Guidelines for matching food and wine: -

• The most commonly known rules to reduce the chances of a bad match are to serve white wine with fish and chicken and red wine with other meats. Also drink white wine before red, dry before sweet and young before old.

• Pay attention to the size and weight of the wine, and the richness and intensity of the food. Balance the intensity of the wine with the same elements in the food - wine should be at least as full-bodied as the food it accompanies.

• Sweet wines can be matched with touch of sweetness, spiciness or pepper in the food.

• Fats and oils often neutralize harsher tannins.

• High alcohol content can make wine taste sweet, thus they can be well matched with sweet or spicy food.

• Cold temperature can mask flavor and sweetness.

• Acidic, tart wines taste less acidic with food, especially acidic food (citrus, tomatoes, etc.).

Wines that go well with:-

1. Spicy Food - Riesling, Gewürztraminer, Pinot Noir, Chambourcin
2. Beef - Cabernet Sauvignon, Shiraz, Merlot, Pinot Noir, Chambourcin
3. Poultry - Chardonnay, Sauvignon Blanc, Seyval Blanc, Vidal Blanc, Pinot Noir
4. Desserts - Riesling, Gewürztraminer, Sparkling Wine, Brut
5. Pasta with Red Sauces - Sauvignon Blanc, Merlot
6. Pasta with White Sauces - Chardonnay
7. Lamb - Pinot Noir, Merlot, Cabernet Sauvignon, Shiraz
8. Seafood - Chardonnay, Sauvignon Blanc
9. Fish - Chardonnay, Sauvignon Blanc, Riesling
10. Pork - Cabernet Sauvignon