Wine Dinner

[wondersofwine]

Both theories--like-to-like or contrasting food/wine work for different people at different times. I have heard a Burgundy wine negociant say you can pair a buttery Chardonnay with fish in a rich sauce or you can use something more austere like a flinty Chablis to cut through the rich sauce. I enjoyed a mushroom risotto with the mushroomy Nuits St Georges "Murgers" at a restaurant and actually switched the order of the two red Burgundies I was having because the NSG tasted better with the risotto and the other wine went better with the entree. And I come down on IK's side on the Chianti with tomato sauce pasta dishes.