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Many great books have been written about pairing food and wines. One standard rule is that light foods go with light wines. Heavy foods go with heavy wines. Here is a short list to get you started:
White Wines
- Sauvignon Blanc – white or light fish, mild cheese, fruit.
- Chardonnay – grilled chicken, salmon, shellfish, and grilled fish, anything with a cream sauce.
Red Wines
- Pinot Noir – light meats, chicken, grilled anything, salmon.
- Merlot – pasta, red meat, duck, smoked or grilled foods.
- Zinfandel – tomato pasta dishes, pizza, pesto, red meats, chicken with heavy sauces.
- Cabernet Sauvignon – red meats, especially a juicy barbequed steak, grilled and smoked foods.
- Syrah – red meats, spicy pizzas, herbed sauces on red meat, turkey.
The best part of pairing food with wine is making your own wine, and then enjoying your wine with good food and good friends.
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