Does anyone have any good general rules of thumb for learning about pairing wines? I know red goes with certain meats, white with fish and pasta, etc. I'm looking to step up my game though!

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A very straightforward one is grows together goes together. Meaning: wines from a particular region of the world will generally go well with foods from that region.

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Congruent or complimentary pairings work best. Example; a creamy and cheesy pasta dish would pair well with a creamy-bodied wine like Chardonnay. OR the same creamy and cheesy pasta dish would also pair well with a high-acid wine like Pinot Grigio or Sauvignon blanc because the acid will cut the fat of the dish resulting in a wonderful balance.

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Absolutely THIS. Analyzing the organoleptic characteristics of food will help identify the optimal character of the wine to pair it with, to make sure that the perfectly balanced and well rounded taste is achieved - basically by pairing food with wine if characteristics that are complementary to those of the food.

Get a flavor wheel — super helpful as you start to think about how things pair and then look at the guidance from people above.

Also, champagne goes with most things and can be a bold statement. Serving pork, go with a light rose. Serving stake, how about an intense Rose Saignee. Seafood, most thing goes.

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Thanks - really appreciate your detailed response and will be looking into wine folly!

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https://www.decanter.com/wine-news/opinion/the-editors-blog/best-wine-books-to-read-while-in-self-isolation-435221/

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Honestly, google is your friend. Be open minded and enjoy the trial and error process :) I’ve been a wine enthusiast for about 15 years and still google wine pairings at least a few times a year.

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As an Indian, I can tell you Indian food isn’t made to be paired w wine. Drink lager or a Coke Zero lol.

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For pastas and fish, try and pair wine to the sauce as well. Some medium bodied reds will fit the bill

My cheat code is use the Vivino app. Scan the wine and they tell you what it would pair nicely with based on the taste profile of the wine.

Best app ever

Consider the wine as an ingredient in the dish - where you might add some lemon or lime juice, pair a wine with strong lemon-lime zest aromas. Expand into other citrus too! Where a rich blackberry jam might work, use a wine with that note. There are some basic structural contrasts to avoid that are pretty universal, so look into that too. WSET has the basics in level 2.

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