Katinka van Niekerk, who is a food and wine pairing specialist, has a very definite method for this exercise
she talks about pinotage being the slutty wine with fishnet stockings and decolletage which goes with everything
she confides, is always on the "edge of a nervous breakdown".
Although she says she can understand the interior decorative value of matching red wine with red meat and white with fish, Van Niekerk dismisses this colour co-ordination as hopelessly outdated.
Instead of rules, Van Niekerk prefers to offer three important tips. "If you have a rule, you should do your best to break it," she instructs with a smile.
very simple. First, match the weight of the wine with the weight of the food. For example, beef stroganoff - or even a pepper burger from a fast food chain; it's the same principle. That needs an equally creamy white wine. Something like a salad or fish would prefer something lighter so you'd steer away from the heavy reds
clipped from: www.tonight.co.za