A brief edition of this story from the Viga archive.
Use flavor as a guide
It discusses Chardonnay and Pinot Grigio with lighter or creamy dishes, then explores Cabernet Sauvignon, Pinot Noir and Merlot beside tomato sauces, meats and earthy ingredients.
Keep the pairing flexible
The strength of the sauce and the preparation matter alongside the main ingredient. Use the combinations as starting points, with guests' preferences helping shape the final choice.
Originally published August 13, 2024More stories
