Once you've matched the weights of food and wine, some fine-tuning can bring out the harmonies of the pairing.
Traditionally, wines were paired with dishes from the same region. Muscadet with oysters and red Burgundy with coq au vin are just two examples.
Now, instead of deciding whether to have Burgundy with your coq au vin, you now have a choice of Pinot Noirs from several countries made in many different styles. Furthermore, with the advent of fusion, a single dish may contain ingredients from the Middle East, Asia and the American Southwest.
For those seeking flavor nirvana and memorable pairings, the fine-tuning possibilities are endless. The following principles provide helpful guidance:
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