Log In / Join Now

Wine Spectator School

Class 10: Wine in Real Life


When choosing a wine to serve with food, many people fear they'll pick the wrong one, somehow ruining the entire meal.

Take heart; true disasters are rare. Usually the worst that happens is the wine and food are good individually, but do nothing for each other.

You can skew the odds in your favor by choosing wines that are naturals with food.


What makes a versatile food wine?

Moderate to High Acidity
Acidity in a wine or food increases the production of saliva in the mouth. Saliva helps break down food and at the same time highlights or brings forward many of the food's flavors. To bring out the flavors in your food, drink wine with good acidity.

Light to Medium...

Ready to enroll?

First, you must register for a membership to WineSpectator.com. Your membership benefits include:
  • FREE enrollment in any course at Wine Spectator School
  • Over 230,000 searchable ratings and tasting notes
  • FREE mobile access so you can research wines wherever you are
  • E-newsletters with advance ratings
  • Editors’ blogs
  • Food and wine matching tool
  • And much more
Log In If You're Already a WineSpectator.com Member

If you have questions about Wine Spectator School, please contact us.

Job Opportunities

Passionate about wine? Wine Spectator's New York office is looking for an assistant tasting coordinator.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories

WineRatings+ app: Download now for 300,000+ ratings.