Just ask a sommelier. And some pairings are obvious. For example, a fish dish goes best with a light wine like Pinot Grigio while a grilled steak would pair well with a spicy Shiraz. But herbs ...

First, you need to narrow the field, and the easiest way to do that is by following the golden rule of wine-and-food pairing: white with fish, red with meat. This eminently sensible rule has come ...

She gave the reasons why you should aim for a bold red wine, explaining, "Wines with higher tannins are ideal for pairing with beef because the tannins cut through the fat." And it's not just that ...