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September 25, 2007 | Resources and Tools | WineDirect Admin

Wine and Food Matching

Just as wines that are tasted one after another, should not distract one from the other,neither should the wine consumed during the meal affect the taste of the various dishes accompanying it.The old saying, ‘red wine with red meat, white wine with white meat’, is certainly not set in concrete. If the old rule says; ‘You must drink Cabernet Sauvignon with char grilled beef’, what if you don’t like beef, or, for that matter, any red wine at all?

First of all, there are no rules; they are only time honored suggestions, ideas and opinions that have developed over the years. Wine is supposed to enhance the flavors and aromas of food, and certain varieties of wine styles have been shown to compliment certain types of food.
A good tool that I found to match food to wine and wine to food is available @ http://www.nataliemaclean.com/matcher/.

This tool is only a starting point. Different cooking techniques can change the taste and style of the same food. Asian food, in all its national flavors and styles, spice, sweet and sour in the same dish, can be quite difficult to find the ideal match. The thing about matching what food to what wine is only somebody’s opinion; and nobody is completely right, and nobody is completely wrong. The answer is, of course, education and experimentation. One fact is beyond dispute - if you can find a good combination, the wine will make the food taste better and the food will enhance the wine.

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