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Frankly, tasting is the best option. Otherwise, how would you learn that champagne is the best pairing for fried chicken? Or that champagne is the best pairing for fish? Or that champagne is the best pairing with eggs? Or that champagne is the best pairing with popcorn?
I’m a big champagne and buttery popcorn guy can fried chicken
Wine with Food. It doesn’t get into the science of why each pairs but it does have a good history/background of the wine itself. Has NY Times recipes and pairings. If you want more details on the pairings alone without recipes you can typically google for options and then tasting will refine your pairings
A beginner’s rules of thumb I learned on a wine tour once is that you should look for notes in the wine that would complement or balance the food, the same way you’d season a dish. So think, for example, a bright white with citrus notes would be good with fish because lemon is good with fish.