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Q: What’s a simple, new nibbly to prepare that will delight my dinner guests?
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Q: Red or white wine with a meal? How do i know?

Dick says....
Consider how the “weight” of the wine—texture, alcohol, richness—matches the dish. Light reds, like Pinot Noir, Gamay and Dolcetto, go just as well with light, creamy pastas, grilled salmon or roast chicken as do similarly weighted white wines like Pinot Gris or unoaked Chardonnay. Heavy dishes like osso bucco need a robust Cabernet or Rioja.

Dick Snyder eats, drinks and writes in downtown Toronto. Send him your drink questions here.