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Wine Spectator School

Class 10: Wine in Real Life

REVIEW (continued)



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



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

Matching Wine with Food

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