All Things Wine — red wine pairings

Did you know that there are other ways of enhancing the flavour of wines other than ageing? We tried a trick (some of you may call it cheating or straight up terrible, but we’re adventurous that way) of using the scent of essential oils to alter the taste profile of wines! We figured that they would be something similar to how food pairings would alter our appreciation of a particular wine. In this article, we summarise our experience, and our feedback If you’re lazy to read through the whole thing, here’s our key takeaways: Essential oils, done right, don’t interfere,...

When it comes to Asian cuisine, the more aroma and flavor a dish has, the quicker it gets wipe out on the dinner table. Even in our households we try to bring out the complex flavors of every meal. Most families will tell you they have an army of chili paste, ginger, hoisin sauce and a myriad of herbs and spices to whip up the heartiest meal. With such robust flavors in every dish, we certainly need to take a revisit on the old adage of wine pairing, which is to pair “white wine with white meat, and red wine...

Most people think of Australia, South African, or US when asked about new world wines. These wines are very well known, & have their own unique flavours from the different climates that they are grown in. South African wines, for example, often have their own unique character that makes it distinctive. It has a woodiness and carries a beautiful smoky, sultry, herbaceous character, enveloping the drinker with flavours of dark fruit and cherries. But there are some other interesting regions out there, such as that of China (say whatttt!). The still young average age of the vines in the region promote...

When I was younger and first learnt to appreciate the taste of wine, I started ordering them with my meal, I remember loving the first few sips and then once I tried it again with food – it felt so damn siap on my tongue and I couldn’t taste the initial fruity or floral scent. ​Then I figured how important of a role food in pairing with the wine. Red, Whites, Bubbly. Dessert. Spicy, fruity, floral, mineral-y, sugar sweet. Don’t fret, let’s take it one at a time. Reds Pairing red wines with food largely base on the tannins and...