Basic Guidelines for Wine Pairing

Beginner wine connoisseurs often find the rituals of pairing wines with food intimidating, but wine pairing is not an exact science. There are no hard and fast rules to follow, but sommeliers just starting out should remember that, ideally, the wine and food should make each other taste better.

Simple dishes go best with a light-bodied wine, while hearty meals pair well with big, flavorful wines that can stand up to the food. Wine pairings can also create a pleasant contrast: a light, crisp white wine can offset the richness of a salmon steak or cream-based dishes.

Cocktail Hour
Wines that are light and crisp are perfect for the cocktail hour, when drinkers don't want to feel too full before dinner. Champagne and sparkling wine, as well as white wine with pleasant acidity and a savory taste, stimulate the appetite for a later meal. These white wines pair well with full-flavored bar snacks like oysters, canapés, caviar or nuts.

Fish
The conventional wisdom that "white wine goes with fish, red wine with steak" has a grain of truth. Acidic white wines enhance the flavor of fish much like a squirt of lemon juice. Shellfish have an affinity for sharp whites, while succulent lobster pairs with fuller-bodied whites like Chardonnay. Very rich fish like salmon can stand up to a light red wine.

Chicken, veal, pork and mild cheeses
Lighter meats and cheeses compare favorably with light-flavored red wines without a lot of tannin, like Beaujolais, Chianti and Pinot Noir. Tasty white wines like Riesling, Chenin Blanc, Chardonnay and Gewurztraminer also complement light fare.

Lamb, game, and strong cheeses
Wines paired with these rich, heavy entrees should be similarly big and full-flavored. Bordeaux, Cabernet Sauvignon, Burgundies, Riojas and Rhone red wines naturally bond with red meat, yet their tannins cut through the fattiness.

Baked ham, turkey and sausage
These are paired best with dry rosé wines.

Beef and steak
Medium red wines like Pinot Noir, Cabernet Sauvignon, Merlot and Zinfandel are excellent when paired with meaty, roasted steaks. The more assertive the meat, the spicier the red can be.

Desserts
Mildly sweet tarts, cakes and fruit desserts can be paired with semi-sweet dessert wines such as Rieslings, Sauternes or Muscats. Ruby port brings out the richness in chocolate delicacies.

Guidelines adapted from Mr. Boston's Official Bartender's and Party Guide (Warner Books, 1994).