Xavier Rousset on food and wine matching

This show was published 19 December 2008

Overview

Xavier Rousset is an award-winning sommelier and owner of Texture restaurant in London. We catch up with Xavier to get his top tips on food and wine matching.

With food and wine matching the main principle is to achieve the right balance - powerful dishes need powerful wines, light dishes need lighter wines.

In general try to macth the texture of the food with the weight of the wine and then think about all the flavours of the accompaniments and sauces for the fruit flavours in the wine.

With cheese its hard to match a cheeseboard to one red wine or even white wine so many restaurants will serve one cheese with one wine as the cheese course to get around this.

With dessert wines again it's a question of balance, still need a good level of acidity.

Aperitif comes from the latin 'to open' so in other word aperitifs open up your appetite and drinks with acidity, e.g. a gin & tonic or sparkling wine, actually increase your appetite.

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