Article: The staff at the liquor store or wine shop are your greatest resource when pairing wine with food. Let them know the dessert that you are planning to serve or if you plan to use the wine as dessert. Stores that specialize in wine are usually better places to get help than picking up wine at a grocery store or large retailer. The darker the color of your dessert, the darker the color of the wine should be. Desserts can be grouped into three categories: vanilla and custards, fruit and spice, and caramels and chocolates. Common parings include:  White wines (e.g. late harvest Riesling) and sparkling wines (e.g. demi-sec champagne, Asti Spumanti) pair well with custard and vanilla. For desserts that contain fruits and spices (e.g. apple pie, fruit cobblers) white wines and pink champagne are a good choice. For desserts containing chocolate and caramel, red wines (e.g. late harvest Pinot Noir, Grenache, Port (a fortified wine)), and Grappa are good pairings. As a general rule, the wine should be as sweet or sweeter than the dessert you are eating. If the dessert is sweeter than the wine, your wine will taste bitter. This requires knowledge of the sweetness of both the wine and the dessert.  Pairing with chocolate is often the most difficult because it is very sweet and tends to coat your mouth when you eat it. Ruby ports and Hungarian Tokay are usually a good pairing. Most white dessert wines will not pair well with chocolate based desserts. If you are unsure of the sweetness of the wine, simply smell it. If you smell honey, molasses, or butterscotch, you are on the right track.   If you swirl the glass of wine, sweet wines will be thicker and stick to the glass more. Although each wine varies, many white dessert wines have fruit and/or honey flavors. If your dessert is fruit, has fruity flavors, and/or honey flavors, a white wine would be best. If your dessert has buttery and caramel flavors, an amber colored sweet wine is a good choice..  If you do not know which wine to choose, a Port or a champagne are very versatile and pair well with most desserts.  If drinking the noble rot wines, enjoy them with such desserts as sticky-toffee pudding, sweet syrup dumplings, pineapple upside down cake and custard-based desserts such as crème brulée and crème caramel. Dessert wines do not have to be paired with food. Wine can actually be your dessert. A Sauternes, port, or a beerenauslese wine are good choices. If you are serving wine for dessert, fill the dessert wine glass with 3 oz of wine and sip it slowly.
Question: What is a summary of what this article is about?
Ask for help. Match the color. Choose a dessert wine that is sweeter than the dessert. Look for complementary flavors. Use wine as dessert.

Problem: Article: People range in their ability to hear and understand language, and you have a greater chance of being heard and understood when you speak clearly. Practice with a recorder or ask a friend to help you learn to pronounce your words with more clarity. Things that can help include slowing down, lowering the tone of your voice, listening to and borrowing from actors whose accent or tone you like, etc.  Avoid using a monotone (no variances in your speech). This suggests that you don't have confidence in what you're saying and it tends to bore people after a short time. Avoid mumbling. People feel very embarrassed when they continually fail to "catch" what is being said and will soon find and excuse to get away from someone who is mumbling a lot. If you mumble as a result of shyness, it's important to address this cause; for example, see How to overcome shyness. Try to tone down any hint of aggression or loudness in your voice when talking to others. Loudness causes people to be on the alert and even on the defensive, and can set them on edge. As for aggressiveness coming through the voice, few people will miss this intent and will feel very uncomfortable.
Summary: Pronounce your words clearly. Speak more softly.

After a few weeks of keeping track of everything you eat and drink, you'll probably see some patterns emerge. Some patterns will be obvious, like having the same thing for breakfast every day, while others will be a bit more enlightening. Check your diary and think about these questions:  Are there patterns related to how foods affect your mood? Which meals seem to leave you hungry, and which are more satisfying? In what situations do you tend to overeat? Many people are surprised at how many snacks they consume in a given day. A handful of almonds here, a cookie or two there, and a bag of chips, while you watch TV at night, can add up in the end. Use your diary to assess whether your snacking habits are healthy or might need a little work.  Do you tend to choose healthy snacks, or grab whatever's nearby? If you tend to be on-the-go and don't have time to prepare fresh food every time you need a snack, try thinking ahead and bringing snacks along with you instead of heading for snack machines when you're hungry. Do your snacks leave you satisfied or do they just make you hungrier? Review any notes on how you feel after your snacks to analyze whether or not your snacks should change. For most people, work and school have a big effect on their eating habits. You might find it hard to make time for cooking on workdays, but spend more time in the kitchen on your days off. See if you can find patterns that might influence your eating habits.  Do you tend to eat out more on certain days? If you notice that you get takeout four times a week because you work late, that might signify you should do meal prep on the weekends to help support healthier meals during the week. Use the information to help you plan out your meals. If you know you're not going to feel like cooking on a certain night, try planning to have something healthy in the refrigerator. Figure out what life situations might have influenced your eating for any given day or week. You might notice a pattern in the food choices you make during times that are stressful, lonely, or when you're bored. Maybe you can't sleep well so you eat a midnight snack, or you turn to comfort foods after a stressful workday. Knowing this about yourself can be useful when it comes to planning out your diet.  See if there's an issue with overeating when you're upset. If so, try engaging in other more relaxing activities instead of turning to food when you're stressed. On the flip side, if certain foods seem responsible for negative emotions, you might want to try giving them up to see what happens. For example, you may feel anxious and jittery after drinking too much coffee. Look for patterns in the way foods impact your body. You might notice that you have lactose intolerance when your notes continually show nausea, upset stomach and bloating after you eat dairy-rich foods.  See what foods make you feel bloated, gassy, have a headache, nauseous, or just generally too full.  Keep these notes to share with a doctor or registered dietitian.  Celiac disease, irritable bowel syndrome, and other illnesses can be greatly helped by altering your diet to eliminate certain ingredients. If you have symptoms that lead you to believe food might be making your problems worse, bring your food diary to the doctor to discuss the possibility that changing your diet could help.
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One-sentence summary --
Look for patterns in the meals you eat. Count how many snacks you have daily. Compare your weekdays and weekend days. Jot down notes regarding your emotional connection with food. Circle any food intolerances.