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Good Food Wines
by Mary Ewing Mulligan
March 8, 1997
There are 4 characteristics of wine that either complement or contrast with the food. Keep these in mind when making your wine choice:
- Flavor of the wine
- Flavor Intensity of the wine
- Texture of the wine - silky, creamy, etc.
- Weight of the wine
Mary also recommends trying these classic combinations:
- Tawny Port or Late-bottled Vintage Port with Stilton and Walnuts
- Grilled or Roast Chicken with Beaujolais
- Dry Sherry with Soup
- Italian Barbera Wine with a dish that has a spicy tomato base
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