No one is really sure how and where this process of matching wine and food became so complicated. Food and wine are meant to be enjoyed and savored, since one enhances the other, As simplistic and pleasant as this marriage is meant to be, somewhere along the line, this practice became entirely too complex. The basic idea is the fusion of two flavors to create a third, as simple as that. The only wrong choice of food and wine is serving no wine at all.
Very Light Foods
Chablis Premier Cru
White Burgundy (Chardonnay) – Chassange Montrachet – Puligny-Monteachet
Full Boiled Champagne
Burgundy (Pinot Noir)
Dolcetto, Chanti Classico Chianti Classico Riserva Rioja Gran Reserva Syrah/Shiraz Cotes du Rhone
Medium to Heavy Foods
Barbaresco, Barolo Chateauneuf-du-Pape
Leg of Lamb
The primary consideration of any match is to weigh the flavor and intensity of the food to the flavor and intensity of wine. The more powerful and flavorful the food, the greater the flavor of wine that accompanies the dish will need to be in order for everything to remain in balance.
Some factors to consider are:
Weight, body and texture of the food
Combination within the food
The progression of the courses