I t is common for people to view sparkling wine interchangeably with Champagne. However, Champagne is actually a district in France. Her experience has shown these to be the most compatible with a variety of dishes. When matching a wine to a menu, consider the heartier and more flavorful components of your meal. A few other tips from the ShortCut Kitchen Ask a wine expert for help in selecting a wine.
Most reputable markets have a trained wine buyer on staff.
A slight sweetness to wine can counterbalance saltiness. Salty dishes pair best with wines that are lower in acid, or are sweet enough to balance out the acidity. If the dish you are serving has bitter qualities you should avoid wines high in tannin. Fruity wines will promote earthy flavors. Try serving Port if your dessert contain walnuts.