wine with greek

[wineguruchgo]

Hi Hortega,

Welcome to the wineboard! As a general rule, which has been mentioned can be broken, you want the food to be the predominate flavor in your mouth. Wine should always take a secondary role and enhance the food.

Think of what you are eating. Let's use a light, white flaky fish for example. Would you put a big, rich, beef stock on it? Probably not. Because you wouldn't taste the fish. You would probably put something mild like butter or lemon. It's the same with wine.

There are a lot of websites out there that can also help you if you don't want to peruse through a book, including this one. We have a section called Wine/Food Affinites that you can search through to help you.