hello there my name is Dmytro waters master of wine with berry Brothers in red I'm going to tell you a little bit about the principles of food and wine matching in brief just to give you an impression of what goes with what and what might dissonant and not work first off sparkling wine whether it's champagne English sparkling wine can work wonderfully with a meal you should give it a go with lighter fish dishes perhaps poultry and don't be afraid to use fruitier sparkling wines such as Prosecco with food as well now white wines offer a whole host of problems when it comes to to matching with food and a whole host of possibilities if you're testing something that is unoaked perhaps light bodied quite low in alcohol quite lean and with delicate flavors such as Chablis then look for the appropriate lightly flavored dish or rather a dish that isn't over embellished such as Dover sole or another fish dish that doesn't overpower the wine because you want the wine and the food to be in balance the wine not to overpower the food the food not to overpower the wine now if you're talking about something that it's okie and full-bodied then you might consider flavors that are in themselves able to withstand that such as embellished dishes dishes that perhaps have a little bit of spice that have some creaminess that are embellished beyond their their natural state you might consider wines from a warmer country that have a broader fruit profile and more texture when considering red wine then one end of a spectrum you have wines like this Barry brothers and Rudd's Australian Shiraz this is a textured Oakley full flavored wine that has primary fruit is delicious spicy fruity and we've worked very well with bold cuisine if you're looking at something that is perhaps a little bit more restrained might even be finer cuisine something that is very complex but but has delicate flavors then you might consider red burgundy not necessarily this one this is rather grand but red burgundy so Pinot Noir or you might consider something from northwestern Italy such as the nebulae of Barbaresco and Barolo or other delicately flavored but textured wines when it comes to red wines from other parts of the world and there's a whole whole plethora of opportunities and each each region will offer a match with appropriate cuisine so for instance if you're tasting wine from Greece in or eating mixed cuisine that's red meat white meat poultry fish there are countless different wines that work well with all of those not just with each of those if you're having a guest for dinner and they're vegetarian there are still so many different wines that work with vegetarian cuisine if you're looking at delicate vegetarian cuisine perhaps salads then the commensurate delicate white wine would work something that is more mineral than fruity lower and alcohol than higher in alcohol if you're cooking something with pulses beans something that might be full-bodied with beans and onions then again you can go for something that is also full-bodied red wine even experiment with full of bodied white wines if you're considering something baked perhaps involving root vegetables potatoes then again you can afford to go for a white wine or a red wine less fruity more textured oilier fuller bodied to to work with the equivalent flavors in the dish now with sweet wines there's so much opportunity to mix and match what you're eating if you're a big cheese eater then one of the the great cheese wines has to be vintage support or indeed Tony bought many other types of port and grand Grahams 1970 is the perfect mesh for sultan has would be madeira as might be the sweet wines of Italy in Greece and and the new world there are many sweet wines that work with puddings as well if you're looking at a wine that is super sweet perhaps 150 to 200 grams of residual sugar then you need a dish that is fully flavored very sweet and licorice but you might also consider wines like Tokai with dishes that are complex and difficult to match why with they have good acidity they cut through sugar in the in the dish if you're considering a wine to to match with something that is delicately flavored maybe a summer pudding an Eton Mess then it's best to rein in the sugar in the wine and have something that is more about fruit such as Moscato d'Asti or misguide the BOM Davinia's wise like that that aren't super sweet but that have delicate fruit flavors to match the delicate food flavors of the puddings and desserts and if like me we love good old-fashioned steamed puddings then the sweeter the better enjoy them