White wine. Red wine. Fish, pork, chicken, or beef? Pasta? Fruits? Chocolates? Pairing Wine with food is one of mankind’s oldest traditions. Fermented grapes and delicious food can combine to turn a good meal into a great meal, and all that’s needed to make that happen is a little knowledge and a good bottle of wine. Sugar, fruit, tannin, acid, and of course, alcohol provide wine with its distinctive and wide range of flavors. Similarly, food has its palette of flavors. It can be bitter, salty or sweet, fatty or acidic. Food and wine pairings that feature complementary components, richness, and textures are typically the most successful. But, a complementary pairing can also be a contrasting one. For example, you could pair a pasta in rich cream sauce with a crisp, dry wine, or you could double down on the richness of the sauce by choosing a big, ripe, soft Chardonnay. Generally though, you’ll want to match the weight of the food...Read More >