At the basis of wine pairing, the general public can follow some basic rules and “get by” when choosing a wine with their meal. Use light wines with appetizers and hors d’oeuvres, reds with beef and whites with chicken for example. Some people even just find one favourite wine and just drink that with everything. What gets lost in all this generalization is the relationship that the science of winemaking has with the food it can accompany. So yes, red wine does pair very well with red meat as an example. But, have you ever stopped to ask yourself why it does? What is it about the molecular structure