Food/Wine?

[Innkeeper]

Hi W.L.W. and welcome to the Wine Board. I'm sure you know that how the food is prepared makes a big difference. Here are some very general guidlines:

Pasta (with tomato). If you like acid with acid as I do, Chianti or Barbera. Otherwise, Salice Salentino.

Beef. Cabernet Sauvignon and blends thereof.

Pork. Pinot Noir, Italian Rosato, Riesling.

Seafood. Shellfish; Sauvignon Blanc, Riesling. Fin Fish; Unwooded Chardonnay, Pinot Grigio, Pinot Gris.