Wine pairing can sound like a test you didn’t study for. But it doesn’t need to be that way. It’s not calculus, nor is it an enigma. It sure as hell isn’t a contest, unless of course you’re competing  in a sommelier competition. It can be complicated, but it doesn’t have to be. Remember the best wine for any food preparation is what you like. It’s your dime. They are your taste buds and your experience to savor. Memories are the most important commodity in the Universe. 

Start with what’s on your plate, pay attention to the flavors and textures, and learn some elementals of how flavors of food complement and contrast your wine. Food for thought, how is your food prepared? Uncooked, steamed, or poached food tends to have gentler flavors than sauteed, grilled, seared, and smoked food. Match the intensity of the food with the intensity or complexity of the wine. Simple plates with few components are great with modestly priced, unpretentious wine. Food with really high-quality ingredients and several components, are suited to complex wines. 

Sauces and side ingredients matter, too. Creamy sauces often call for a different kind of wine than tomato, garlic, or olive-based preparations. Sometimes the wine works because it echoes a flavor in the food. Other times, it works because it brings a welcome contrast.

Most importantly, the best pairing is simply the one you enjoy. There’s no need to turn dinner into homework. Try something, notice what you like, embrace that choice, and dismiss any jackass wine professional that questions it. When it comes to food and wine, your enjoyment is the priority.    In Wine Pairing for Prison Food, Arturo Negro explains the ideas behind pairing in plain language, with plenty of humor, an irreverent perspective, and real-life examples. The book’s advice is practical: learn a little, taste a little, and enjoy the process.