| Many people are intimidated by the task of | | | | Ossco Bucco = Barbaresco, |
| selecting wine in a fine restaurant. This article is | | | | Pate = Saint-Veran, |
| intended to provide a simple guide that will enable | | | | Pheasant = Vino Nobile di Montepulciano, |
| anyone to feel confident enough to choose a wine | | | | Pork = Pouilly-Fuisse, |
| that will impress their dinner guests. The focus is | | | | Red Sauce = Chianti, |
| on French and Italian wines. | | | | White Sauce = Pinot Grigio, |
| While there are no set rules for pairing wine with | | | | Sauerbraten = Riesling, |
| food, generally a full-bodied red wine should | | | | Shell Fish = Gavi, |
| accompany rich and seasoned food. White wines | | | | Steak = Gattinara, |
| are better suited for lighter fare. | | | | Stew = Barolo, |
| These are some of my personal favorite wine | | | | Veal = Soave, and |
| and food pairings for French and Italian wines: | | | | Venison = Pomerol |
| Beef = Amarone, | | | | In the end, it is really a matter of personal |
| Cheese = Beaujolais, | | | | preference and what suits your palate. If your |
| Chicken = Chardonnay, | | | | restaurant does not have these particular |
| Cold Meats = Tavel, | | | | recommendations in their wine cellar, you can |
| Chile = Grumello, | | | | always ask the sommelier to recommend |
| Chinese Food = Soave, | | | | something comparable. |
| Clams and Oysters = Champagne, | | | | These suggestions should enable you to at least |
| Duck = Pouilly-Fume, | | | | buy or order to the proper wine to accompany |
| Fish = Muscadet, | | | | dinner. Of course, there is a lot more to know |
| Ham = Pinot Grigio, | | | | about ordering wine, wine tasting, wine production, |
| Lamb = Saint-Emilion, | | | | and wine conversation. |