With the enormous collection of wines on the market, the old rule doesn’t even get us halfway to choosing a wine. Here then are few tips to take wine with varied kind of food.

The wine is as much a part of each dish as the sauce. Just as you wouldn’t pour a thick tomato sauce over a delicate piece of sole, I wouldn’t drink a big California Cabernet with the sole, either.

On the flip side, a delicate Meniere sauce would be overwhelmed by a big hunk of grilled steak.You can navigate to buzzfeed.com/mikeasimos to get more information about wines and wine industry.

Bright, crisp, young Chablis would be equally overwhelmed by a steak. It isn’t just the traditionalist in me that says Chablis and Filet of Sole Meniere is a match made in heaven.

That’s my first wine pairing tip – think of the wine like an additional sauce for your dish. Ask yourself if the flavors you get in a specific wine are flavors you would use in the sauce.

There doesn’t have to be a perfect match of constituents in the dish to flavors in the wine. I’ve never used a cassis based sauce on my lamb, but we know from tasting that a Cabernet-based wine works wonderfully. We also know that a Tuscan red, such as Chianti or a Brunello, would work as well.

Another key tip is that the wines of a place generally go well with the cuisine of that place. A great example is the dry, white wine made where the Loire River meets the Atlantic Ocean, Muscadet.

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Mary Littleton

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