Pairing wine and food
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Pair outer fillet, entrecôte, chops of veal with Sine Qua Non Grenache flera olika from Santa Barbara like a sommelier

You get access to the knowledge of a sommelier pairing food with the wine. Outer fillet, entrecôte, chops of veal pairs with Sine Qua Non Grenache flera olika from Santa Barbara if suitable ingredients and accessories are selected. For certain dishes no selections are required.

Does not pair with wine
Wine could pair if tasty complements, tasty sauce or spicyness in food

   --  Bearnaise sauce
   --  Fat and acidic sauce (e.g. wine, cream)
tip Fat sauce (e.g. cream, cheese)
Fresh herbs
Green asparagus
Preserved red berries
   --  Air dried ham
tip Potato gratin
tip Ratatouille
tip Vegetable roots purée
   --  Red wine sauce, porter/ale sauce
tip Sunripe tomatoes
tip Strong but not hot spices
tip Fried mushrooms
Fried apple
tip Mushroom sauce/stew
   --  Acidic sauce (e.g. wine, citrus)
   --  Acidic red berries
Cooked onions
Cooked green peas/corn/paprika
tip Cooked vegetable roots
Dried apple
   --  Tropical fruit
Herb spices



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