By Alexandre Centeleghe, Lecturer in Oenology at Ecole hôtelière de Lausanne (EHL)
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Seasonal winter food and wine pairings by the EHL experts Photo: EHL
As 2020 comes to an end, Chef Fabien Pairon, Senior Lecturer in Practical Arts and Meilleur Ouvrier de France , joins Alexandre Centeleghe, Lecturer in Oenology, for some seasonal winter food and wine pairing suggestions. Advertisements
When thinking of a food and wine pairing, it is important to understand the interaction between the 5 tastes the human tongue perceives: sweetness, acidity, saltiness, bitterness and umami.
Sweet food goes well with still or sparkling wines that have some sweetness in them in order for the wines to not feel bitter and bland in the pairing.