On Pairing

On Pairing

As a follow-up to the pre-thanksgiving day dinner planning post (say that five times fast), I wanted to expand a little more on pairing food and wine. Of course, you can always stick to your basic, red wine with red meat, white wine with seafood and poultry rule if you please, but there’s a lot more to it than that. In fact, those rules can certainly be broken depending on your taste and what the recipe for that particular dish includes. I know when you start learning about wine, the multitude of producers whose names you can’t pronounce and all of the different types of grapes and regions can be extremely overwhelming. You’ll reach a point where you consider saying, “Screw the whole damn thing, give me a Natty Light.” And I can’t even be mad at you for that, because it is a lot to take in. I promise you, though, once you get over the anxiety, you’ll find yourself with a door wide open to endless possibilities of good meals that can become unbelievable.

This chart on pairing is hugely helpful. Whip it out next time you’re stumped about which wine to choose for dinner.

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