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Food and Wine Pairing Put the sentences in order to make texts about wine: Typically, you will

find the robust body of many red wines (eg, Cabernet au!ignon, "erlot, #infandel$ goes better with red meats like beef and lamb than lighter%tasting meats like chicken or fish& ' white wine is the more usual choice with poultry or seafood& For pork, you could go with either a lighter red wine like a French (eau)olais or a Pinot *oir, or try au!ignon (lanc or a medium Chardonnay& +owe!er, there are exceptions to the red%with%red and white%with%white rule, because a lot also depends on the sauce and spices in the dish 'lso, if you prefer red wines then you could choose a light Pinot *oir with a roast chicken, for example& ,r if white wine is your preference, then by all means pair a fuller%bodied white wine like Chardonnay, or try an off%dry ros- wine, with your steak or pork chop& .& picy /ishes Pair (est with a weeter Wine picy food is definitely one time when the rules for food and wine pairing abo!e do not apply& 0ust try drinking an extra%dry Cabernet with a lamb curry and you1ll see what 2 mean& ' dry wine often does not combine well with hea!ily spiced food like 2ndian, Thai or "exican dishes& 2 en)oy an off%dry or sweeter 3ewur4traminer or 5iesling with spicy foods& 6& 7se Care When Pairing Wine and Cheese 2t is true that wine and cheese are often paired together& +owe!er, choosing the right wine to go with your cheese can be a challenge& ome cheeses, like (rie, are so rich and yet ha!e such a mild fla!or that it can be hard to find the right combination& +ere are some good combinations of wine and cheese:

Pair a full%bodied red like "erlot or Cabernet au!ignon with hard, strong%tasting cheeses like Cheddar and Parmigiano&

(lue cheeses like tilton are wonderful with a sweet dessert wine like Port& ,r try a auternes with 3orgon4ola& oft cheese like (rie is excellent with a nice Pinot *oir or a white wine like au!ignon (lanc or a lighter Chardonnay&

'nd what if you ha!e a selection of cheeses8 Well, why not offer a selection of wines, and use it as an excuse for a wine%and%cheese tasting party9 3etting good at food and wine pairing is as much about de!eloping your own personal tastes in wine as it is about following the rules about what food goes with what type of wine& The best ad!ice is to experiment with different types of wine and different types of food, and decide for yourself what your own pairing preferences are&

Food and Wine Pairing Put the sentences in order to make texts about wine: Typically, you will find the robust body of many red wines (eg, Cabernet au!ignon, "erlot, #infandel$ +owe!er, there are exceptions to the red%with%red and white%with%white rule, because a Chardonnay, or try an off%dry ros- wine, with your steak or pork chop& like chicken or fish& ' goes better with red meats like beef and lamb than lighter%tasting meats 'lso, if you prefer red wines then you could choose a light Pinot *oir with a roast chicken, for example& white wine is the more usual choice with poultry or seafood& For pork, you could go with either a lighter red wine like a French (eau)olais or a Pinot *oir, or try au!ignon (lanc or a medium Chardonnay& lot also depends on the sauce and spices in the dish ,r if white wine is your preference, then by all means pair a fuller%bodied white wine like :& picy /ishes Pair (est with a weeter Wine picy food is definitely one time when the rules for food and wine pairing abo!e d with spicy foods& o not apply& 0ust try drinking an extra%dry Cabernet with a lamb curry and you1ll see what 2

Thai or "exican dishes& 2 en)oy an off%dry or sweeter 3ewur4traminer or 5iesling mean& ' dry wine often does not combine well with hea!ily spiced food like 2ndian, .& Consider the auce 'lso When Pairing Wine ometimes the fla!or of the sauce is the ma)or indicator of how robust a dish is, and you may (lanc& 2f you prefer white, then a more full%bodied choice like Chardonnay would be best& example, a chicken parmigiano dish with a robust tomato sauce, fried chicken, and rich cheeses want to pair the wine with the sauce rather than with the type of meat being eaten& For chicken basted in a "erlot or Pinot *oir while cooking, with the same wine drunk with the meal& For dishes that are braised in wine, then you can choose that same wine to go with the meal& For example, a beef or !eal stew cooked with Cabernet au!ignon& stands up better to a red wine (such as an 2talian Chianti $ than a light white like au!ignon Personally, 2 lo!e a roast Pairing wine with the sauce or seasoning is also a good food and wine pairing tip for pasta, rice or !egetable dishes&