When it comes to pairing wine with food, the first thing you should do is disregard every "rule" you may have heard regarding the matching of wine with food. The best wine to pair with your meal is whatever wine you like! The truth is, every person's palate varies, so what works for some may not work for all. That being said, here are some useful things to keep in mind with pairing food and wine.

ACIDITY: Wine is acidic and some wines are more acidic than others. This is a good thing because acid enhances and lengthens the flavor of your dishes.

TEXTURE & BODY: Just as a simple pasta dish with light oil and garlic will be much lighter than the same pasta with a heavy alfredo sauce, a Pinot Noir will be lighter than a Cabernet Sauvignon. So why does the texture matter? Imagine a wonderfully prepared light and flaky piece of sole accompanied with a big bold Napa Valley Cabernet Sauvignon. In this case, the cabernet's rich flavor and body would completely overpower the crispness of the fish.

 For help in finding the right wine for your favorite dishes, please refer to the Van's Vine Line which will explain the features of the many different kinds of wines Van's has to offer.