Reds with meat and whites with fish, right?
Not so. More than any cut and dry rules, what you're drinking should simply be in harmony with the flavor profile of what you're eating. The drink should not overpower the food, and vice versa.
Jay gives us a few examples of pairing potentials: Baron Herzog Chenin Blanc, Ovadia Chianti, and Blanc Du Castel. The two whites and the red each go with a different bite.
What's your favorite food and wine combination? Let us know in the comments section!
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