How to include umami foods in your diet, which wines to pair with umami foods.

Food and wine pairings for salmon, beans and other super healthful foods.

List of wines that pair with popular dishes in Italian restaurants.

Ten wine selections, both red and white, that are all value wines – wines that are far more complex and praiseworthy than their price tags suggest. A photographic food pairing guide makes suggestions for each wine.

Among the things driving the rise in sparkling wine sales is heightened consumer education about price, flavors and food pairingsSo I thought I’d do my pre-holiday bit and bubble up a little know-how that could come in handy as you consider what sparkling wine to select.

Wine and food matching is the process of pairing a food with complementary flavors, aromas, and textures found in wine. It can be a nuanced art and the life-long study of oenophiles and sommeliers. In very up-scale dining situations, it is not uncommon for each dish in a multi-course meal to be matched with a different wine. While individual taste certainly plays a large role in wine and food pairing, there are traditionally accepted guidelines. However, it is worth noting that a well-selected, non-traditional pairing can bring an unexpected or exciting new dimension to a meal.Perhaps the most basic guideline, familiar to even wine novices, is, “red with red and white with white.” It says that, as a guiding heuristic, white wine should be served with white-fleshed meats (fish, chicken, etc.) and red wine served with beef, lamb, and other red meats. While “sound” advice, it is an oversimplification. In fact, many dishes, including pork, salmon, duck, and turkey, can be successfully paired with red or white wine.This advice is only a starting point, as each fish or meat can be prepared in a variety of ways calling for different wines. Fish poached in red wine for example, will be better matched with a light red than with many whites. This leads to a second guideline that if the cuisine has a strong character 'matching to the sauce, not the protein' can be the best approach.A useful perspective is to match the food of a country or region with wines also from that country or region. Most Italian wines will match well with pizza, pasta or risotto, for example, if the dishes are prepared according to traditional recipes. And the contrary is also relevant: a French wine from Bordeaux, for example, may not sit comfortably alongside dishes incorporating olive oil or spices, ingredients alien to Bordeaux's indigenous cuisine.