Even if a restaurant wine list is long, it’s certain to be organized in some way or other.

Comté, like Gruyère and Beaufort, other “Alpiine” cheeses to which it is related, is a cooked-curd, pressed, and hard-aged cheese.

Never mix anything with wine but love.

The “little black dress” is a classic piece, versatile, even timeless. Likewise, in the wine world, wines in “little black bottles” are classic wines that mix and match with various foods with aplomb—the kinds of wines that you want to have around all the time and for every meal, including Thanksgiving Day dinner.

The label of 1807 Thomas Buchanan Madeira. Photo courtesy of Rare Wine Company.

The range of colors in Sherry. Photo from Creativa.

Keep in mind that it’s the globe’s lighter reds that will put you palate in good stead with as wide a range of foods as you wish to enjoy.

Here’s to the reds of summer: soft, smooth, juicy reds that you’ll want to gulp rather than sip. Even reds that can take a chill.

Chocolate is a food, and guidelines that help us to profitably pair wine and food ought rule here as well. Photo from Kelly Visel on unsplash.

Are there “Just Say No” foods, such as runny eggs or asparagus, that you should never drink with wine?

Recommendations of wines or wine styles for both Easter and Passover meals.

Suggestions on matching wines with foods of Asia.

The oldest wine-and-food rule is “White wine with fish; red wine with meat.” But what if you eat neither?

In the world of wine and food, nothing’s fishier than the hackneyed advice, “White wine with fish.”

Mad about ewe – and cow and nanny, too.

The key to matching wine and food is about what’s already in the wine and in the food.