I recently attended a Food and Wine pairing which happened to be one of the most educational experiences of my life.

It was hosted in Zio G Craft in Sunninghill by chef Philippe Frydman who I reflected on in my first meetup. Everything was so well paired that I completely lost the fact that I wanted to blog about it and I forgot what was paired with what. I then came across another blog that sparked my memory that I had to talk about it.

Food and Wine so carefully and perfectly laid out the rules of wine pairing. So, I am putting the basics down below hoping that I can inspire another fellow vino or foodie to share the wine knowledge.

The first and most basic rule with pairing wine and food is that generally, white goes with chicken and fish and red goes with red meat. But here are more detailed pairings that you may find that you naturally do anyways.

1. Chardonnay?
   Fatty fish and Fish in a rich sauce.
2. Cabernet Sauvignon?
   Steak and Lamb chops
3. Sauvignon Blanc?
   Tangy foods with a little bit of acidity
4. Dry Rosé?
   Cheesy and Sweet dishes
5. Shiraz?
   Heavily seasoned foods and burgers

So this was a very basic list of the wines that I drink the most or the most common you’ll find in stores.