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Okay, most people don't know what wine to serve with what food, so they buy some bland rose and hope it doesn't taste like swill water after a mouthful of spaghetti puttanesca. The traditional rule is: white wines go with fish, seafood, and poultry, red wine goes with beef and your game meats. That's better than nothing, but doesn't always hold true, I'm sorry to say. A fruity red wine, say, won't taste great with a sirloin
steak. It'll probably taste better with a nice
chicken dish, which breaks the rule. So what do
you do? Consider Rule #2 and Rule #3.
Rule #2: Match rich, hearty wines with rich, hearty food and match lighter dishes with more delicate, lighter wines. So, if you have steak, a "big" meat dish, think of a "big" red wine like a California Burgundy. I guess you could match it with a big white wine, too, but I don't know of any big white wines.
Rule #3: Figure it out yourself. Sweet foods often go well with drier wines. Spicy foods might play off a more fruity wine. When no guests are around, put a dish on the table with two or three distinctly different kinds of wine and see which tickles your palate. Then you can start your own rule book.
If you're serving a series of wines throughout a meal,
serve dry before sweet and light before heavy. Save the
sweetest for dessert. For example: start with champagne, follow with a red wine like a Pinot Noir, and end with a French Sauternes (not an American all-purpose Sauterne). Something like that.
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Mob Facts
The FBI's operation "Mobstock" charged members of the Bonanno and Genovese families with taking over brokerage firms and bribing and threatening brokers to pump up the value of stocks for a quick profit.
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