Pairing wine with a seasonal menu

Pairing wine is not about finding one fixed rule and applying it to everything. When the menu changes often, wine has to follow ingredients, cooking methods, season and intensity.

A more vegetable-led dish may ask for freshness, acidity or subtle aromas. The wood fire can call for structure, but also for wines that lighten the plate. Lake fish, citrus, garden herbs, cheeses and sauces each have their own voice.

That is why we prefer advising at the table. The wine list matters, but it does not replace conversation: what have you chosen, what kind of wine do you like, how much do you want to explore? From there comes the pairing that accompanies the meal without taking over.