The simple answer is that there are no rules but given their aromas and textures it is no surprise that the worlds of food and wine are inextricably linked. How the food is cooked, as well as the accompanying spices, condiments or sauces will greatly influence wine choice. The power of the food should be matched by the weight (body) of the wine. If the food is grilled, baked or smoked it will strengthen the taste impact (power) of the food. Fatty or oilier dishes should be