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1.
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Spicy,
salty, smoked, and highly seasoned dishes are best paired with
wines that are fruity and lower in alcohol such as Riesling,
Gewürztraminer, Pinot Gris/Grigio, dry rosés, and
Pinot Noir. Avoid oaky and more tannic wines. |
2.
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Richer,
fattier foods pair best with heavier, full-bodied wines such
as Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel, and Syrah. |
| 3. |
When
pairing sweeter foods with wine, try to keep the sweetness in
the dish less than the apparent sweetness of the wine. If necessary,
sweetness in the dish can be lessened with a touch of citrus
juice or vinegar. |
| 4. |
Higher-acid
foods, such as goat cheese, tomatoes, and citrus fruits, pair
most effectively with higher-acid wines such as Sauvignon/Fumé
Blanc, some Rieslings, Pinot Gris/Grigio, Zinfandel, and Pinot
Noir. If the wine seems too tart for the dish, add a touch of
lemon juice or vinegar. |
| 5. |
In a
meal progression where multiple wines will be served, serve
lighter wines before more full-bodied ones. Serve dry wines
before sweet ones, unless a dish with some sweetness is served
early in the meal, in which case it should be matched with a
wine of like sweetness. Serve lower-alcohol wines (Riesling,
Sauvignon/Fumé Blanc, and Pinot Gris/Grigio) before higher-alcohol
ones (Chardonnay, Viognier, Gewürztraminer, Zinfandel,
Pinot Noir, Cabernet Sauvignon, and Syrah). |
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