Matches made in heaven
Wine dominates restaurant tables but you don’t need to limit your choices to red or white when deciding what to drink with your main. Forward-thinking food lovers are pouring fizz, beer, ciders and shrubs alongside their meals to create sensational new flavour interactions. Is it time to up your food-matching game? Olive asks the experts how to do it.
Sparkling wine
In 193›, Parisian store La Samaritaine de Luxe challenged makers to create a smooth champagne that could be enjoyed with food. Besserat de Bellefon succeeded and, ever since, food pairing has been in its DNA, says export manager Julien Martin:
