okredprecincts.com

I believe far too much is made of the “proper” wine and food pairings. I realize that many people have made their life’s work all about telling others which wines go best with which foods, but there are rarely perfect answers here, and even though certain basic guidelines are applicable, even the most authoritative experts often debate with one another. Many of the food-wine conversations to which I have been a witness have ended up with one person thinking the other is an idiot, and they almost never agree on the specifics. Generalizations, however — well, that’s another story. A hearty plate of pasta with a deep, rich, red tomato-based sauce, most experts would agree, calls for a tart red wine that has enough acidity to contend with the acid that’s in the sauce. Like Chianti or barbera. ...

Source: https://www.theepochtimes.com/wine-and- ... 58079.html