by Gary Wollenhaupt

Created on: August 07, 2009   Last Updated: August 28, 2009

Selecting the right wine can elevate a simple meal from the mundane to the memorable.

Traditionally, wine experts recommend pairing a red wine with dark, heavy food and a lighter, white wine with lighter food. But the first rule to remember is there are no hard-and-fast wine rules any more.

The first rule is, select a wine that you will enjoy drinking. If you follow the rules but choose a wine you don't like, it could ruin your meal.

Picking a wine to accompany a meal takes a different approach than picking a wine to enjoy by itself. Very sweet wines are often OK to drink by themselves, but get overwhelmed when paired with a meal.

Look for a balance between the sweetness of the wine and the spiciness of the meal. If you're having hot Mexican chili, look for a sweeter wine to cool the palate. If you're having a fatty meal, like a steak and baked potato with sour cream, then a dry red will work. The dry red refreshes the palate so that each bite feels like it's the first bite.

For poultry or grilled fish, look for a light- to medium-bodied red. Pinot noir goes with almost anything.

In some cases, the rule of thumb about matching red wine with red or dark foods still holds true. For a pasta with marinara sauce, such as lasagna, look for a hearty red. A traditional Italian Chianti pairs well with a pasta.

Wine can complement sauces as well. Sauces are not only on the meat in the form of marinades and rubs, but also in salads dressing, fillings for finger sandwiches and on pasta dishes to lend an extra layer of flavor.

For salads with a vinegar base, such as pasta or greens, look for a fruity but lightly dry white wine. Often a Sauvignon Blanc is a perfect match. For sauces with an olive oil or herb base on pasta or roast vegetables, try a mid-weight red like an Italian Barbera.

For grilled pork or fish, take a bold step with a Gewrztraminer, a French wine. It's made in a range of styles, from dry to very sweet.

For that juicy sirloin or luscious rack of ribs with heavy sauce, it takes a bold red wine. With red meats, look for a Zinfandel, Shiraz/Syrah or Ctes du Rhone. These reds can hold up a hearty flavor without being overpowering.

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