5 Essential Rules for Pairing Wine With Food

Julia Millay Walsh

Food52 and French food blogger and cookbook author Mimi Thorisson of Manger brings us these essential ways to enjoy Bordeaux wines.

Acceptable wine pairings have come a long way since James Bond could (almost) spot a traitor by his ineptitude at the table. ("Red wine with fish. Well, that should have told me something.")

It seems that these days, anything and everything goes—white wine with a juicy steak, Burgundy with dumplings. The explosion of tasting menus has thoroughly opened the doors of wine experimentation. I must confess, however, that I am something of a classicist. It's good to have some guidelines—you have to know the rules to break them. And as for having red wine with fish, I actually had some this week at a bistrot in Paris. It was turbot with a nice Gevrey-Chambertin. While the wine was perfectly lovely, I would have preferred a white Chassagne Montrachet any day, but sometimes you just have to go with the flow of the table. Let's just say that I am glad Mr. Bond wasn't there to judge me.

It's all about personal preferences and palate—here are my favorite ways to pair wine with (and without) food.

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