Wine guide
Choosing wine for dinner, made simple
Match the weight and flavour of the meal instead of memorising rigid rules.
Match intensity first
A light meal usually works best with a lighter wine; richer food can carry a fuller bottle. Think about sauce, spice and cooking method rather than only the protein on the plate.
Use freshness to your advantage
Wines with lively acidity can refresh the palate alongside fried dishes, creamy sauces and salty snacks. Fruit-forward styles can soften moderate heat, while highly alcoholic wines may make chilli feel stronger.
Serve with confidence
Chill sparkling and white wine, but avoid serving them ice-cold because very low temperature hides aroma. Slightly cool red wine often tastes fresher in Nairobi weather. Personal taste still matters most.