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Pairing Food and Wine
When pairing food and wine, body not color matters most. Body is the weight of the wine in your mouth and corresponds closely with alcohol level. Fuller bodied wines such as Cabernet Sauvignon, Barolo, and Syrah all go well with heavier dishes such as roasted meats, while lighter wines such as German Riesling, Pinot Blanc, and Beaujolais pair best with lighter fare such as salads.

Pairing Food and Wine
Don't follow rules too strictly when pairing food and wine. Instead, drink what you like with your meals. Just try to refrain from major errors of judgment such as annihilating a delicate poached fish dish by pairing it with a heavy red, such as a big Australian Shiraz.

Pairing Food and Wine
In the Old World especially, regional wines are made to compliment local fare. On the eastern seaboard of Italy for instance, the locals pair freshly caught fish and seafood with Verdicchio, the restrained white wine made in the area. Following suit makes good gastronomical sense.

Pairing Food and Wine
Although Champagne is traditionally served with cake at weddings, it's a dubious match. Champagne tastes searingly sour when you pair it with very sweet food. It's best served on its own or with salty or savory foods.

Pairing Food and Wine
Champagne is a wine, not just a celebratory tipple. It works marvelously as an aperitif, a first course accompaniment, or both. Bubbly has the refreshing tartness to freshen the palate, making it a good wine with which to whet the appetite, and its toasty, biscuity flavors makes it a lovely match for fresh salads, seafood, or even a plate of French fries. It's a classic match to sautéed mushrooms.

Pairing Food and Wine
The best wines to pair with seafood include: Muscadet, Verdicchio, Chablis, and Champagne. All of these wines are delicate, restrained, and perfect with fish.

Pairing Food and Wine
Salads dressed with lemon-based dressings are less likely to ruin the balance of an accompanying fine wine than those made with vinegar.

Pairing Food and Wine
If you use a certain wine in a stew, drink the same one with the final dish. This ties the flavors together and creates harmony.

Pairing Food and Wine
The French pair Alsacean Gewurztraminer with Munster, a cheese that has been made in Alsace since the Middle Ages originally by monks. Munster is a pungent cheese often eaten with baked potatoes and finely chopped onions, and pairs well with the rich, rose petal scent and full-body of Gewurztraminer wine.

Pairing Food and Wine
Look for smoky wines to pair with grilled foods. Australian Shiraz, South African Pinotage, or reds from the Northern Rhône region of France such as Hermitage and Crozes Hermitage spring to mind.

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