The Wine Experience     
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.  And if you want a really easy to go, just click here for our wine and food matching page.

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