a hard time matching the right food and the right wine? Wine
connoisseurs say it's easy to go right, and hard to go wrong, as
only a few combinations don't work well.
some samples from www.wineloverspage.com:
and steaks - They call for a dry, tannic red wine: Bordeaux or Cabernet
Sauvignons and Merlots; and Northern Italian reds from Piemonte.
- Better with red wine than white wine. An exception to the
food - No strict rule. Try Pinot Noir with Peking Duck, Cabernet
with stir-fry beef dishes (if not too hot), and rich Chardonnay
- The traditional companion is Banyuls, a sweet red vin doux
naturel from Franch.
- Try a big Chardonnay with lobster and you'll find that it works
well as drawn butter with this rich, sweet delicacy.