curse my love of wine!!!!!!!!!!!!!!

lets talk wine...wine is always my drink of choice. my favorite wine is sauvignon blanc and riesling for white and Merlot and Cabernet Sauvignon for red. When choosing and pairing wines for dinner or desserts , you want to always remember like a marriage wine and food are meant for each other..and just like love there are no rules. The only thing to remember, is to make sure the wine doesn't over power your dish, therefore my rule of thumb is that if i'm serving a heavy dish i.e stew or steaks and potatoes i will choose a full bodied red wine and lighter meals like a angel haired pasta with shrimp and a light vinaigrette serve a lighter delicate white wine. This is my personal preference so it doesn't have to be yours, always keep in mind the flavors of the food, this is most important because wine can either compliment or contradict the flavors of the food. With that being said Ideally you want to play off either the salty, sweet, bold, or blandness of your dish. For example i wouldn't serve a sweet Riesling with a rich dessert like a cheesecake or a mousse because the dessert will completely dim out the flavors of the wine. A sweet Riesling is more appreciated with something salty like french fries or salty chips,...Red meat and Red wines are coupled because they help to mellow the flavors of the robust wine..as well as hard cheeses such as Stilton, Aged Gouda, and cheddar, all of these types of foods aid in softening the tannin structure in red wines. Also its important to as well  keep in mind the amount of acidity in your dish compared to the acidic under tones in your wine i.e a dry riesling with a Greek salad or a Ceaser salad wouldn't be to tasty. So with all that being said go out and buy a bottle of red, white, sparkling and a rose and taste, take notes and compose your next meal simpliy based on the taste of the wine rather it be robust, dry or sparkling, sweet or acidic and make a master piece. cheers. ( i am enjoying a glass of Sauvignon Cabernet as we speak)