The first thing to know about matching food with wine is that there are no real rules. There are opinions out there, but the idea is to go with your own tastes and preferences. Getting started can be difficult though, so here are a few tips to point you in the right direction.
Reds
While it’s true that red wines do pair well with red meat, it’s not limited to just steak dinners and barbeques. Lighter reds like Beaujolais or Dolcetto (or even rosé) go beautifully with white meats like chicken and pork, foods usually lumped with white wine. Try more substantial reds like Shiraz and Cabernet Sauvignon with heavier meat dishes.
Red wine is great with Italian-style pastas in tomato-based sauces. Most reds, light or full-bodied, are also perfect accompaniments for strong, mature cheeses. With sweet courses, reserve the reds for chocolate-based dishes.
Whites
White wine is usually paired with lighter dishes so that its flavours are able to shine through. White wine is usually served with appetizers and with the first course of a meal. The fuller Chardonnay is delicious served with a selection of mild to strong cheeses.
The crispness of white wine makes it great with leafy salads and light, simply prepared pasta dishes. White wine is also excellent with an array of seafood, from oysters and other shellfish to grilled fish steaks. Whites are also great with Asian food since most of the components are light meats and vegetables.
Sweet wines
Late-harvest wines are usually served on their own as an aperitif or with the dessert course of a meal. Sweet wines like a late-harvest Riesling or Semillon are especially good with slightly spicy desserts like fruit cake or cinnamon pancakes. Try serving sweet wines with a platter of strong cheeses. Syrupy sweet wines like Port and sherry are usually served on their own.
Final Word
The final word is simply this: pair the wine you like with the food you like to eat.
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