Most of the conventional edicts about what kind of wine to serve with different foods are wrong. Go with your instincts and choose what tastes good to you. These tips from the author of "Red Wine With Fish" will help.
Instructions
1. Evaluate a wine in the context of the food. Think about what will go well with the dishes you're planning to serve.
2. If you're not familiar with a wine, evaluate it on the basis of the four tastes on your palate: sweet, sour, bitter and salt.
3. In general, match sweet foods with slightly sweet wines (the food will make the wine seem less sweet). Pair sour, acidic foods with acidic wines (same principle - the sourness will make the wine less acidic), and bitter foods with wine that's a little bitter (from tannins). Serve acidic, non-oaky wines with salty foods to cut the salt.
4. Ignore conventional wisdom on what goes with what, and even ignore grape variety, as one chardonnay, for example, can differ widely from another, ranging from delicate to assertive. Taste the wine before you serve it, and try to learn about specific wines and producers, not just varieties. Ask a wine merchant or sommelier (wine steward at a restaurant) for advice.
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