Food Pairing

One of the main things that makes drinking wine interesting is what food should I serve this with?

Well the experts say white wine with white meat, red wine with red meat. In today's dining climate, however, this saying does not hold true. Properly matching food and wine is a little more complicated, partially because wine makers are more sophisticated in their wine making than 20 years ago. Today winemakers try to impart specific qualities out of their wine.

Now when pairing any wine with food, the eater needs to think about the body of the beverage and the body of the food.

Malbec is a medium-bodied wine that is ideal with flank steak in fajitas. But if you take the flank steak and serve it wrapped in blue cheese and proscuitto, you need to pair the steak with a full-body wine like Zinfandel.

Or you have a salad. That would be great with a light, fruity Sav Blanc. But if you add spiced chicken to the salad, it would be best to serve it with a Chenin Blanc.

The most important thing I think is that you like the wine you are drinking. Many a time I'll pour a glass of Cab Sav, put in ice cubes and drink it with salmon. The triple no-no. But you know what, the only thing that is important is that you like what your drinking. And the food tastes good. Screw em if they can't take your taste.

Remember imbibe and enjoy!