Matching food and wine creates a union of tastes' that makes your special occasion come alive.  Wines brightens your meals and adds a smartness and stylishness to your entertaining.  We've all heard it said, "Red wine with meat, white wine with fish."  That's fine, except that most of us enjoy more then meat and fish and there is a great range of flavors and textures within the two.  Somewhere along the way, the process of wine and food pairing became a complicated and potentially pretentious affair.  It is about the fusion of flavors and the savoring of great tastes---isn't that enough?  

Indeed, when evaluating a wine, the aspects of age, color, aroma, flavor complexities and the all important "finish" do come into play.  Five-star restaurateurs, beverage purveyors and other food service professionals will follow more rigorous guidelines involving these aspects.   For the rest of us, there is no need for over analysis to achieve a good match for our favorite foods and most preferred wines.  It is perfectly correct to serve any wine that you prefer...as long as you serve!   Just make sure the food is good and the wine is first-rate.  Even if the match is not perfect,  you will still enjoy what you are drinking.

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The KISS Method of Matching Food and Wine
If you are not familiar with the distinguishing characteristics of a particular wine, look for descriptions on the bottle or in the wine shop.  Don't hesitate to consult with knowledgeable personnel, generally present in local wine businesses and in some liquor stores.  They are on hand to make the selection process much easier.  And remember, there are no hard and fast rules here, just follow your instincts.  

Simplest Aspects to Consider

Matching Food and Wine

• Match highly acidic foods like salads and vinaigrette dressings, fried rice and soy sauce, or lemony greens, with highly acidic wines like Sauvignon Blanc and Pinot Grigio.  White wines provide more acidity then the reds

• Sweet wines such as Sauternes, are a natural with desserts and  even meet their match in spicy meals like Thai or Szechwan cuisine

• Flavor differences are actually subtle and it is better to choose wine by focusing on its' body

• Tannic red wines will go best with highly fatty foods like roast duck and lamb chops, as the fat in the meat will tone down the bitterness in the wine.

Every food has it's own distinctive body or weight.  The flavor and body of a tuna steak is stronger and meatier then that of a sole fillet.  So when pairing food and wine, you should generally balance substantial and flavorful foods with bold, full-bodied wines.   An intensely flavored wine will overwhelm a light and delicate meal,  just as a hearty and filling dish will overshadow a light and subtle wine.   One or the other will be overlooked and under-appreciated.   

Easy Match-Ups

• Pinot Grigio loves shellfish because it's just weighty enough to match the delicacy of shrimp scampi

• A round and lush sweet Gewurztraminer will do well with your Chinese takeout and your Thanksgiving turkey

• Cabernet complements filet of beef or roast lamb because they're equally vigorous.   Burgundy makes a better match with roast beef because the richness of texture is the same in both.  

Flavor Is Everything
Most of our dishes are made up of flavor combinations and are enlivened with the addition of spices and sauces.  When pairing wine and food it is helpful to consider these factors.  

Take into account the predominant flavor of the meal. Do not try to match individual components of the dish but rather appreciate the body and the overall essence before choosing your wine.   Chicken breast in mustard sauce will love a Sauvignon Blanc.  Stuff the chicken with ham and add a light cheese sauce, and a light to medium-bodied red such as Pinot Noir will then be in order.  The protein of the cheese is a natural for the body of the wine.

Similarly, sauces and spices can change the overall character of a dish.  Explore their attributes before choosing your wine because some spices and sauces can BE the dish by their dominating quality.  

For instance,  shrimp sautéed in butter sauce would do well with a  Chardonnay, but if you add hot red pepper and garlic, a Zinfandel or even Syrah becomes a better match because the dish is now richer and bolder.  Additionally, a cooling semi-sweet Riesling would also work well providing a complimenting contrast.  Consider matching pepper, clove, nutmeg and thyme with Pinot Gris.  Here the spices are biting and the wine is crisp and dry.