Pairing wine with food is most often an individual judgment and every person will have his own preferences.  However this does not mean that the rules should be totally discarded either.

The old rule of reds with beef and whites with fish and poultry still has merit.  For either situation choose the best wine within the budget as a starting point; more expensive wines are often higher in quality, with more subtle flavors and aromas.

When beef is being served, consider the relative strengths of flavor and aroma of the dish.  To compliment, serve powerful wines with powerful dishes; for contrast pick a lighter wine that doesn’t overpower the meal.

Steak au poivre, from a New York strip, will be complemented by a wine that is rich in black pepper aromas, such as Grenache.  Those from the Gigondas region of the Rhone Valley are an example.  For more delicate beef dishes, such as steak tartar a subtle Merlot or Cabernet Sauvignon is a good accompaniment.  A spicy beef stew goes well with a Syrah from down under.

It is true that whites go well with fish and poultry.  The color and aroma influence the taste and the lighter wines will complement the lighter meal.  Sauces used in creating such dishes influence the decision also.  A turkey enlivened by paprika will be accented by a spicy Pinot Blanc from the Alsace.  A Burgundy can also have a place here.

For heavier dishes like duck, consider a more acidic wine like those from the Sangiovese spectrum of Tuscany.  Grilled chicken dishes, by contrast benefit from a German Riesling or an oakey Chardonnay.

Meats are certainly not the only dishes enhanced by a fine wine.  Cheeses and fruits also offer opportunities for creating flavor symphonies.

Portugal offers a very old tradition of serving fruity sweets with a fine Port and many robust cheeses are made more delectable when paired with a good Gewurztraminer. 

For creamy soups, experiment with a Chardonnay with its overtones of pear or apple. For an alternate option try the more vegetal hints of a Sauvignon Blanc to reinforce the dish. 

There are also other important factors to consider while pairing the right wine with the right dish.

Consider who will be drinking the wine, some don’t care for the heaviness of a port or the robustness of a red and will prefer a dry more delicate white.

When serving more than one wine at a multiple course meal it is highly recommended to consider the order.  Lighter wines are generally served before the more full-bodied types.  Some examples of order from lighter to full-bodied are (for whites and rose): White Zinfandel, Riesling, Pinot Gris, Sauvignon Blanc, Gewurztraminer and Chardonnay.  Among the reds from lighter to fuller: Pinot Noir, Merlot, Syrah and Cabernet Sauvignon.

Swirl the wine gently, sniff and taste

About The Author:  Jan Larieux is a French-American who enjoys sipping a glass of wine to relax every now and again. Jan shares her wine enthusiasm with her visitors at her website. You can find out more by visiting http://www.sipofwine.com/