White Zin is not a sophisticated-tasting wine; I’ve drunk it and I know. But it’s easy to drink, which is why it sells so well. I’m guessing it lacks the acid to clear your palate in a steak dinner — but until I’ve tried it, I’m just extrapolating.

Have opinions; but test, too!

mac@savvytaste.com

And Cheese makes a very valid and well-thought statement as well – shows his pedigree as a Fresno State Grad (no joke) .

Thanks again all!

Cheers!

Thanks Larry!

But wine is a food. Or perhaps a spice or condiment added to your food. You want to roast a chicken? Great. How about some chocolate marshmallow sauce on top of that chicken? Who am I to judge?

Certain wines do work better with certain foods. This doesn’t mean everyone has to like the same dishes or the same preparations of these dishes.

When cooking, you don’t have to adhere to a strict recipe if you know some of the principles or guidelines. If you add too much basil or too little garlic or the food dries out a bit, ok, the meal is not ruined. And you can try it again another time.

There’s no need to obsess over the perfect wine or the perfect recipe. But some wines or ingredients work better than others, and a meal is more enjoyable if the reasoning behind them is understood.