We’ve all heard that there are rules to selecting the right wine. Those rules are based on the type of meat or fish main course, cost, the snootiness factor and other less savory snobbery. Heck, I’m no snob when selecting just that right wine to go with my meal. I have 1 rule that fits no matter what’s on the menu. But before I give you Franks rule of wine selection, let’s review a few of the more recognized rules.
Red with meat, white with fish. Yea, this is a good direction to take all right. It’s good if you like your meals color coordinated. Heck, I’m satisfied if my husband is color coordinated and don’t really care if my meals are on a specific color spectrum.
Price determines quality. OK, I made this one up after having a wine steward get almost indignant at my wine selection because it didn’t have the “nose” of a truly “good” wine. A nose of course is what’s on people’s faces that they look down on us less sophisticated wine connoisseurs. Apparently wine also has a nose and it simply means the way it smells. The difference between us and them however is that we...
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