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Knowing that this acidic theme runs throughout Italian wine means that you have a fair amount of flexibility in choosing a wine, but you can never go wrong with classic pairings such as a rich Primitivo with beef ragu pasta or a light and zesty Verdicchio with antipasti or seafood.Entrees such as steak and frites, slow cooked lamb, confit of duck and seafood fillets are common entrees in French cuisine.
Balancing acidity in food and wine is incredibly important because it enhances food and actually lessens the acidity in the wine making it more enjoyable.
Italians are masters at this game and all of their wines are made with rich and acidic foods in mind, such as tomato-based pizza and pasta sauces and vinegars.
With three courses for less than a tenner on Thursdays, yes you read that right, 10 Scottish Pounds, you can feed both yourself and your partner for a square £20. In an refurbed art deco building which was originally opened in 1935, Nargini’s has panoramic views of the Clyde.
We’d be torn between ordering a selection of the pastries and just diving in face first to the ice cream.
Chloe Dickson, winner of Oddbin’s 2013 The Palate award and writer of wine blog Palate Talk gives her top tips on how to pair wine with different types of cuisine.