Good food and good wine augment each other, bringing out textures and flavors in each other. This goes way beyond the white wine with fish and red wine with meats standard. But it can be a trial-and-error process. Which is really tough because it means you have to try a lot of different wines and a lot of different foods.

Here are a few helpful standards for pairing food and wines that I have wrested from my terrible struggles:

  • oily foods go well with crisp wines with high acid
  • meats with quite a bit of fat go well with wines that have pronounced tannins
  • salty foods (like caviar) go well with wines high in alcohol or that are effervescent (like champagne).
  • fruit works with wines that have oaky flavors