REVIEW (continued)
FOOD AND WINE PAIRING
The main rules for food and wine pairing are:
- Match the weight of the wine to the weight of the food
- Compare flavors
- Contrast flavors
- Tame tannins with fat, but avoid very salty preparations
- Cut fat with crisp acidity or firm tannins
Versatile food wines such as Riesling, Sauvignon Blanc, Pinot Gris, Pinot Noir and Beaujolais have:
- Moderate to high acidity
- Light to medium body
- Low to moderate alcohol
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Additional Tastings
Some classic pairings to try include:
- Muscadet or Chablis with oysters
- A crisp Chardonnay with a lighter, flaky fish or roasted chicken
- Pinot Noir with game dishes or mushroom sauces
- Any Northern Italian red with meat stews
- Cabernet Sauvignon with steak
Additional Readings and Videos
