Pairing Food and Wine

In the beginning, there was wine. And there was the rule, and the rule said thou shalt drink red wine with meat and white wine with fish. And it was good. Well, not really, but it was simpler to remember.

The truth is, as with most things, it's a continuum. After all, not all fish is created equal, and so while you wouldn't dream of having anything heavier than the lightest of white wines (a Pinot Blanc, say) with oysters, tuna could probably stand up to nearly any white and many reds (perhaps a Syrah). Similarly, a steak would overpower any white, but pork chops would go quite well with some of the fuller-bodied chardonnays.

In general, you should first consider the weight and texture of the food. Does it melt in your mouth, or does it take some chewing? What about the seasoning? Is it delicate or spicy? Generally, the more powerful the flavor and texture of the food, the darker and more intense a wine you can drink with it.