4. Is the wine light-bodied, medium-bodied, or full-bodied? – Choose a lower fat dish (less cream, cheese, butter, animal, or vegetable fat) to go with a light-bodied wine and vice versa for a full-bodied wine.
5. Is the wine unoaked, slightly oaked, or moderately oaked with toast and vanillin flavor? – Choose a low acid/savory food to go with a moderately oaked wine.
6. Is the wine somewhat or moderately tannic (astringent)? – Choose a savory or high-fat dish rather than one with sweetness or acid to go with a moderately tannic wine.