Anyone can pair food and wine.
Experts rely on five basic approaches for pairing wine and food.
Anyone who enjoys wine and eats food intuitively applies the following principles. Just as traditional cuisine s match well with the traditional local wines, today's emerging wine regions too have natural compatibility with the foods produced close by even though today, transportation of either is no longer the factor. Just as Tuscan roast lamb begs for the fine bottle of Chianti, so does broiled Great Lakes whitefish call for a refreshing Michigan Pinot Grigio. Most people do this automatically. Try matching those wine flavors with foods sauced or flavored with cherries, apricots, butter, etc.