Great Question! So much has been discussed on this topic, I feel unqualified to even talk about it.
For me, the overiding principle is that the wine doesn’t over shadow the food! Simple ‘eh? And of course, the flavors must work well together. Today for lunch, I enoyed some local Georgia Shrimp in a butter/wine sauce with harticot vert. I chose a great Rose’ wine with great acidity and minerality. The combination was amazing and no one part of the experience overshadowed the other.
Oh yeah, I enjoyed it with a wonderful friend which made it all the more enjoyable!
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