About Me


Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Saturday, March 30, 2013

Matching Wine with Seafood:

When matching food and wine - simply think of matching the strength of flavours and weight of the dish with the wine. Wine and food are meant for each other; each enhances and strengthens the experience of the whole.
Consider whether a dish is ‘heavy’ or ‘light’ in nature - in general, look to pair a light-bodied wine to go with a light dish, a medium-bodied wine to match a fuller dish, and a full-bodied wine to go with a heavy dish. Think about the flavours in a dish the same way you think about the flavours in wine - as families of flavours.  The following wine and seafood suggestions - are just starting points - as there are so many different wines in the world - there are so many varied ways to cook and serve seafood.
 
    
 
     
 
     

    

     

    

    

    

    
 

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