shared passions; Wine enhances food, and vice versa. But the match you make determines just how complementary they are. The point is to choose so that one doesn’t overpower the other. Your own tastes are the ultimate guide. But here, some simple wisdom:
White Win With White Marts, Red Wine With Red Meats.
It’s still a useful rule of thumb: pale foods and pale wine are a natural association. Light-bodied red wines, though, are fine for lighter foods – which leads us to the more moderns variation
Light-Bodied Wine With Light Meals, Robust (full-bodied) Wine With Hearty Meals.
Given our tastes for varied and adventuresome cuisines, the red/ white meat credo is less reliable. Today, the sauce, the spices and sophisticated recipe combinations make weighing a wine’s body a better cue.
What makes a wine light- or full-bodied? The grapes, where they’re grown, the vintage, even the producer. But for starters, here are a few good examples:
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