When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there is no right or wrong answers. Sure, some combinations will be better than others, but you'll discover what these are through experimentation with your favorite foods and wines. So out with the rule book and in with the freedom to improvise and have fun. Here are some basic pointers that may help you on your way: Wine should complement the food rather than dominate it, so one simple thing to keep in mind is "light food: light wine, heavier food: heavier wine". Soups, salads and light dishes will show best when accompanied by light, usually white wines. More robust foods with fuller flavors can handle bigger, stronger wines. Obvious, I know, but it really is that simple. La Vinotheque of Farmington, "Bordeaux Headquarters."
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