Ultimately when one pairs wine with food, the goal is to achieve a flavour greater than the sum of its parts. Each individual palate differs, so the rules of food and wine pairing are not hard and fast. The basic guidelines to follow are fairly logical; foods high in acidity will make your chosen wine seem richer and mellower. Sweetness in food enhances bitterness in the wine, making it seem drier. Savoury flavours heighten the tannin taste in wine, and adding a little salt will cancel this effect, enhancing the character of the wine. Choose for yourself, or feel free to ask staff to assist with prices and recommendations.