by Holle Abee

Created on: August 04, 2009   Last Updated: August 28, 2009

Wine and food naturally go hand in hand. For each to enhance the taste of the other, however, the pairings need careful consideration. For example, a bold wine might overpower the delicate taste of some foods, while heavier dishes will need a wine strong enough to hold its own in order to serve as an appropriate accompaniment.

Below are some popular food and wine pairings:

Appetizers: Most appetizers go well with beaujolais, chardonnay, chenin blanc, sauvignon blanc, a dry riesling, and all types of champagne.

Mild cheeses: Chenin blanc and white Rieslings can bring out the subtle taste of mild cheeses.

Strong cheeses: Strong cheeses are best served with a dry Riesling, Pinot Noir, Merlot, or Cabernet. An especially good combination is a sharp cheese and Port.

Seafood: Excellent wines to serve with seafood dishes include Chenin Blanc, Sauvignon Blanc, or a Brut champagne. For an unforgettable taste combination, try steamed or raw oysters with a Blanc de Noir champagne. For seafood in cream sauce, Chardonnay is your best bet, and for grilled seafood, Sauvignon Blanc is a wonderful companion.

Poultry: Chicken, turkey, and other mild-tasting fowl are best served with white wines like Chardonnay, Chenin Blanc, Sauvignon Blanc, or a dry Riesling. Also, all types of champagnes are good with poultry. For stronger-tasting poultry like duck, Chianti and Pinot Noir are good choices, and the classic pairing for duck l'orange is Bordeaux.

Lamb: For lamb, try a nice Petite Syrah, a Bordeaux, or a light, fruity Pinot Noir. Lamb flavored with rosemary or mint goes wonderfully with a Rose Champagne. If the lamb is served with a heavy sauce or bold spices, you'll need a wine with a little more body, so try Cabernet Sauvignon.

Pork: Beaujolais and Riesling are very good with cured ham. For pork roasts, try a fruity Pinot Noir or Beaujolais. The delicate taste of a pork tenderloin and a Zinfandel are a good combination. Serve fresh baked pork chops with Chianti Reserva or Bordeaux. Pair smoked pork chops with Cotes du Rhone. The smoky taste of wood grilled pork chops is enhanced by Chardonnay and Crus Burgeois.

Beef: Beef has a bold taste and needs a wine that won't be subdued by its prominent flavor. Merlot is the perfect companion for fire-grilled steaks. For roast beef, try Red Burgundy, Red Rhone, Barbera, Australian Shiraz, or Chianti Reserva. Sangiovese, Rioja, Pinot Noir, and Dolcetto are nice served with a brisket. For a standing rib roast, serve Brunello, Burgundy,

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