by Neal Wollenberg

Created on: August 08, 2009   Last Updated: May 30, 2011

Dinner with wine is as easy for some as buttering a piece of bread. They are, quite frankly, two items that go very well together. But for the uninitiated, pairing a quality wine with the menu of the evening can create unparalleled anxiety. However, if you follow the basic rules of this guide you'll find yourself receiving kudos or perhaps be labeled as host or hostess of the year among your friends.

The old rule of thumb used to be quite simple: Red wine with red meat and white wine with white meat and travel through your meal from light wines to darker wines. With the different styles of cuisine from around the world and the endless choices of wine, however, the task can become daunting. In and of itself, that "old rule" isn't a bad one, but there are other things to take into consideration.

The first thing one must consider when pairing wine and food is flavor. Flavors of both will work with each other or against each other depending the choice. In general one flavor should not overpower the other. In general, seafood such as oysters or clams will be a bit saltier than other foods. Pairing a sweeter white wine, Champagne or California sparkling wine with saltier foods can enhance the flavor in a very positive way. Think in terms of how salty and sweet contrast each other. Seafood, pork and chicken dishes can be paired with a chilled white wine. Some examples of white wines that go well with these dishes might be Chardonnay, Riesling, Sauvignon Blanc or Gewurztraminer. Sauvignon Blanc, because of its fruity acidity goes very well with most fish dishes. It may be easier to think in terms of how many people will squeeze lemon juice onto their fish. Many of these wines, specifically the Gewurztraminer are especially well suited for spicy Asian style cuisine due to the spicy, pungent finish.

On the heavier side of the cuisine aisle you'll find your beef and different red meat dishes. In general, these dishes are considered "heavy" and go quite well with darker, more flavorful wines. Since red wines are made with whole grapes, skins and stems and the aging process is longer, they tend to have a heartier flavor. For beef dishes, one of the more popular pairings is Cabernet Sauvignon. Dishes that feature mushrooms, as many vegetarian dishes do, pair very nicely with a fruitier wine such as a Pinot Noir. This wine also complements dishes featuring lamb and duck. If you enjoy breaking rules and want to serve a red wine with poultry, Merlot will work its magic in a

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