There are 4 characteristics of wine that either complement or contrast with the food. Keep these in mind when making your wine choice:
Flavor of the wine
Flavor Intensity of the wine
Texture of the wine - silky, creamy, etc.
Weight of the wine
For further information on pairing wine with food - Mary recommends the book Red Wine with Fish by Joshua Wesson and David Rosengarten
Mary also recommends trying these classic combinations:
Tawny Port or Late-bottled Vintage Port with Stilton and Walnuts
Grilled or Roast Chicken with Beaujolais
Dry Sherry with Soup
Italian Barbera Wine with a dish that has a spicy tomato base
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