Pairing Food and Wine is a Matter of Taste

By Stacy Tabb

First off let me say that I am in no way a wine snob. I do not believe that there is an ultimate right and wrong way to pair wine with food. It all boils down to your personal taste and the tastes of your guests. Most people like to pair white wines with white meats and lighter meals like fish, and red wines with red meats and pastas. You can certainly mix it up, however. Experiment and go with what you think tastes good.

That being said, some people are still uncertain and like some general guidelines to follow. Here is a listing of some wines and the foods that go well with them:

With appetizers:

If you are serving appetizers such as crab cakes or oysters on the half shell, try pairing it with a light, fruity Chardonnay. This white wine of North America is a favorite of many people and pairs well with light seafood fare. It is also a nice wine to sip on its own before a meal.

With appetizers like chicken wings or antipasto, serve a Pinot Noir. This red spicy wine goes well with both red and white meat and is a wonderful starter to a meal.

With Dinner:

If you are having a fish or shellfish dinner, consider serving a Pinot Grigio. This wine is also excellent enjoyed with ham, veal, or pork.

An Australian Shiraz is a nice red wine that pairs well with both white and red meat. It has a sweet flavor that complements most meals. Serve Shiraz with duck, pork tenderloin, prime, rib, or herbed chicken. Shiraz is wonderful for its versatility.

With Dessert:

Madeira is an excellent wine to serve with less sweet desserts like soufflé or angel food cake. Port wines go well with rich chocolate desserts or cheesecakes, and serve a Sherry wine with mousse or peanut butter desserts.

So there you have it. That is my interpretation of serving wine with food. The best way to know what to serve is to taste different wines and see what you like. The taste of a Chardonnay or a Pinot Noir can vary from brand to brand and region to region, so have a try and see what you like. Experimentation is the best part – with time you will learn what flavors you like and which foods will complement them.

Stacy Tabb is a successful internet publisher. She loves to enjoy food and a good glass of wine with friends. Her Gourmet Foods and Gifts website is a source for gourmet products, recipes, and information.