| Wine, essentially a food itself, is complemented by | | | | and turkey, a bit more flavourful than chicken, will |
| an incredibly diverse number of foods. Many wines | | | | need a rich, hearty wine. |
| and foods were meant to be enjoyed together, | | | | For most pork dishes, try a rich wine like Pinot |
| bringing about each other's nuances and individual | | | | Blanc or most all Chardonnays. Ham can be a |
| characteristics. Long gone are the days of simply | | | | challenge when it comes to matching an |
| pairing red meat with a Claret or Chablis with | | | | appropriate wine because of its highly salty taste |
| poultry. | | | | and strong flavour. Consider a fruity Zinfandel or |
| When serving acidic dishes containing citrusy foods | | | | Pinot Blanc to offset the meat's strong taste. |
| or sauces with vinegar, stay with an acidic wine | | | | Pair foie gras with a Burgundy in either red or |
| such as a crisp Sauvignon Blanc or any sparkling | | | | white, and lamb should be matched with Bordeaux |
| wine. Pinot Grigio is perfect for lemon based | | | | or any dry, red wines. Beef meals like steaks and |
| dishes such as Greek salads. | | | | roasts are best with tannic wines like a dry |
| For zesty recipes made with tomato sauces, | | | | Cabernet Sauvignon or deep Merlot. |
| choose a wine with a comparable acidity level | | | | You will also want to take into consideration the |
| such as the dry Chianti along with fettuccine | | | | way a dish has been prepared when finding foods |
| prepared with tomato sauce. Fettuccine Alfredo, | | | | that compliment a certain type of wine. Foods |
| on the other hand, is best with a Chardonnay, | | | | prepared lightly such as through steaming or |
| which complements seafood such as lobster most | | | | poaching will be most appreciated with a wine that |
| deliciously. | | | | is delicate in nature. When foods are prepared |
| Buttery, creamy sauces should be paired with | | | | more flavourfully through braising, grilling, roasting, |
| New World Chardonnays that are also flavourful. | | | | or sauting, you will want to match the wine with |
| Marrying similar flavours and textures is an ideal | | | | the sauce used. |
| way of finding foods that compliment wines. | | | | In terms of cheese, choose deep, red wines for |
| Spicy foods can be paired beautifully with sweet, | | | | either sharp or mild cheeses and for those with a |
| dessert wines, causing the two to play off of | | | | strong, pungent taste, opt for fruity, sweet wines. |
| each other's opposing flavours. Hot dishes that | | | | For soft cheeses like brie or camembert, most all |
| tend to numb the palate need an opposite to help | | | | red wines will be appropriate. Red wines also pair |
| cleanse the palate. | | | | well with hard cheeses such as blue cheese. |
| Meats, including game meats, pair well with red | | | | If you will be serving more than one wine with |
| wines such as a classic Burgundy Pinot Noir whose | | | | your meal, always serve the lighter one first so |
| flavour accentuates those within the meat. | | | | the full bodied wine doesn't interfere with the |
| Chicken is a versatile food to serve along with | | | | food's taste. Likewise, serve dry wines before |
| wine as it pairs well with Bordeaux and Burgundies | | | | their sweeter counterparts unless the main entre |
| as well as Chardonnay or Pinot Blanc. Duck, quail | | | | or similar dish is also sweet in nature. |