An Insider's Guide to Pairing Wine with Food

Wednesday, May 14, 2014

Red wine. Red wine. (Copyright: lenetstan/Shutterstock)

Pairing wine and food can bring out the best qualities in each, but how do you know what’s the right combination? Two experts, Eric Asimov and Florence Fabricant, have spent much of their careers figuring out this delicious dilemma and they explain the tools we need to do it at our own tables. In Wine with Food: Pairing Notes and Recipes from the New York Times, they pair 100 wines with more than 100 dishes and offer a guide to help us make your own choices about which wine to serve with great food.


Eric Asimov and Florence Fabricant

Comments [11]

Gerald from Tokyo

I think this was the second time I've heard Leonard express bewilderment at "saddle" as an aroma in red wine. C'mon, Lenny! With all the time you've spent in Italy and (I presume) the south of France, surely you've tasted more than a few "funky" reds! Perhaps "leather" came to mind... or "earth." Or maybe you are a lot more wine-savvy than you let on and noticed the presence of "brett." I realize it's a conceit of radio hosts to profess an ignorance for wine they would never do for politics, literature, film or art. But, really, lampooning common wine descriptors gets so old. Why not accept wine appreciation for what it is and discuss wine in the way your sophisticated NPR audience would expect?

May. 15 2014 08:19 AM
MC from Manhattan

Bay leaves are not poisonous google it

May. 14 2014 12:53 PM

There is one strict rule that I allows follow (and find largely unknown): with blue cheese ONLY white wine---NEVER red, which does not go with the sharpness of the fungus, even as tender as in a very sweet (dolce) Gorgonzola.

May. 14 2014 12:50 PM
Kumru from brooklyn

Talking about importers.. again, do your guests know why Pino Verde Tinto, Portuguese red chilled wine has not been imported in the US?
insistently yours

May. 14 2014 12:47 PM

Red wine the funkier the better
love that ruby color
organic is best
got to have a nose that reminds me of Pinion Pine

Olivier Lemasson

sel et poivre

May. 14 2014 12:39 PM
Kumru from brooklyn

I wish they talked about Vino Verde Tinto, Portuguese red chilled wine that cannot be found in the US... That is far better than Spanish red chilled wines!

May. 14 2014 12:37 PM
Elaine from Baltimore

Here's what I learned from going to wine tastings: if you can't taste it where it's quiet and a meal to eat with it, you're not going to get the wine's full potential.

May. 14 2014 12:26 PM
carl from queens

I like a heavy red with a juicy steak, and a crisp white with a baked stripped bass... but is somebody likes a white wine with steak, and a robust red with a baked fish, that is also fine... the pairing you like is the one that counts..

May. 14 2014 12:21 PM
Roberto from Westchester

I can go to five different wine stores in my area and seldom see the same label twice - How can there be that many vineyards in the world?...

May. 14 2014 12:19 PM
carl from queens

despite the fact that I like a robust red wine, with a juicy steak and a crisp white with a baked fish, what you like is what counts... if you like a white wine with a steak, and a heavy red with a stripped bass, that is the right combo...

May. 14 2014 12:14 PM

…wha'…huh…the radio's on…???


May. 14 2014 12:14 PM

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