Pairing wine and food
Wine for food
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Pair chicken boiled with Pétrus from Bordeaux east bank like a sommelier

You get access to the knowledge of a sommelier pairing food with the wine. Chicken boiled pairs with Pétrus from Bordeaux east bank if suitable ingredients and accessories are selected. For certain dishes no selections are required.

Pairs with wine

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



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