Message in a bottle

Did you know that the taste of wine differs when accompanied by different dishes?

How does one find the perfect combination of wine and food for a pleasant dinner? Here are some wine-buying tips from the Heritage Wine Club on how to match wines with different types of dishes.

Red meat

Premium rib-eye can pair with wines that have very good structure (such as Margaux, Saint-Julien, Pauillac).

Braised or stewed beef can pair with oaked Bordeaux wines (such as Chateauneuf de Pape).

Tendered and soft-grilled veal goes well with softer red wines with less-tannin (such as Loire Valley, Burgundy).

Cream sauce-based veal rib-eye can match with fruity white wines with a bit of oaky characters to enhance a smoother and full-bodied palate.