Food and Wine


 

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Ethnic fare

To make a long story very simple and short, I enjoy matching the food of a country with the wine of a country, picking Italian vino with Italian cocina, French vin with French cuisine and ... well, you get the idea. It makes simple sense that the people of wine-making countries evolve their foods and wines to go well together, so why second-guess tradition?

But what about foods from countries that don't make wine? In my experience, dry table wines in the European and American tradition go surprisingly well with non-Occidental foods, subject to the limits imposed by hot-and-spicy fare.

Simply focus on a wine to match the primary meat, poultry or seafood ingredient, then consider whether the sauce or accompaniments would alter the equation.

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