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Successful wine and food pairing can be daunting, but it's worth experimenting with matching wine and food because the right combination creates flavors that are vastly superior to how the wine and food taste independently. There are many different factors to consider when pairing food and wine, but first it's helpful to look at the big picture: the different levels of success or failure one can achieve when pairing wine with food, from poor to refreshing, good, and synergistic pairings.
There are frequent references in wine articles and wine books to "seasonal" wines — wines that are better for summer, fall, winter, or spring. How can a wine be better suited to one season rather than another? What makes one wine more of a "summer wine" but another more of a "winter wine"?
There is no simple formula for wines being seasonal; instead, it's a question of what wines feel like and how a wine pairs not just with food, but also with the surrounding temperature or weather.
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