like … Read More

A rack of lamb is one of those iconic dishes that will probably never go out of fashion. It is usually served with a generous coating of herbs and garlic and provides the opportunity for a truly mouth-watering culinary experience … Read More

Pot roast is an American dish, likely brought to the New World by early French settlers. It brings some unique characteristics that make it a fun food to pair with wine. Firstly, due to the beef being cooked in moist … Read More

Hailing from the home of Don Quixote in La Mancha, Spain, Manchego is a semi-hard sheep’s milk cheese. The rind is inedible, but is easily identified by its herringbone pattern. The cheese itself has a subtly sweet and nutty flavor, … Read More