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, May 25, 2013

Matching Wine with Meat Cuisine:

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, they bring out the best in each other.
Consider whether a dish is ‘light’ or 'heavy' 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. For the following examples - try to focus on the flavours in each different meat dish, the same way you think about the flavours in wine - as families of flavours. The following wine and meat suggestions - are just that, suggestions and starting points - as there are so many different wines in the world - there are so many varied ways to cut, cure, season, cook and serve meat cuisine.
 
   
  
   
 
   
 
   

   
  
   
 
   
 
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