How to Choose a Good Wine

Rely on your instincts when matching up wine with your food. If you pick a wine that you would drink all by itself, you'll pick a winner. The rule of thumb is to pick a good wine, regardless of what you're eating. That way, if your meal is less-than-great, you still have a good wine.

White wines used to all be fruity and light. Red wines, heavy. Today, though, the typically light chardonnays can be surprisingly fuller-bodied than even some cabernets.

Red wines differ from whites in two main ways. Many red wines have tannins while whites rarely do. Both wines can have spicy, earthy, floral, or buttery qualities. Apple, citrus, and pear flavors seldom are found in reds. Reds instead are likely to have cherry, red grape, or currant flavors.

If you focus more on the wine's size and weight, the lightest at one end and fuller-bodied on the other, you will do better when pairing up your wine with what's for dinner. Generally, choose a light wine to compliment a light meal and reversely, a heavier wine with a heavier meal.

Heartier meals call for heartier wine. Lighter food gives you more leeway. Lighter wine will balance everything out nicely, but when eating hearty food, the light wine will seem bland. Contrary to popular belief, anything tastes fine after a sip of a heavyweight wine, so with this type, it is safe to say you will be pleased.

Feel free to experiment and make your own matches. Obviously what one person likes is not true for the next person. Start with traditional choices and then expand your horizons a little by trying other matches. For example, if you usually pair Burgundy or Pinot Noir with your roast beef, try Barbera instead. All three of these wines compliment roast beef well because of their similar texture and richness.

Some wine drinkers think that off-dry wine is too sweet and ruins a good meal. How many of us drink lemonade, soda, or sweetened iced tea with our dinner? Off-dry wine is no different. As long as there is an adequate balance between sugar and natural acidity, the match can work. A sweet dessert wine, Sauternes, works because of its richness.

Here are some wines to get you started. Red wines listed from lightest to heaviest are: Valpolicella, Beaujolais, Dolcetto, Rioja, California Pinot Noir, Burgundy, Barbera, Chianti Classico, Barberesco, Barolo, Bordeaux, Merlot, Zinfandel, Cabernet Sauvignon, and Shiraz.

Dry and off-dry white wines include (from lightest to weightiest): Pinot Grigio, Off-dry Riesling, Dry Riesling, Muscadet, Champagne and other dry sparkling wines, Chenin Blanc, French Chablis, Sauvignon Blanc, White Bordeaux, White Burgundy, Pinot Gris, and barrel-aged Chardonnay.

Don't be afraid to stray outside of the traditional rules. You may be missing a new food/wine match that you will love.