You might ignore it, but out there you can find a huge variety of wines, each one fitting different kinds of foods. What is important to keep in mind is that a particular food taste requires a particular wine intensifying it. The risk of associating the wrong wine to your meal is simply to… ruin it!
This is why pairing wine and food has become an essential science: sommeliers continuously study flavors - opposing profiles such as sweet and sour - to find the perfect matches.
Here you are a chart you can easily consult.
What’s in your Easter menu? Need any scrumptious ideas for you Easter meal?
This is a tasty green salad with scarola lettuce from Rome.