| Most everyone reading is now rolling their eyes. | | | | but rather match a solid color to a pattern. |
| "Not THIS again!" So much fuss is made over | | | | As with clothes, you also don't want the tastes of |
| pairings between food and wine, that you have to | | | | food and wine to clash. Use the same common |
| wonder what all the fuss is about, and whether it | | | | sense that tells you which foods match together. |
| is possible for anyone to learn it in one lifetime. Do | | | | A sweet dinner of crab's legs and lobster tail will |
| you just have to go to wine college and get a | | | | be great with a Chardonnay, which is sweet and |
| degree? Well, no, but it wouldn't hurt... | | | | delicate. A grilled T-bone steak wants a hefty, |
| Let's try to skim this down to the basic elements: | | | | fruity wine with a kick to compliment it; time for |
| At the end, it's all about you, your taste buds, and | | | | a Bordeaux! But in some cases, contrast is more |
| how much you care. If you think tilapia fried in | | | | important. Liver is a strong, lingering taste, so it |
| olive oil is the best match for Cabernet, that's all | | | | needs a modest, mild, contrasting compliment, |
| you. Nobody is more right about what you like | | | | rather than a match which would be |
| than you are. And if you really want to appreciate | | | | overpowering; how about a Pinot Noir or any |
| the elegant art of matching food with wine, you | | | | burgundy that isn't too demanding? |
| should experiment anyway. How are you going to | | | | The "red with red" rule is so consistent that it |
| know why a buttery Chardonnay isn't a good | | | | even applies to things other than meat: For pasta, |
| companion for prime rib beef, until you try it | | | | match a red wine to a tomato-based red pasta |
| yourself? Go ahead and try new things; we | | | | sauce, and a white to a white Alfredo-type sauce. |
| promise that the Wine Police won't come and haul | | | | The same goes for sauces on vegetables. As for |
| you away! | | | | vegetables themselves, once again we should go |
| There are the "by-the-book" wine snobs who | | | | for matching simple for simple with complex for |
| have vast lists of food and wine pairings. At the | | | | complex. |
| other end of the spectrum are those who dismiss | | | | Cheeses are another broad area. Anything goes. |
| the whole school of thought as a lot of hot air. | | | | Most wine experts in fact like to have a wide |
| The truth, as you might expect, lies somewhere | | | | array of cheeses and wines so they can mix and |
| in the middle. And with many wine experts | | | | match. As with playing chords on a musical |
| contradicting each other on specific cases, you | | | | instrument, there isn't always an absolutely right |
| would expect that there's less science and more | | | | or wrong answer. This goes for cheese sauces |
| art to it. | | | | and fondues, too. |
| Some basic rules of thumb: Either white wines go | | | | The purpose of this little spiel is to demystify the |
| with fish and poultry and red with everything else, | | | | world of wine for the common person. Hopefully, |
| or else red wines go best with red meats (beef, | | | | you've gleaned enough hints from here to have a |
| pork, lamb) and white wines go with everything | | | | basic concept of what's going on. If you want to |
| else. If only it were as simple as color-coding! | | | | pursue the subject deeper, there's whole |
| Here's a better rule of thumb: Pair a strong-taste | | | | encyclopedias devoted to this subject. And if you |
| with a delicate taste. Another way to say this is | | | | find yourself dining with companions who barely |
| "complex wines with simple foods, simple wines | | | | tolerate your wine drinking, let alone putting up |
| with complex foods". You want the two to | | | | with a rule-book wine bore, you'll still be loose |
| compliment each other. Think of how you | | | | enough to relax and not be so stuffy about it. |
| wouldn't wear a polka-dot shirt with a striped tie, | | | | |