What I’ve found when you want to pair wine with food is that it’s best to either completely compare or completely contrast.
Sometimes we’ll pick a wine we want to drink and make a food that goes with it, other times we’ll figure out which wine goes with the food.
The tannic profile of Cabernet Sauvignon contrasts beautifully with the fat in a great steak.
The acidity of Sangiovese compares perfectly with the acidity of a tomato-based sauce.
When you’re pairing chicken, pair with the sauce, not the meat.
