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.
In the past beans were the meat of the poors: beans have always had many nutritional and energetic qualities.
Have you ever turned into jujube liquor?
Let’s profit from this season’s veggies.