Pairing Food and Wine The rule-of-thumb in pairing food with wines is �red wine with red meat, white wine with white meat,� but rules are made to be broken. Now, comparing tastes and contrasting tastes are ways of matching foods with wines. When you are comparing tastes, look for similar flavors in the dish and in the wine. For example, with Fettuccine Alfredo, full of cream, butter, and cheese, the wine should be as rich as the sauce. Try a full bodied, buttery style Chardonnay. They work well together and their flavors and textures enhance each other. If Chardonnay is not your first choice, use a contrasting taste such as a Riesling, a Pinot Blanc, or even a Pinot Noir. Remember, opposites attract. The flavors and textures play off each other creating new flavor sensations on the palate. Do not be afraid to experiment. Memorable pairing is achieved when similarities and/or contrasts are found in the flavor, texture, intensity, and taste in food and wine. To compare and contrast different wines, take in a tour of a vineyard and a wine tasting. This will allow you to tast....

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