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Your question is simply too broad to answer. Almost all good food is enhanced by good wine. And good wine is enhanced by good food. There are many books that explore the myriad food-wine pairings. In general, keep this in mind: the heavier the dish (fatter, richer, darker, meatier, etc.), the heavier the wine must be, in body and alcohol. Lighter and spicy fare (spicy as in hot) requires lighter wines. (And spicy-hot food should be paired with sweeter or off-dry selections.) Red wines are heavier than whites, although the lightest reds can be lighter than the heaviest whites.

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17y ago

What else can I help you with?