http://disqus.com/people/b126aa8b46ef4f0991254a190d51b950/enWed, 05 Mar 2008 13:24:04 -0000http://anotherwineblog.disqus.com/pairing_food_with_wine_and_vice_versa/#comment-1228266On a more micro level, I've found that pretty much any wine with a note of fruit in it will pair well with a sauce/glaze that has the same, no matter what the protein may be. <br><br>I got a big bottle of mango-curry grill sauce from some local gourmet shop as a gift last summer (it lasted me a solid month's worth of grilling sessions), and when I paired it with a pinot noir with a note of cherry, a fruity shiraz or a crisp, sweet Reisling, it worked very deliciously. When I paired it one time with a big, sturdy, tannic Cab, it didn't work at all, despite the fact that Cabs and curry usually match up well.Papa LouWed, 05 Mar 2008 13:24:04 -0000