The Wine Experience                  

Complement or Contrast...More Food and Wine

Is trying to figure out which wine to put with food confusing?   It doesn't have to be.   Just think C2 (C-squared) for Complement and Contrast.  

Complementing is matching the weight and texture of the wine and food.   It's the principle of light to light, full to full and so on.   For example, lighter foods like seafood or poultry match with most whites or fruitier reds.    Bolder reds like cabernet or syrah are ready made for red meats and strong cheeses.

Contrast uses the 'opposites attract' principle like sweet to sour, spicy to smooth, creamy to lean.   So that means floral Gewürztraminer contrasts spicy Asian foods.   Acidic Chablis finishes soft Brie cheese.

The only magic to matching food and wine is yours . . . it's what you like to taste that matters most.  

But remember C2 ... complement or contrast ... next time you're making a choice.

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