Wine Pairing Hints

1. There are no rules! The most important thing to remember when all else fails is drink what you like.
2. Easy rule of thumb - generally speaking - light-bodied wines come from white wine grapes and pair well with chicken, seafood and grilled veggies. Any big, bold, fruit-forward red wines are perfect for grilled foods because of its rich tannins that give structure and depth. Full-bodied red wines enhance the flavors in most types of meat and freshly grilled pizzas.
3. Food and wines with shared characteristics typically go well together. For example, a salt and pepper encrusted filet mignon tastes fabulous with a peppery Zinfandel. It wouldn't make sense to match very mild foods, like Dover Sole, with a big, flavorful wine because it will overpower the subtle flavors in the fish.
4. Opposites attract. Serving a slightly sweeter wine offsets the spiciness in a dish. For example, a Chardonnay is great when paired with spicy Asian dishes.
5. Play matchmaker. An easy way to find a winning combination is to match the texture and intensity of food with an equally complex or simple wine. For instance, a basic shrimp scampi is really nice with Chardonnay, but adding hot red pepper and garlic makes Zinfandel a better match because the spicy notes in the wine compliment the spicy pepper notes in the dish.
6. Forget the adage that you must serve white wine with fish. Try a grilled smoked salmon filet or swordfish steak with an elegant red wine, try a hearty Merlot or Tempranillo, and I promise you'll be a convert!
7. Dry (tannic) wines work best with high-protein food, like steak and aged cheese! Plus tannins help cleanse the palate of fats making your wine a refreshing complement to your meal. For example, tannins in the fruit forward, full bodied Cabernet Sauvignon stand up to a great grilled steak to make an excellent pairing.
8. A luscious wine, like Chardonnay, will complement very rich foods. Another option is full-flavored wines with high acidity to cut through the oils in the dish.
9. Acids pair with acids - think about it this way - would you squeeze lemon or lime into a glass of creamy milk?
10. When you are drinking more than one type of wine with a meal, keep this suggestion in mind: white wine goes before red and lighter wines before heavier to help your palate adjust.