How to eat with a wine pairing?

Fat + Acid or High Alcohol A wine with pronounced acidity adds freshness and works well to compliment fatty food. Alcohol content in wine has similar affects as acidity which is why fatty foods also work well with high abv wines. Our Chicken liver, peppercorn, brandy, pappardelle at Borough Yards would pair well with the Langhe Nebbiolo San Giacomo, Ascheri 2022 due to its good acidity and high mineral content. Fat + Tannin Fat on the tongue alleviates bitterness and works well together. The most common pairing that uses this combination is steak with red wine. Avoid pairing bitter food with tannic wine as it enhances bitterness. Acid + Acid Acidic food should be paired with equally acidic wines. When you match acidity they balance each other out allowing the other more nuanced flavours to show through. Spice + Sweet Residual sugar cools down spice and creates balance between the food and the wine. Avoid pairing spicy food with high alcohol or tannic wines. Salty + Sweet The reason why salted caramel or salted pretzels works so well. Pair salty food with off-dry (slightly sweet) wines. Our Gorgonzola, Swiss chard, pappardelle, guanciale at Borough Yards would pair well with the Hermes Diactoros II, Omina Romana 2022. Sweet + Sweet Dessert wines with desserts. The ideal match needs to be at least as sweet as the dish otherwise it will be overwhelmed. First identify if the dessert is tangy/fruity or rich/creamy? A fruitier dessert will need a wine with higher acidity sweet wine while richer ones suit a softer grape like Muscat or Sémillon.