A general rule for food and wine pairing is to keep it simple. Serve complex wine with simple food. Serve simple wine with complex food. You don't want to overpower the tastebuds with a complex wine and complex flavors of the meal.
You can pair a wine from a particular country or region with a dish from that country or region, such as Italian wine with pasta, for example. The formula “white with fish” and “red with meat,” is not carved in stone, just make sure that the wine does not overpower the dish.
To chill or not to chill?
Champagne should be 45 degrees Fahrenheit, which is slightly colder than the refrigerator. Chill in an ice bucket for approximately 20 minutes before serving. White, Rosé, and Blush wines should be served at 45-50 degrees Fahrenheit, which is just slightly warmer than your refrigerator. If you chill them excessively you risk losing the wine’s natural bouquet. Red is best at 68-70 degrees Fahrenheit, which is cooler than room temperature. (If you cool 12 minutes in the refrigerator before serving, that will be about right.)
Chart your course
The following chart provides guidelines, but ultimately, the best wine is the one you like best. (For personal assistance, check with your local retailers who are always happy to share their knowledge. Click on “Retail Partners” on our home page to find the one nearest you.)
| Type of Food | Wines That Match | Taste Profile |
|---|---|---|
| Hors d’oeuvres | Champagne, Chardonnay, Sparkling Wine |
Dry, Crisp, Medium to Full-Bodied |
| Cold Cuts, Poultry | White Zinfandel, Riesling, Rosé, Gewürztraminer |
Dry, Crisp, Medium to Full-Bodied |
| BBQ - Meat & Poultry | Zinfandel, Shiraz, Cotes-Du-Rhone, Syrah |
Dry, Spicy, Peppery, Medium-Bodied |
| Pasta | Valpolicella, Chianti, Sangiovese, Montepulciano |
Dry, Soft, Medium-Bodied |
| Seafood | Chardonnay, Sauvignon Blanc, Pinot Grigio, Pouilly Fuisse |
Dry, Crisp, Medium to Full-Bodied |
| Chicken & Turkey | Chardonnay, Beaujolais, Shiraz, Pinot Grigio, Sangiovese |
Dry, Medium to Full-Bodied |
| Steak & Lamb | Cabernet Sauvignon, Zinfandel, Syrah, Merlot |
Dry, Medium to Full-Bodied |
| Roast Beef & Veal | Pinot Noir, Beaujolais, Shiraz, Rioja, Cotes-Du-Rhone |
Dry, Tangy, Light to Medium-Bodied |
| Pork & Ham | Chenin Blanc, Shiraz, Pinot Noir, White Zinfandel |
Semi-Dry, Light to Medium-Bodied |
| Game | Barolo, Petite Syrah, Hermitage, Chateneuf-Du-Pape |
Dry, Full-Bodied |
| Indian Food | Pinot Noir, Shiraz, Riesling, Sauvignon Blanc |
Dry, Soft, Light ot Medium-Bodied |
| Asian Food | Riesling, Gewürztraminer, Pinot Noir, Zinfandel, Beaujolais |
Dry, Crisp, Medium to Full-Bodied |
| Dessert | Moscato, Late Harvest, Vouvray, Spumante |
Semi-Sweet, Medium Bodied |
Courtesy of William Berkoff, BevMax, Stamford, CT www.bevmax.com
