Ben Ami Emek Hazor Rose

Matching wines to foods (wine pairing) does not need to be difficult. The two basic types of pairing are:

• Harmonizing (congruent) flavors that to amplify the shared flavors of the food and wine.
• Contrasting (complementary) flavors that balance different tastes of the food and wine.

All wines we offer are tasted and evaluated to meet quality standards and help you find the best and most interesting wine experiences. As part of that process, wines are matched to four food flavor groups:

• Mild - soft cheeses, white fish, lightly seasoned poultry, and starches such as pasta in a light sauce.
• Rich - salmon and similar fish, red meats, fattier foods, and many hard cheeses.
• Intense - heavily seasoned and spicy dishes, and foods with strong, more noticeable flavors.
• Sweet - desserts and pastries, as well as foods prepared with sweet sauces, glazes, or sweet ingredients.

Choose food types within the harmonizing and contrasting filter areas, and matching wines will be suggested on the screen.