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Wine
on the Radio - March 13, 2003
The
Basics of Matching Wine and Food
Putting
wine and food together isn't an exact science no matter what you've
read. However, there are some very basic things that you can
keep in mind regardless of whether you're planning a dinner at home
or perusing the wine list at a restaurant.
- Think Texture
- More full-bodied and "bigger" wines like cabernet
go better with hearty, flavorful dishes. Subtle or more
delicate dishes fit better with light and crisper wines - reds
like an inexpensive Chianti or whites like a pinot grigio
- Balance
and Contrast - Wine really is another ingredient or food group
for the meal . . . like a seasoning, sauce or side dish.
When you add
all the parts together they bring out the best in one another.
Here's one little tip: if you're in doubt, go with the most
versatile and food-friendly wines, usually a merlot for red and
chardonnay for white.
Pop the cork™!
Listen
to the show
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