It’s a lot easier to make a match that works when pairing food and wine then it is to create an unpalatable clash.  Wine and food naturally go together and people all over the world have been playing with various combinations since time began.  The tricky bit comes when you really want to maximize the flavors of both the food and wine and create the perfect marriage where each not only compliments the other, but can make up for each others shortcomings.

Matching wine and food is all about weight and balance.  Historically it was white wine with chicken and fish, red wine with meat.  The reason is simple.  Chicken and fish are lighter in flavor than red meat.  Light food goes with light wine, heavy with heavy.  Lighter reds go great with some poultry.  A pinot noir with a Thanksgiving turkey is amazing.  So it’s not really about color, it’s all about the weight or power of the food and wine and how well they can be brought into balance with each other.