Wine on the Radio - October 17, 2003     Listen

Matching wine with food may seem difficult.  Gourmet Magazine's wine consultant, Michael Green sheds some light:

"Drink what you like; it all starts there.  In all the years I've been talking and lecturing to people about wine I can't even recount a time when someone came up to me and said, 'Michael, we had a wine that we loved and paired it with a food that we loved and it was absolute disaster.' 

So I think understanding what you like - know what you like, learn what you like, drink what you like . . . is a great first step - and then pair it with a food that you like. 

When in doubt, marry the weight of the food to the weight of the wine.  Be adventurous.  Some of the most exciting food and wine combinations are based on the unique interplay of contrast or similarity so I think if you're adventurous as well, I think you can really open up the door to many wine and food combinations."

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