Mark Finley California Wine
What You Need to Know...

Home > Wine Guide > Mark Finley California Wine


When it comes to food and wine there are two things that may come to mind – Mark Finley. California wine is the other.

As a rule, this critic is known to throw out the age-old adage “red goes with red and white goes with white.” This so-called violation of old school wine rules is a completely modern way of looking at things.



Basically, if you like a wine, it’s good. If you like a certain wine with a certain food, that’s fine. There is no right or wrong. This is a send off to any self-proclaimed wine snobs out there.

The Art of Food and Wine Pairing

Thank goodness for most of us, there is no science to pairing food and wine as stated by Mark Finley. California wine, and any wine from any other region, can be paired quite well with anything you want to eat. As long as you like it, you have mastered the art. However, some people beg to differ.

Part of the problem of learning how to pair wine and food is learning what tastes good. While everyone’s palate is different, there are some ways to get around this small bump in the road of wine and food pairing. Basically, the food should have a chance to stand up to the wine and vice versa. Neither flavor nor taste should overpower the other, but complement each other. When you take a sip of the wine, it should be a pleasurable experience and the same goes for when you take a bite of your meal.

The ideal food and wine pairing means that their respective flavors replace each other as you consume them. This is the perfect balance and therefore the perfect pairing of food and wine. If one flavor overpowers the other, you have an imperfect balance and have failed at pairing the two.

Dominant Tastes in Food and Wine

A good rule of thumb when pairing wine and food is to think about what each tastes like on its own. Sweet food will usually go best with sweet wine. Bitter wine does very nicely with bitter foods, such as charbroiled meat. Foods that have a touch of acidity (like citrus or vinegar) go nicely with wines that have a bit of acidity to them.

Here's a Quick Guide to Pairing Food and Wine:

  • Pair acidic wines like Riesling, White Bordeaux, Sauvignon Blanc, Red Burgundy, Sangiovese, Gamay, and Pinot Noir with acidic foods such as seafood and tomato-based dishes.

  • Pair bitter wines like Red Bordeaux, Red Zinfandel, Merlot, and Cabernet Sauvignon with steaks, roasts, and grilled meats.

  • Pair sweet wines like Asti Spumante, Chenin Blanc, Vovray, most German white wines, Lambrusco, Port, Sherry, and Vermouth with desserts, cheese, and fruit. Such wines also do nicely as the dessert course on their own.




Return to Wine Guide overview page

Return from Mark Finley California Wine to Wine Club Wizard Home