"weight"-the balance between the weight of the food (a heavy, red sauce pasta versus a more delicate salad) and the weight or "body" of the wine (a heavy Cabernet Sauvignon versus a more delicate Pinot grigio). In wine tasting, body is determined primarily by the alcohol level of the wine and can be influenced by the perceptions of tannins (from the grape skins or oak) and extract (the dissolved solids in the wine derived from winemaking processes like extended maceration and sur lie aging). An oaked Chardonnay from a warm wine region, such as Australia will be "heavier" in body than a stainless steel fermented Chardonnay from a cooler wine region such as Chablis. Pairing heavy wines with light dishes or vice versa, can result in one partner overwhelming the other. The "weight" of a food can also be described in terms of the intensity of its flavors-such as delicate and more subtle flavors versus dishes that have more robust and hearty flavors. A key to pairing upon this principle is to identify the dominant flavor of the dish. Sauces can be the dominant flavor instead of the meat or main component. While poached fish is usually light bodied and better served with a light white, if the fish is served with a heavy cream sauce it could be better balanced with a fuller bodied white wine or light red. Weight is also especially important when considering the wine style to pair with one of the most classic wine pairing dishes: cheese. Cheeses come in a wide range of flavors and textures, and it is important to consider the qualities of each in order to choose the right wine to pair. Soft, rindless cheeses which have not been aged usually sport a delicate texture and mild, tangy flavor, which will go best with dry or even off-dry white wines, along with light-bodied red wines and rosés. For example, fresh mozzarella or burrata will pair well with Italian Pinot Grigio, while a fresh goat cheese will go nicely with Riesling from the Finger Lakes or Germany. Creamy cheeses with a bloomy rind, like Camembert or Brie, will go beautifully with a traditional method sparkling wine, like Champagne or Cava. The acidity of these wines cuts the richness of the cheese, while the yeasty autolytic aromas and medium body complement the creaminess of the latter. Semi-soft cheeses like Gruyere are best with