There are two reasons why wine and food go so well together.
The first is that the pH of wine (the acidity) is similar
to that of our stomach acids that help to break down what
we ingest. So wine aids in digesting our meals. And second,
wine tastes good and enhances the flavour of food. That's
if the wine has been well chosen to match the particular dish.
We all grew up with the folk wisdom that red wine goes with
meat and white wine goes with fish. While that is broadly
true, it does not allow for the possibility of having white
wine with meat if the wine has sufficient body or red wine
with fish if the red wine is high in acid (cool climate reds
like Ontario Pinot Noir with salmon, for example).
- In the Shadow
- Chilean Values and Varieties
- BBQ Wines
- Grappa – the Cinderella
- Celebrity Vines
- Tuscany, My Tuscany
- Top Ten Wines For
- Port 101
- Post City
Magazines' 2009 Wine Awards
- 2009 Ontario Wine
Awards - Final Results
of our articles are by Tony Aspler
Tony Aspler, a former award-winning CBC Radio producer (‘Echoes
of Children’, ‘Africa Week’) and founding chairman of Crime
Writers of Canada, has been writing about wine for over 30
years. He was the wine columnist for The Toronto Star for
21 years and has authored fourteen books on wine and food,
including ‘The Wine Atlas of Canada,’ ‘Vintage Canada,’ The
Wine Lover's Companion`, `The Wine Lover Cooks` and `Travels
With My Corkscrew‘. Tony’s latest book is, ‘The Definitive
Canadian Wine & Cheese Cookbook’ (with chef Gurth Pretty).
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