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and something to drink?pairing food with wine by Yee-Fan Sun | 1 2 3 4
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Need more guidance? If all that sounds like a bit much too process, especially since the only flavor you've ever been able to discern in a glass of wine is the obvious grape, try not to stress too much. Here's a guide to some of typical characteristics of a few of the wines you're most likely to encounter at your favorite wine purveyor…

the reds
Pinot Noir: light-bodied, low tannin, flavors of cherries, plums, mushrooms, chocolate

Merlot: medium-bodied to full-bodied, low tannin, flavors of berries, cherries, plums, chocolate

Zinfandel: medium-bodied to full-bodied, high tannin, flavors of berries, spice, pepper, earth

Syrah/Shiraz: full-bodied, high tannin, flavors of berries, plums, spice, pepper, smoke

Cabernet Sauvignon: full-bodied, high tannin, flavors of cherries, currants, herb

the whites
Pinot Grigio/Pinot Gris: light-bodied, low acidity, flavors of pear and spice

Riesling: light-bodied, high acidity, can be sweet or dry, flavors of flowers, peaches, lime, honey

Sauvignon Blanc: medium-bodied, high acidity, flavors of grass, herb, tropical fruit

Gewurtztraminer: medium-bodied, low acidity, can be sweet or dry, flavors of lychee, vanilla, grapefruit, ginger, spice

Chardonnay: medium- to full-bodied, medium- to high- acidity, flavors vary wildly but can include apple, pear, melon, citrus, pineapple, vanilla, butter, spice

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