Tip of the Moment:
STORING LEFTOVER WINE

Consider two things when "marrying" wine to food. First, match your food with a wine that complements it so there will be no struggle between the two. The old adage, "Opposites attract", does not apply to wine and food. You do not want a robust Petite Sirah saying to the delicately flavored pork roast, "I’m the strongest", and you aren’t!" Instead, the pork roast should join with a milder red, such as a fruity Zinfandel, so they can say to each, "Hey, we make a great pair!"

Second, match the wine with the food so that neither loses its unique flavor. Cabernet Sauvignon, a full-bodied red wine, is smooth with no distinguishing acidity when drunk alone or with tart foods. But pair the Cabernet to a ham glazed with candied fruit sauce, and the same wine will taste unpleasantly acidic because of the contrast. Like a good marriage, the pairing is most successful when both members retain their own characteristics, yet contribute to the total combination.

First, identify the food flavor intensity. The spices, herbs, sauces and method of preparation determine the flavor intensity of some foods.

Choosing the right wine for the right meal is more than following the simple rule, "Red wine with red meat, white wine with white meat". The secret of successful matchmaking is to pair flavor intensities: Delicate food with a Delicate wine, Moderate food with a Moderate wine, and Abundant food with an Abundant wine.

And remember, there are no strict rules for matching wine and food, only guidelines and suggestions to enhance your experience. Drinking and choosing wine is strickly a personal choice. So, what tastes good for you is okay. No need to explain your choices to anyone but your tastebuds. So, go crazy and experiment. From these experiments you can determine a finer palate. It’s all personal, don’t forget that.