The great love affair:
Right wine, right food
No two things in the world have shared a greater affinity for one another than food and wine. Wine is wonderful on its own, certainly, but food helps actualize its full potential.
Think about this the next time you’re devouring your favorite slice of pizza or piece of grilled fish. A good wine can become a great wine when matched with the right food. Because of that, I offer a few of the food and wine matches that
will leave your stomach satisfied and your taste buds forever
grateful.
The first is Bordeaux with lamb. Perhaps the most cele-
brated, and certainly the most recognized, region in the wine-
growing world, the dark-fruit character and heavier tannins in
these wines are ideal for lamb. Whether it’s a grilled lamb chop,
a braised shank or a simple ragu of lamb on a chilly winter night,
Bordeaux is the ideal match. Whether a cabernet sauvignon,
merlot or malbec is your grape of choice, it’s easy to appreciate
the complement it will lend to a sumptuous, tender piece of lamb.
My favorite pairing is champagne or sparkling wine with
sushi or sashimi. The crisp, clean flavors of sparklers work well
with the high-fat content and relatively neutral flavors of raw fish.
The high acid  and salt content often found in Japanese vinegars
and sauces is kept in check beautifully by the crisp, sharp and
direct flavors characteristic of sparklers. Whether it’s your favorite piece of unagi with a Spanish cava or a spicy tuna roll with an Italian prosecco, the enjoyment you will gain from this match will have you going back time and again.
Staying with the theme of crisp wines and fresh food flavors, look no further than Asian cuisine with Alsatian wines. Alsace is the insular region located in the extreme northeast of France and is best known for its higher sugar, aromatic white wines. Varieties such as Gewurztraminer, Pinot Gris (Grigio) and Riesling are indigenous to this area. These sweet, crisp flavors are a perfect counterpoint for the spiciness associated with food from this part of the world.
The next time you find yourself enjoying your favorite red curry in your local Thai restaurant, think about ordering a refreshing glass of Gewurztraminer as a balance to the spicy kick of the curry. The slightly spicy backbone of the wine will complement the food brilliantly and the sweetness is sure to cleanse your palate and cool you off. Rotate between bite and sip, bite and sip -- you won’t be disappointed.
Finally, returning to the center of France, let’s look at Burgundy, which may produce the most food-friendly wines of any region in the world. This area is my go-to when it comes to game or fowl. Finding affordable selections from this area is easier than you may think, and it’s sure to up the ante of your next dinner party when a roasted chicken or duck is the star of the evening.
You also may choose between a white Burgundy and red Burgundy when it comes to the meat of the evening. If going duck, look to a Cotes de Beaune from just above Lyon. The cherry flavors and low tannins of this wine will match perfectly with the high fat content of the duck. If going with the roasted chicken, look for a crisp, clean Chablis to help accentuate the flavors of lemon, garlic and thyme found in the chicken.
The most important thing to remember in finding the perfect wine for your meal is that the journey should never be difficult. Have fun with the two and explore other combinations and find what you enjoy. Don’t let price influence your decision either; affordable wines from all over the world are always available
If you have questions, your local wine shop can lead  you in the right direction.
Enjoy!
Fulmer Jones' Column
NO TWO THINGS SHARE GREATER AFFINITY FOR ONE ANOTHER
The Spirits Page
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POSTED NOVEMBER 19, 2009
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Fulmer Jones
Fulmer Jones is quite learned in the food and wine industry. He serves as both a private consultant in the wine industry and a wine journalist.
Jones, 31, also constructs wine lists for restaurants, manages wine inventories, tracks profit and loss margins, and trains wait staffs about the basics of wine sales and service at popular restaurants in Arkansas, Mississippi, Alabama and Georgia.
As you may expect, Jones loves food and wine and he enjoys being able to continually learn about the industry and teach others about what he finds inspiring. He also enjoys music, travel, sports and photography.
Jones, a graduate of Hendrix College at Conway, looks forward to providing entertaining and informative columns. He also encourages comments. Jones is the son of Whit Jones.
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