At a dinner party one should eat wisely but not too well, and talk well but not too wisely - W. Somerset Maughan (1874-1965)
Pure and simple for now:
- Sauvignon Blanc with Salmon
- Oak with Smoke - When eating something smoky, drink a nice oak flavored Chardonnay
- Spice with Spice - If you've found a nice spicy Pinot Noir, save it for that next spicy dish you're serving at home, like sausage.
- Earthy wine with earthy flavors - if you find a Merlot you like that tastes a bit like dirt, then either throw it out, or eat with an earthy dish like Mushrooms.
Also try pairing wines and foods according to the seasons - light bodied wine with the heat of summer and the accompanying foods, more fuller bodied wine with the hearty winter and it's accompanying foods. Read more »
