1 out of 1 people found this Response valuable. If all else fails, drink a bottle of the wine first and then have a second bottle with the meal. It also indexes wines to specific food. But once you understand the principles behind food-wine pairing, you can bend the rules at will. For a rich creamy sauce a forceful acidic white wine goes well.
Acidic dishes do well with a fruity red like a Beaujolais.
1 out of 1 people found this Response valuable. I prefer a dry white with a meal that does not have a cream sauce, I do prefer a red when a cream sauce is involved in order to cut the flavour. Updates Receive email updates as members add new Responses. Related Links Add links you think are related to this Question. Inc. A part of New York Times Digital.