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, or a claret.
Veal: Veal is much more subtle in taste and texture than beef. Wines that go well with veal dishes include Chardonnay, Dolcetto, Rioja, Chianti, and Malbec.
Pasta and Italian food: A good wine to accompany pasta in a white sauce is Sauvignon Blanc. For pastas with marinara sauce, especially one with meat, you'll need a red wine like Merlot, Cabernet, or Pinot Noir. Chianti is the old standby for spaghetti, pizza, and lasagna, but you might also want to try Barbera or Bardolino to pair with these Italian dishes.
Vegetarian dishes: Dishes made with full flavored foods like barbecued tofu, beans, hot peppers, chili powder, eggplant, lots of garlic, or cayenne, red wines are needed. Try Cabernet Franc, Grenache, Merlot, or Cabernet Sauvignon. To bring out the subtle taste of herbs, pair dishes with whites, including Chardonnay, Gewurztraminer, and Riesling. Pinot Noir makes a nice companion for veggie burgers, and try Chianti or Merlot with veggie sausage. Some vegetarian foods do not go well with any wine. For example, asparagus, artichokes, and vinegar-based salad dressings can give wine a metallic taste, so you might want to avoid wine altogether with such dishes.
Desserts: Apple-based dishes are wonderfully delicious with an Anjou. For cheesecake, tiramisu, and custards, serve champagne. For any type of lemon pie or cake, try a Muscat. Nutty desserts beg for sweet sherry, and Pinot Gris is excellent with fruit pies. To bring out the taste of cardamom in desserts, try a Riesling. Pair white chocolate with sherry, milk chocolate with Pinot Noir or Ruby Port, and dark chocolate with a Zinfandel, Tawny Port, or Cabernet Sauvignon. Champagne goes famously with strawberries and raspberries, including berries dipped in chocolate.