For example, fatty dishes prefer wines with acidity or tannins to cut through their weighty taste. Some of the most important points when matching food with wine are the nature and intensity of the flavor of the dish, and the ratio of acid to fats in the dish. Strong flavored dishes prefer strong flavored wines. Dishes with modest fat content and lower acidity prefer either full bodied, low acid white wines, or full bodied, lightly tannic red wines. Dishes highly acidic, from vinegars, lemon, tomato, or capers, prefer acidic wines.
Sweet desserts prefer wines of equal or greater intensity of sweetness.
It will open a special Key page revealing a list of wine districts. Select a district from this group to produce a list of specific wines from that area. For example, clicking on Beaujolais links to a list of the 10 Cru Beaujolais, including their ratings, price, and vintage options.