First
ask yourself, do you want your meal to be about the food, with a wine accent,
or about the wine as the star attraction? If it's about the food, choose
a wine that won't overwhelm it-not a California Cabernet with the Dover
sole! Remember that a region's cuisine is a natural for the wines of that
place.
Compare and Contrast: You can shoot for contrasts in flavors-a crisp
Chardonnay, for instance, with a fatty fish like salmon. Or, go for like
with like-lobster with a nutty, opulent Chassagne-Montrachet.
Dessert wines: Should always be sweeter than the dessert. For example,
try a tawny port with a banana tart.
Experiment! Try something new, and stop and take a moment to really
taste, smell and savor your wine-without becoming tense and over-analytical
about it. Enjoy!
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