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Many of us are mad about a great bottle of red wine; this flexible drink can help break the ice and works fabulously for entertaining. But how can we ensure the right food pairings for the rich and full-bodied flavour of a great red?
Pairing light red wines
Of course, not all red wine is as strong as others. A lighter, more delicate red wine pairs well with dark leafy greens and vegetable dishes, where these strong flavours could overpower a white wine. A light red is the ideal halfway-point, allowing the fruit to help combat the acidity of green vegetables. Another great pairing is to add a light red wine when enjoying salad dishes, which will help to bring out the earthy flavours. Pinot noir and Burgundy both work well here.
When it comes to whiskey, arguably the most important question is how to spell it. Will you, or will you not, be able to pass for a connoisseur if you put an e in it? Or would that invite eternal shame and ridicule?
As with any other field which attracts connoisseurs, you're treading dangerous ground, for whichever way a connoisseur's persuasion lies, it is clearly the only sensible one, and heretics who entertain blasphemous fancies will be damned to hell.
Whiskey became more accessible to the general public when King Henry VIII dissolved monasteries in the 16th century. Left to their own devices, monks had found distillation a nifty way of making a living.
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