Here, the cardinal rules for matching up wines and food, from dry rosé and cheesy dishes to malbec and sweet-spicy barbecue sauces.
Silky whites—for instance, Chardonnays from California, Chile or Australia—
are delicious with fish like salmon or any kind of seafood in a lush sauce.
Recipes made with ingredients like mushrooms and truffles taste great with reds like
Pinot Noir and Dolcetto,
which are light-bodied but full of savory depth.
California Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops—like lamb chops with frizzled herbs. The firm tannins in these wines refresh the palate after each bite of meat.
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