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Gino Spano

 Tags: Catering Trends

Summer is that perfect time of the year where the grills are at their best selves; soaking in all the richness of the sun as flaming coals burn their best to make well-broiled and sultry barbecues.

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Friends and family gather around a table with forks and knives ready to pierce into these portions of food; ever ready to create memories that will be referred to after many passing days.

While this sounds exciting, an important aspect of making this dream a reality is when a good drink, warm or chilled, complements the saucy meat at the table. The tastes derived are always unexplainable.

Meanwhile complementing a food with a drink is not something to be done haphazardly - you should count yourself saved if you recently escaped a plate of burnt sour beef with a tall glass of warm Malbec. The awfulness of this can’t be explained.

So, to save you another moment of such a calamity, this well-put-together infographic shares all there is to know about food and drink matchups.

Straight to the Point, What Works with What?

The list of food types to choose from are countless. First, to make a delicious barbecue meal, this guide on choosing infrared grills makes things easier. Then, you need to determine which meat you’ll barbecue, and which drink goes with the meal you’re making.

Fortunately, there are tricks to this stuff, and this infographic shares it all.


Red wines often tend to be the most sought-after wines, but they could have damaging effects to flavouring if not chosen well.

Dry red wines are better off with thick textured red meats like beef, pork, and lamb while giving off a strong sharp flavouring that rules it out for sour foods like a zingy barbecue. You may use sweeter red wines for this instead as they tone down the sharpness or spiciness of leaner meats.

White wines will suit your vegetables, cheeses, poultry, and seafood. A glass of chilled Merlot paired with grilled scallops with cheese and garlic butter will leave you speechless all night.

Sparkling wines work similarly to white wines but are a lot sweeter and fruitier, which makes them also perfect for lighter textured foods - seafood, cheeses, and vegetables.


Beers could be pretty confusing because they almost taste and smell the same. The good thing, they may not easily wreak havoc like badly chosen wines, but a bad pairing can still make a meal less enjoyable.

Across all boards, Pilsner, Brown Ales, and IPA will be the safest to fall onto, but a good run through the other options for a more careful complementing will do you well.

Check out this infographic for more pairing best practices:



Gino Spano

Starting with roots in a kitchen at 14 years old, he worked his way up the ranks and by the young age of 17 was responsible for daily events of 50 to 600 people. Gino continued to use his talents to work in catering, banquet and restaurant kitchens across the GTA. His love for Italian, French and Asian cuisine paired with his wide variety of knowledge brought him success in his new venture at Seventh Heaven in 2001. Over the past 12 years, he has cooked many meals for social events, corporate events and government officials. His love for new challenges brought him into corporate sales where he and the Seventh Heaven team won Best Catered Event for Canadian Linen’s “The Great White North” – Facility Grand Opening in 2009.
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