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The idea of high-acid wine for high-acid cheese illustrated a general principle. "Similar styles of foods tend to pair well with similar styles of wines. It's a very vague sort of proposition, which means you can really enjoy lots of wines with lots of things." (The principle even admits of its opposite: pairing through contrast.) "You can have one dish that you love work out well with different wines. If you love roast chicken with garlic, try it one week with a Gewürztraminer, another week with a rosé, another week with a red wine. They will all work, but the dish will change — the wines will highlight different elements." Case in point: our slice of game hen. "The Gewürztraminer is really fruity, and the game hen is pretty salty — fruit and salt work well together. The Cabernet goes well with the rosemary on the game hen. And the Pinot Noir is a lighter style of red that will work well with poultry."

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