Ravenswood Winery’s founder discusses the ideal wine to bring out the best flavors of a meal.Ravenswood Winery’s founder discusses the ideal wine to bring out the best flavors of a meal.
[MUSIC] When you're pairing wine with food, it's important to drink what you like. And there are no really hard and fast rules. Wine really is about either harmonizing or contrasting. If you want to stick to the whole notion of white wine with white meat and red wine with red meat, That actually works pretty well. Understand that acidity is really important when the dish lacks acidity. Tannin is really important when the dish has lots of fat and lots of flavor. So if you're having something like a steak, that's got a fairly marbled character associated with it You're gonna want something like a good Cabernet or a good zinfandel that's really assertive, that's got a fair amount of tannin. It'll actually make the steak taste better. So when you take, take a bite of that, chew it up- Okay. And then take a drink of the wine. You'll find is the wine will grow in volume. It will seem less tannic. And it will also seem more fruity. Kind of this smooth, it's almost like the difference between really coarse sandpaper and really fine sandpaper, and the way these chiles seem to work with the oil. Is that you get more of that fine sandpaper kind of quality, that long kind of, you know, intense but not painful kind of finish which is great. If you have something that's smoky for instance. Wines like Syrah have a smoky component so you can harmonize those kinds of things. And your goal, as somebody who is pairing that, is to decide how you want to visualize that particular meal at that particular time.