How to Pair Wines With Your Favorite Foods

Wine and food are meant for each other. But sometimes pairing the right wine with the right meal can be confusing, it can even a little intimidating. We have good news. The first rule about matching wine and food is — there are no rules. Your own experiences and preferences are most often your best guide. But there are a few suggestions that may help you decide.

Remember that the flavor of your foods can either contradict or complement your wine selection. The wine should never overpower the meal, and your meal should never overpower your wine. 

Go for balance. Ask yourself if the wine is intense or light? A light wine should feel like water in your mouth. A wine that's classified as intense or heavy will have a thicker feel like syrup. Pair heavier, more intense wines with more robust meals like steak and pasta. Lighter wines go well with lighter meals, like a light-flakey fish or salads. 

Again, there are no hard-and-fast rules. Enjoy the process and have fun discovering new tastes and ideas. If it makes you happy — it's right. Here are a few basic pairings to get you started. 

Barbecue – Red Zinfandel	Oysters – Sparkling Rosé
Chicken – Chardonnay	Pork – Tempranillo
Chocolate – Port	Red Pasta Sauce – Chianti
Cured meats – Shiraz or Syrah	Roasted Veggies – Viognier
Desserts – Moscato or Dessert Wine	Salads – Pinot Grigio
Fish – Sparkling Rosé	Salty Snacks – Sherry
Fried Chicken – Suavignon Blanc or Champagne	Spicy Dishes – Pinot Noir
Fried Seafood – Chardonnay	Steak – Cabernet Sauvignon
Fruit Salad – Gewürztraminer