When it comes to matching food with the appropriate wine, most of us are as bewildered as an octogenarian at an Ozzie Ozbourne concert. Be that as it may, if you follow some basic guidelines, it's not really that difficult to get a combination that works. In case this list does not make it to the refrigerator magnet ousting long expired pizza coupons or last year's Red Sox schedule, here are a few simple suggestions to help take the mystery out of food and wine pairing.
There's a reason spaghetti and meatballs tastes so good with a bottle of Chianti. The Italian's designed this wine for dishes like this one. High acids in tomatoes are complemented by a sharp acidic structure to Sangiovese, the grape largely used for Chianti. So, matching the wine to the region of the food is as sure a thing as a rainy day in Seattle.
Big food, food, big wines; lighter fare, lighter wines, sounds simple, but many people miss this one. They may like Merlot so they have it with everything: even white fish; which will actually make the wine taste metallic.
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