Similarly, red wine, often higher in tannins, partners with richer, fatter foods as steak lamb and venison. What one usually is looking for is a union between the two that works well together. There are no absolutes. Some matches work well and some don't. Generalization has an absurd side.
All wines taste better with food.
When you have a sudden craving for junk food, don't be afraid to try non-conventional choices and drink what you like. In our busy schedules, catching a meal on the move is more often the rule than the exception. Try a few and see what you like. Nothing really matters except that you find a good choice for you. Jane Hermansen is the Director of the Greater Washington Wine School .