Matching Food with wine

Wine & Food Matching Chart

Food	Preparation	Ingredients	Wine Ideas
Soups	.	Cream	Dry Oloroso Sherry
.	.	Stock	Dry Riesling
Foigras	.	.	Sauternes
Chicken	Grilled	Lime, lemon, garlic, salt	Sauvignon Blanc, Semillion, Pinot Grigio, Rosè
.	Barbecued	Smoked	Beaujolais, Cotes du Rhone Villages
.	Baked	Cream Sauce	Chardonnay, Pinot Blanc
.	Baked	Tomato sauce w herbs	Barbera, Zinfandel
.	Roast	Garlic pepper, paprika	Merlot, Chianti, Cabernet Sauvignon, Chardonnay
.	Fried	Batter	Rosè, Beaujolais
.	Stir Fried	Vegetables, ginger, soy sauce	Riesling, Gewurztraminer, Chardonnay
.	Poached	Champagne, citrus juice	Champagne, White Bordeaux
Turkey	Roasted	Saga, dressing	Pinot Noir, Cabernet Sauvignon, Chardonnay
Fish	Grilled	Citrus	Sauvignon Blanc, Chardonnay, Sparkling wine
.	Poached	Light sauce, herbs	Dry Riesling, Champagne
.	Sautéed	Batter, Cajun style	Chenin Blanc, off-dry Riesling, Sparkling wine
.	Pan fried	Lemon butter	Sauvignon Blanc, Chablis, Semillion, Sancerre
Salmon	Poached	Medium herbs	Pinot Noir (red), Pinot Gris (white)
.	Poached	Cream sauce	Viognier
.	Grilled	Glaze coating or dried herbs	Cabernet Franc, Chardonnay, Pinot Noir, Blanc de Noirs
Scallops	Grilled	Citrus, butter	Chardonnay, sancerre, dry Riesling
Lobster	Steamed	Butter	Chardonnay, Sparkling wine
.	Steamed	Citrus	Pouilly-fume, Sancerre, Chablis
Mussels, Clams	Steamed	Butter, garlic	Chardonnay, pouilly-fume, Semillion
Lamb Leg	Roasted	Rose' mary	Cabernet Sauvignon
.	Roasted	Garlic	Zinfandel
Lamb Stew	baked	Vegetable, herbs	Pinor Noir, Cabernet Sauvignon
Steak	Grilled	Dried herbs	Syrah, Cabernet Sauvignon, Zinfandel
Pork Loin	Roasted	Herbs	Chianti, Zinfandel
Prime Rib	Roasted	Salt and pepper	Pinot Noir, Burgundy
Pasta	.	Meat sauce	Chianti, Barolo, Barbera, Zinfandel
.	.	Clam sauce	Sauvignon Blanc
.	.	Arabiatta	Rosè
Game	Roasted	Mild herbs	Syrah, Petite Syrah, Bordeaux
Duck	Baked	Al'orange	Pinot Noir, Beaujolais, Gewurztraminer
.	Roasted	Herbs	Pinot Noir, Zinfandel
Hamburger or Meat Loaf	baked	Herbs	Young Cabernet Sauvignon, Pinot Noir, Zinfandel, Chianti
Steak Tar tare	.	Herbs	Beaujolais
Short Ribs	baked	Tomato sauce	Pinot Noir, Zinfandel
Mild Cheeses	.	.	Chardonnay, Riesling
Medium Cheeses	.	.	Young Pinot Noir
Hearty, Ripe Cheeses	.	.	Burgundy, Cabernet Sauvignon, Syrah, Port

A FEW GENERAL RULES

Either a complement or a contrast should be considered.
The main flavor in the main dish are usually matched to the main flavor in the wine. For example, roasted lamb leg with rosemary classically would be matched with red bordeaux. If garlic is the main flavor in the lamb, aim for a spicier wine, such as a very ripe zinfandel.
Beef isn't always prepared the same way. A spencer roast is similar to prime rib and would be complemented by a medium-framed pinot noir. However, if the roast is covered in herbs and garlic, perhaps a syrah is better.
When in doubt, California sparkling wine and quality rosè wines are classic all-purpose matches for a wide variety of cuisine's.
With Asian foods, keep in mind the heat and the sweetens. If the main dish is either fairly sweet or hot, choose an off-dry wine, preferably with lower alcohol, such as a German riesling.
With salty foods, pick an off-dry wine with flowery character, such as a gewürztraminer.
Chilled dishes usually have less overt flavors and thus a delicate wine would work well. Try a pinot gris or pinot blanc from Italy.
Don't try to match wine with foods containing noticeable amounts of vinegar, such as salads, though salads with cream dressing work well.
Finally, in hot climates, and 90 degrees and higher is not uncommon in many states, avoid wines with high alcohol contents when dining outdoors. How about just a cold beer. Bon appetite.

Fine wines can rescue us from the tyranny of the dinner table.

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