Food pairings

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Cured Meats

When pairing wines with cured meats, rich in salt and fat, think of wines with strong tannin or sharp acidity. These characteristics will help cut through the fat and compliment the salt. A full bodied red is the most common pairing but a crisp white with good acidity can also match well.

Filter

Price

to


Colour


Body


Tannin


Acidity


Other characteristics