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" When you eat different foods, you&amp;#039;ll notice an obvious difference in texture or firmness. The same holds true for wines, which are classified as either light-bodied, medium-bodied, or full-bodied. As the texture scale for red wines builds from light to full, you can generally expect gradating scales for color (from light red to deep red), ageability (from wines to drink young to wines to age), and tannin level (from low to high). Texture plays a role in choosing wines to pair with foods. Very full-style wines have a mouth-filling texture and bold, rich flavors that make your palate sit up and take notice. But when it comes to food, these wines tend to overwhelm most delicate dishes. A general rule is: The sturdier or fuller in flavor the food, the more full-bodied the wine should be. For foods that are milder the best wines to use would be medium- or light-bodied. When you shop for wine, remember the most important rule: Choose what you like. Try different textures and styles, and play with food pairings to see what you like. Light-Bodied Red Wines Bardolino Valpolicella Chianti Rioja-Crianza Beaujolais Beaujolais-Villages Burgundy (Village) Bordeaux (proprietary) Pinot Noir* Matching Foods: Salmon, Tuna, Swordfish, Roast Chicken Medium-Bodied Red Wines Cru Beaujolais C\u00F4tes du Rh\u00F4ne Crozes-Hermitage Burgundy Premiers and Grands Crus Bordeaux (Crus Bourgeois) Cabernet Sauvignon* Merlot* Zinfandel* Chianti Classico Riserva Dolcetto Barbera Rioja Reserva and Gran Reserva Syrah/Shiraz* Pinot Noir* Malbec* Matching Foods: Duck, Game Birds, Veal Chops, Pork Chops Full-Bodied Red Wines Barbaresco Barolo Bordeaux (great ch\u00E2teaux) Ch\u00E2teauneuf-du-Pape Hermitage Cabernet Sauvignon* Merlot* Zinfandel* Syrah/Shiraz* Malbec* Matching Foods: Lamb Chops, Leg of Lamb, Beefsteak (Sirloin), Game Meats  *Starred wines are listed more than once. That&amp;#039;s because they can be vinified in a range of styles from light to full texture, depending on the producer. When buying these, if you don&amp;#039;t know the style of a particular winery, it&amp;#039;s a good idea to ask the restaurant server or wine merchant for help. From: Windows on the World Complete Wine Course 2009 \u00A9 2008 by Kevin Zraly - Buy the Book "^^<http://www.w3.org/2001/XMLSchema#string>
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