Instagram story viewer> @yorkshirewineexplorer> Tagged
The Yorkshire Wine Explorer(@yorkshirewineexplorer)'s profile avatar HD Profile

The Yorkshire Wine Explorer

@yorkshirewineexplorer

undefined
POSTS STORIES REELS TAGGED
Great food and wine pairings aren’t guesswork. 🍷🍽️ Four simple principles explain why certain combinations work. 🟤 Bronze Series · WSET L1 · Food & Wine Pairing ⚖️ 1. Match the weight Light food needs light wine; rich dishes need fuller-bodied wines. Delicate fish can be overwhelmed by a powerful oaked Chardonnay, while beef daube suits a fuller-bodied red. 🍋 2. Acidity cuts through richness High-acid wines refresh the palate after fatty foods. Think crisp Chablis with oysters or Champagne with fried chicken. 🥂 🥩 3. Tannin loves protein Red-wine tannins interact with proteins and fats in red meat, making the wine seem smoother. Cabernet Sauvignon with steak works beautifully; with delicate fish, its tannins may taste harsh. 🌍 4. Regional harmony Local wines and foods often evolved together: 🧀 Sancerre + goat’s cheese 🍝 Barolo + truffle pasta 🦪 Chablis + oysters 🐖 Alsace Riesling + pork 🍰 Bonus rule — sweetness Wine should be at least as sweet as the dessert. A dry wine alongside a sweet dish can taste thin, acidic and bitter. 💡 L1 Exam tip: ⚖️ Match weight 🍋 Acidity balances fat 🥩 Tannin pairs with protein 🌍 Regional matches often work 🍰 Wine sweetness ≥ food sweetness 📚 Save these rules for your next meal — and your WSET L1 exam! 🍷✨ @winechef @winechefbr @winefoodtime @winefoodweirdo @taste_your_wine @winepairtravels @winepairglass @saltandtannins @wine.tannins @tanninsandtruth @tannins_and_toddlers @wine_tannins @wine.gastronomy.cigars @winegastroworld @passion_winegastronomy @wine_gastro @passion_winegastronomy @wine_and_food_onlyfans @wineandfoodpromotion @wineandfooditalia @wineandfood_bystockholm
4
Download
We are delighted that Marco Alessandro Felicissimo @yorkshirewineexplorer has written our latest article exploring whether there is a Yorkshire Wine style. https://yorkshirevineyards.co.uk/insights/f/finding-yorkshire-in-the-glass A fascinating discussion on how the Yorkshire region is shaping itself and English Wine. #yorkshirevineyards #yorkshirewine
21
Download
0
Download
I’m a very proud Yorkshire-Geordie hybrid lass and seeing the Yorkshire wine region expanding so successfully is such a beautiful thing 🤍 Anyone else fancy coming on a Yorkshire winery tour? Great map courtesy of @yorkshirewineexplorer #wine #yorkshire #ukwine #sommlife #northeast
1
Download
🇮🇹🍷 LE MACIOCHE BRUNELLO DI MONTALCINO 2020, Tenuta Le Macioche, FAMIGLIA COTARELLA @famigliacotarella @cotarella_sisters @riccardo.cotarella 🍷Rosso rubino tendente al granato alla vista. Naso intenso con note di frutta rossa in confettura, fiori macerati, tabacco e sfumature di macchia mediterranea. 🍷 Corposo e appagante in assaggio, dove si caratterizza per un tannino vigoroso ma perfettamente integrato e funzionale al sostanziale equilibrio gustativo. 🍇 Sangiovese 100% 👉Have you ever drink Brunello LE MACIOCHE⁉️ 👇Comment below 👇 #reels #reelsinstagram #italy #instagood #viral
102
Download
0
Download
0
Download
🏴󠁧󠁢󠁳󠁣󠁴󠁿🇭🇲🇬🇧 Nicosia Wineries - Trecastagni - Catania - 🍀Part 1/3 We leave Etna, just hours before takeoff, with an iconic local company, Cantina Nicosia, an important company in terms of production capacity that wisely decided to dedicate the best hectares on the slopes of the volcano, of the 250 owned (not only in Etna), to the prestige line. Welcomed with the utmost kindness and availability by the company Brand Ambassador Santi Natola, after a visit to the production cellar, the aging coop, and the corner of the old vintages, they were invited to a very fascinating tasting, with two truly unique gems, which we have the pleasure of reviewing for you. 🍷Contrada Monte Gorna Etna Rosso DOC 2023 🍇90% Nerello Mascalese 10% Nerello Cappuccio, soils composed of volcanic sands, derived from the disintegration of lava masses, very rich in minerals at 750 m above sea level, breeding: rammed cord counter-spallier with 25-year-old vines, winemaking mainly in steel, 50% of the wine matures for 5-6 months in barriques and another 3-4 months in large barrels; 13% vol. A beautiful medium-bright ruby turns the transparent of the red coral chalice, emanating aromas of purple, blackberry, railway cherry, nutmeg, zagara, lemon balm all corollated by flint swishes. The sip is of medium structure, with a fair acidity, and with tannins that are being supplemented but not invasive. The tail is thin, straight and very long, cardamom, black pepper, graphite, black gooseberry, myrtle, clove, saffron finish and volcanic savouriness, which guides the drinking like an elegant and long row rouge. ❤️EMOTION 7.6 💫To be continued...
30
Download
back to up