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"A bottle of red. A bottle of white. Whatever kind of mood you're in tonight?" Quite possibly Mr. Billy Joel but, if you're in the mood for red and in the mood for oysters, are you sure you'll enjoy it? The key to pairing food with wine is to think about the type of food you'll be having and then match it's weight with the wine. For example, if you do want those oysters think about a crisp Sauvignon Blanc. The acidity will bring out the brine and creaminess of the oyster. Choosing a red will mask the oyster's taste with the wine's tannins. For the most part think light wines for light food and heavy wines for heavy food.
|Jennifer Mathes, Ph.D.|