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When serving a food with more than one dominant flavor element, select a wine that plays well with each aspect.

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For example, a sweet-savory dish like teriyaki chicken is best paired with a fruity wine (to complement the teriyaki sweetness) that has significant acidity (teriyaki’s salty component will dampen perception of acidic harshness) to cut through the chicken’s fatty element. For white wines, try a Gewurtztraminer, a California (or New World/warm climate) Sauvignon Blanc, or a Spatlese, Auslese or Vendage Tardive (Late Harvest) Riesling. As reds go, a sweet Lambrusco is a fine option.

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