The important principle is that neither the wine nor the food overpowers the other. The tannin blends beautifully to the protein and both taste better. Soft but slightly acidic reds, such as young California Zinfandels or young Italian reds such as Chianti or Valpolicella, go well with acidic dishes containing tomato sauce. Sweeter or fruitier whites go well with spicy, mildly hot, dishes because the fruit sugar matches to the heat in the food. Some general rules before reviewing specific categories of wine.
Younger wines react less than older wines.
For whites, the warmer and sunnier the climate from which the wine originates, less acid but more alcohol is likely to be in the wine. The cooler the wine, the less it will react to motion. Whites tend to react less than reds. The Internet Traffic Report monitors the flow of data around the world. It then displays a value between zero and 100.