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

For further information on pairing wine with food - Mary recommends the book Red Wine with Fish by Joshua Wesson and David Rosengarten

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

  Back to The Wine Cellar

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