Wine pairing

Wine pairing is the practice of matching wines to specific dishes to enhance both. At fine dining restaurants and luxury hotels, the sommelier creates a "pairing flight", typically one wine per course of a tasting menu (so 7-12 wines for a long tasting menu). Pours are small (about 50 ml per glass) to keep total alcohol manageable, but it still adds up. What to expect: pairing flights cost 80-300+ EUR depending on the restaurant. The sommelier introduces each wine briefly, explaining why it pairs with the dish. Practical tips: drink water between wines, don't feel obligated to finish each glass, and tell the sommelier if a wine doesn't suit you, they'll substitute. Non-alcoholic pairings (teas, juices, kombuchas) are increasingly available and equally creative.