Weekend wine with Blake Creedon
Broadly, the old rule of thumb won’t let you down: light dishes tend to go best with white wines while red meat pairs best with reds.
But remember the key thing is the overall ‘weight’ and predominant flavours of the dish you’re matching, and not the ingredients. Take seafood for instance: the simplest shellfish dishes would certainly chime with a zingy white; but you could happily put a light red like a Beaujolais Cru with a spicy, tomatoey fish dish.
