As you know, wines can be light, medium or full-bodied. Likewise, dishes can be lighter or heavier.
When pairing wine and food, the wine should be the same weight as the dish; it's OK if the wine is a little heavier. If the wine is lighter than the dish, it can be easily overwhelmed by the food and seem thin.
In other words, serve light-bodied wines with delicate foods, and full-bodied wines with full-bodied foods.
Wine Spectator is hiring an assistant tasting coordinator at its New York office. Get more details.
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