From: http://www.runnersworld.com/nutrition/the-perfect-wine-for-runners-favorite-foods

STEAK
Wine: SANGIOVESE (Italy) “The grape is flavorful enough to stand up to the steak and has the structure to cut through the fat and protein. I like Bellus Girasole, made by sommelier Jordan Salcito.”

PIZZA
Wine: ITALIAN REDS “Their high acidity means they go well with a variety of toppings—especially red sauces. Try a Barbera or Dolcetto from Piedmont.”

ROAST TURKEY
Wine: BEAUJOLAIS (France) “Poultry and soft reds are delicious together; Beaujolais is a great middle ground. Look for wines from Jean-Paul Brun, Marcel Lapierre, Clos de la Roillette, or Foillard.”

BURGERS
Wine: LAMBRUSCO ROSSO (Italy) “If you’re at a barbecue, you want a wine that is cold yet pairs well with meat. Lini 910 Lambrusco Rosso is a terrific value.”

CHINESE  TAKEOUT
Wine: RIESLING (Germany or France) “The acidity stands up to garlic and chiles, and residual sugar can balance out heat or complement sweetness.”

SUSHI
Wine: MUSCADET, SANCERRE (France) “The clean flavors complement lean, raw fish. Try Domaine de la Pepiere Clos de Briords 2011.”

VEGETARIAN PASTA
Wine: ROSÉ (California) “Good rosé can have the flavor intensity of a red and the structure of a white. It doesn’t have a lot of tannin (the stuff that dries out your mouth), so it won’t clash with veggie dishes. Bonny Doon’s Vin Gris de Cigare is outstanding.”

CHOCOLATE CAKE
Wine: PORT (Portugal) “Port’s powerful flavor can stand up to the intensity of rich chocolate. Try late-bottled vintage port like Quinto do Infantado, which is less expensive and requires less aging than a vintage port.”

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