Food & Wine Pairing
The best advice we can give you when choosing the right wine for your meal is: drink what you like. There are no hard and fast rules, but these simple suggestions will help you get started:
Strive for balance
Match the weight and heartiness of the food to the wine, and try not to let one overpower the other. For example, a full-bodied Pinot Noir might upstage a light grilled chicken salad but pair perfectly with a rich beef stew.
Keep tannins and acids in mind
Tannins have an astringent flavor and taste more well-balanced when paired rich, fatty foods. Salty or spicy foods, however, can increase the characteristic of tannins and come across as too harsh. High-acid foods should be matched with acidic wines to mellow the tart flavors.
Look for complementary flavors
Pay attention to the aromas and flavors in your favorite wines - spices, fruits, oaky or buttery notes - and look for ways you can emphasize them with your cooking. For example, a crisp, acidic white wine would go well with a poached fish served with a citrus sauce.
Try new combinations, and you might make some wonderful discoveries.