6 Wine Pairing Tips
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It may seem strange to recommend adding bitterness to food, because we usually associate bitterness with unpleasantness. But there are many foods that have some bitterness, and that bitterness is enjoyable—a little charring on a grilled steak or a roasted red pepper, for example.
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This tip is where you get the classic idea that white wine goes with fish and red wine goes with meat. And while that's a good rule of thumb, it's not always true. Salmon, for example, can pair beautifully with Pinot Noir because salmon is heavy for a fish and Pinot Noir is light for a red wine.
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In this example, the light fish might suggest a light wine. But the most expressive, or dominant, component of the dish isn't the fish—it's the cream sauce. And since that's rich, according to General Pairing Tip 4, the dish would be best with a rich wine, like Chardonnay.