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Choosing wine for a meal
Buying wine in a restaurant can be a tricky affair. The easy option is the house wine which is a shame, as you could be missing out on some great wines chosen by experts.
So many styles of wine, both Old and New World, so many styles of food available nowadays can make for a great deal of confusion.
The traditional system of white wine with fish and chicken and red wine with meat and game is no longer cast in stone.
First of all, do you fancy an aperitif? An important part of the meal, as it gets those gastric-juices going while you decide what you want to eat. A sparkling wine is the time-honoured choice, either from the New World, or from Champagne itself.
Try to match the same acidity levels in your food and wine. A tomato salad (high acidity) needs a crisp, slightly tart, unoaked white to go with it. Likewise, you need a fresh, tangy sweet wine (high acidity) to go with a fresh fruit dessert (more high acidity).
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