OK, I've just read an interesting little cheat sheet in my Fine Cooking magazine. The old "rules" of red with beef and white with fish or chicken no longer apply. I'm sure most of us knew that already, but its kind of an easy way to go if you don't know much about wine.
I like this little cheat sheet. Its got a couple of basic rules that even a wine dummy like me can follow.
Pair like with like, remember that salt causes wine to taste less acidic, a sweet food will make the wine less sweet, an acidic food with make the wine taste less acidic, a fatty or oily food will make wine lighter in body, rich sauces require full bodied wine.
Anyone have any easy basics to help the rest of us wine neophytes along?
I like this little cheat sheet. Its got a couple of basic rules that even a wine dummy like me can follow.
Pair like with like, remember that salt causes wine to taste less acidic, a sweet food will make the wine less sweet, an acidic food with make the wine taste less acidic, a fatty or oily food will make wine lighter in body, rich sauces require full bodied wine.
Anyone have any easy basics to help the rest of us wine neophytes along?