Chapter 04 — Travel, Food & Lifestyle

What wine goes with what food?

The old rule — white with fish, red with meat — is mostly right because acid cuts fat and tannin cleans protein. Match weight (light dish, light wine), and echo or contrast a dominant flavor.

Follow-up questions

Best all-purpose wine?

A dry rosé or a light Pinot Noir works with almost anything you'd put on a weeknight table.

What about spicy food?

Off-dry Riesling or a low-tannin, low-alcohol red. Big reds amplify heat.

Cheap wine that doesn't taste cheap?

Portuguese reds, southern French whites, and Chilean Cabernet punch far above $12.

Does letting wine breathe help?

Young tannic reds, yes — 30–60 minutes in a decanter. Whites and older wines don't need it.

Red with fish?

Sure — a light Pinot Noir with salmon or tuna works.

How much to spend?

$15–25 buys excellent wine. Above $40 the increases in quality become subtle.

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