Choosing wines to pair with food is not “rocket science,” insists Wine Spectator: “ ... you don’t have to learn complicated systems for selecting the right bottle to enhance what you’re eating.”Kristina King, wine club manager at Kenefick Ranch Vineyard & Winery in Calistoga, California, said the main first step is to evaluate the food being served. For such summer foods as salads, fruits and barbecue fare, some of King’s pairing ideas are:• Sauvignon blanc with green salads and seafood (i.e. Ken Lineberger, founder and president of Rancho Cucamonga, California-based Waters Edge Wineries, advised choosing wine that “never overpowers the flavors of the food you’re eating. “It’ll pair well with just about anything summertime throws at it.”However, there are no hard and fast rules. Wine and food are meant to be enjoyed, and really that is the end goal.”

Source: The Herald June 18, 2020 03:56 UTC