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Food and Wine Pairing Guide

Pairing the perfect wine to meals can be challenging for hosts and hostesses. But with a basic understanding of combinations and some creativity of your own, it is actually hard to get it wrong.

The first thing to remember is that there really are no strict rules for pairing a particular wine with a type of food. If something tastes good, go with it -- and enjoy.

Here are a few pointers to get you started:

Try to match a wine's sweetness, flavor, acidity, etc., with that of the food you are pairing it with. Your wine is meant to complement the taste of the dish, not overpower it.
For the most part, the color of the wine goes with meat of the same color; white wines with white meats; red wines with red meat; however, this is a rule meant to be broken.
Typically red wines should be served at slightly below room temperature (65° - 60°) with the exception being light bodied red wines. These benifit from being chilled slightly. White wines can be served chilled (55° - 60°) but not cold; this is to be left for Champagnes and sparkling wines.
Try matching a wine with foods from the same region. For example, choose an Italian wine to go with an Italian dish.

Although you are well on your way to making your own combinations, check out the recommended food and wine combinations below (we've also included one listing for beer):

Red Wines

Cabernet Sauvignon

Dry • Medium to full bodied • Tannic

Red meat, BBQ, chicken, hamburgers, wild game, pork, duck, most cheeses

Merlot

Dry • Full bodied

Roasted poultry, chicken, casseroles, lamb, venison, pasta, mild cheese, strong cheese

Pinot Noir

Dry • Light to medium bodied

Poultry, roast beef or pork, pork, veal, lamb, game, duck, grilled seafood, pasta, mild cheese

Syrah/Shiraz

Dry • Full bodied

Poultry, beef, stews, chili, duck, lamb, goose, strong cheese

Zinfandel

Dry • Medium bodied

Italian food, Spicy stews, chili, lamb, mexican food, pasta, pizza, strong cheese

Chianti

Very • dry Medium to full bodied

Italian food, Pasta, pizza, chicken cacciatore, eggplant parmegiana

Beaujolais

Dry • Light bodied

Appetizers, Thai food, kabobs, sandwiches, seafood, mild cheese

White Wines

Chardonnay

Dry - Very dry • Full bodied

Poultry, ham, Chinese food, sandwiches, lobster, fish, seafood, shellfish, shrimp, pasta, vegetables, and mild cheese

Sauvignon Blanc

Dry • Light to medium bodied

Appetizers, salad, chicken, fish, seafood, shellfish, ham, mexican food, strong cheeses, desserts

Pinot Gris/Grigio

Dry • Light to medium bodied • Crisp

Sandwichs, fish, lobster, pizza, veal, poultry, mild cheese

Riesling

Semi-sweet to Dry • Light bodied

Fruit salad, chicken, pork, fish, Chinese food, shellfish, sushi, sashimi, rabbit, mild and soft cheese, fruity desserts

Gewurztraminer

Semi-dry • Light to medium bodied

Poultry, fish, Thai food, BBQ, mild cheese

Champagne

Appetizers, fish, lobster, desserts

Beer

Indian food, very spicy foods, sushi, sashimi, pizza