WINE PAIRING

The right wine can complement the flavours and

textures of a dish, making both the food and the wine

taste better together than they would on their own.

Typically, Light wines, such as white or rosé, go well

with light dishes like salads and seafood, while fuller-

bodied wines, like reds, pair nicely with heartier

foods like steak or pasta with rich sauces.

BUT there are no strict rules—experimenting with

different combinations is part of the fun. Trust your

taste buds, and enjoy discovering new flavour

combinations with friends and family.

In the north... where temperatures

are generally colder, the

ripening process slows

down leading to lower

sugar levels and higher

acidity. Wines from these

regions tend to showcase

sharper fruits and

citrusy notes.

In the south… the weather tends

to be hotter for more of

the year. This results in

higher sugar levels in the

grapes giving wines from

these regions more fruity

flavours, jammy notes, and

a higher alcohol

content.