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My thoughts on foods and beverages always seem to turn towards pairing a great meal with the perfect glass of wine. The key to this task is to recognize the strongest flavors on the menu, whether it be the entree, the side dish or even a sauce. Once you have done this, you are prepared to select an appropriate wine that will complement the food.

If the meal will be heavy and strong flavored, you may want a very light, crisp wine that not clash with the food. If the meal is hearty, like a steak and potato, you might want to offer a slightly stronger wine such as a Merlot or Cabernet. If the meal is light and bland, then you could use a strong flavored wine to accent the texture of the food (like white fish or shrimp).

Food and wine pairing isn't exactly a science, it's much more of a personal preference, but if you would like to learn more about the factors that you should use to make a decision, visit www.FoodandWineBook.com. This site offers a complete guide to pairing food and wine.

Learn more about this author, Trip Todd.
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