Pairing wine and food
Wine for food
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Pair wine with chicken boiled

You get access to the knowledge of a sommelier pairing with wine from the whole world of wine. To find suitable wine one has to know which ingredients and accessories are included.

Select one or more ingredients or accessories that are determining factors in the food:

Orange sauce
Burning hot spices e.g. tandoori
Chèvrecrème
Lemon/lime
Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
Fresh herbs
Hot but not burning hot spices
Preserved peach apricot
Preserved red berries
Creamy risotto
Freshly ground pepper
Mashed potato
Red currant jelly
Soy sauce
Strong but not hot spices
Fried mushrooms
Mushroom sauce/stew
Acidic sauce (e.g. wine, citrus)
Acidic red berries
Cooked green peas/corn/paprika
Dried apricot
Dried apple
Tropical fruit
Eatable flowers
Herb spices

Advanced selection: limit selection by mirroring of aromas and flavours Membership required

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