Pairing Wine with Food
Don't let pairing wine with your food cause you anxiety. The old adage of white wine with white fish or chicken and red wine with red meat is no longer such a hard and fast rule; it's also boring. Here are a few tips for making good choices with regards to food and wine pairings.

Don't focus solely on color
There are more important factors to think about. Consider the weight of the dish, i.e. heavy, rich, light, spicy, or mild. Also, consider the ingredients.

Match Strengths of Flavor
Strong flavored dishes should be matched with wines of equivalent strength in flavor. For example, pesto with its garlicky, and robust basil flavor is best matched with a robust red wine, such as a Cabernet.

Delicate dishes need delicate wines. For example, fillet of sole simply broiled with butter, dill and lemon requires a light-bodied, gentle wine, such as Sauvignon Blanc. In addition, there are many Pinto Noirs that are considered light and gentle, and would also match delicate dishes as well.

Opposites Attract
Spicy cuisine, for example, from Thailand is excellent with a sweet wine, such as a Muscat or Gerwerstermeiner. A rich creamy or buttery sauce is terrific with an acidic wine, such as a Chardonnay.

When in Doubt Choose Sparkling Wine
It's a safe match because if its bubbles and lightness of flavor, sparkling wines can be served with just about any dish, even traditional red-wine dishes.

Red Wine with Fish
When serving red wine with fish look for a light-bodied red wine with high acidity and very low tannins (Tannins are a natural component found in varying degrees in the skins, seeds and stems of grapes and is most prominent in red wines. High tannin levels will create a dry, puckering sensation and are usually found in younger reds.) Some low tannin reds can be Pinot Noirs, Beaujolais or light Merlots.

White Wine with Beef
Many of the Californian or Australian Chardonnay's can hold their own next to a charred sirloin. Always consider a high level of oakiness and alcohol.
Beware......Beware of artichokes, eggs, avocados, peanuts, asparagus and chili peppers as these ingredients that are troublesome and are known to react negatively with wine in your mouth. Prepare these ingredients well or else you could have a mess on your hands.

Here are some basic pairings......
Pinot Grigio
This is an excellent aperitif or as a first course wine. It is a light-bodied white wine with a gentle aromatic feel and a palate cleansing fruit acid. Foods: white fleshed fish, poached or sautéed, turkey, quail, pheasant, antipasto, chives, ginger, lemon zest, chervil, or a light creamy sauce, any summer fruits, baby lettuce, butter lettuce, snow peas.
Fume` Blanc/ Sauvignon Blanc
A light bodied, dry white wine with a hint of grassy fruit and oak flavors. This wine is best paired with tangy foods or light herbal dishes or as a contrast to those foods that are rich, slightly oily or have a delicate creaminess. Foods: light salads, soups or pasta and with poached, sautéed or grilled chicken, fish or vegetables, cilantro, dill, parsley, shallots, tomato, vinaigrette, lemon or herb sauces, bell peppers, peas, asparagus and artichokes.
Muscat/Gewurztraminer
A light, sweet white dessert wine. Compliments desserts that are light or not very sweet or rich. Foods: light fruit or lemon desserts, mint, orange or lemon zest, raspberry sauce, berries and summer fruits, also good with spicy Thai dishes
Chardonnay
A full-bodied, rich white wine with variety of flavors that may be present, such as, smoky, oak, fruity or spicy. Foods: rich sauces, pastas with creamy sauces, fish with lemon accents, creamy soups and seafood salad, basil, pesto, corn, mushrooms or olives.
Riesling
A slightly sweet, light-bodied white wine with a fruity accent. Excellent for summer BBQ's or as an aperitif. This wine compliments lighter foods and are best served chilled. Foods: Poached or lightly sautéed chicken, fish or vegetables, ginger, lemon or orange zest, snow peas, bean sprouts and summer fruits.
Pinot Noir
A medium-bodied red wine with a slightly fruity and earthy flavor-compliments moderately robust or full-bodied foods. Foods: grilled or broiled red meats, roasted lamb, chicken, duck, or salmon, hearty pastas, tomato sauces, basil, garlic, oregano, mushrooms sauces, spicy herbed sauces, and root vegetables.
Merlot/Sangiovese
A medium-bodied deep red wine with full flavor; compliments foods with a rich and hearty feel. Foods: duck, pork, lamb, beef, turkey, roasted chicken, hearty cheeses, pastas with meat sauces, balsamic vinegar, thyme, and peppers.
Zinfandel
A full-bodied, red wine with blackberry and pepper accents. Has an expressive fruit character. It compliments hearty, spicy foods. Foods: grilled or broiled red meats, hearty pasta dishes, pizza, ribs, BBQ sauce, rich meat sauces with tomato, garlic, oregano or rosemary, eggplant, mushrooms, peppers.
Cabernet Sauvignon
A full-bodied, tannic red wine with a rich, yet austere fruit flavor and acid-tannin balance. Compliments heavy, rich foods. Foods: grilled and roasted beef, venison or veal, aged cheeses, duck, rosemary, bay leaves, sage and garlic sauces, peppers, eggplant, tomato, mushrooms.Other Wine Accessories
By
Bev Brock-Alexander