Help!

[dananne]

Wines generally taste differently with foods, sometimes better, sometimes worse depending upon the pairing. For example, many sweet foods will make some wines taste too lean and acidic. Also, some wines sometimes NEED food to show their best, such as tannic red wines being softened by rare or medium-rare red meat. Some of these pairing rules, like "white wine with fish," are made to be broken at times, while others, like "avoid tannic wine for salty dishes," are generally sound. If you'd like some specific pairing advice, the Wine and Food thread below is a fine place to visit. For the Beaujolais you tried, it's a pretty versatile wine that will go with many different foods. I like it lightly chilled in the summer with picnic fare, and it goes very well with many vegetarian dishes (which is good news for me, as I'm a veg). From what I hear, it also goes very well with simply prepared pork, as well as ham and sausages.

Glad to hear the Beaujolais seemed to be a good place to start.