I am applying for a position at a restaurant, and I need to know about wine and food pairings. I know a little already, but my scope is fairly limited to the wine I drink at home.
Moscato, Sav Blanc and Chardonnay are my white wine strengths and I can pair a Shiraz.
However, I need advice on the general flavour bases which work with Champagne, Pinot Gris, Pinot Grigio, Cab Merlot and Cab sav. I will also take advice for more obscure wines!
Any more detailed info like "citrus notes work better with X while apple works with Y" would be much appreciated.
Also, I know this is a wine sub, but if you're a whiskey or a sake person I could do with some guidance also. Depending on what the sub rules are, either a comment or a PM is great.
Thanks all. And I hope this discussion makes all of our meals wonderful!
Submitted May 22, 2017 at 12:06AM by phoeenixx
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