Wine FAQ's: Wine and Food

by Wine Market Council

What are the rules about serving red wine with some foods and white wines with others? Where can I find information about matching specific foods with specific wines? Can you serve red wine and white wine during the same meal? Are there particular wines that go well with ethnic or take out foods such as Mexican, Chinese, Thai, Middle Eastern/Greek, or pizza?
QUESTION	ANSWER
What are the rules about serving red wine with some foods and white wines with others?	The only "rule" is that you should drink wines you like with foods you like. Unless you find the pairing offensive, an enjoyable match is a successful match. The following are some loose guidelines for matching food and wine that you may find useful: --Match light wines with light foods (this can either be a light white wine or a light red wine) --Try a wine with just a touch of sweetness (called off-dry wine) with savory foods that have a bit of sweetness to them or spicy foods for balance --If a food is acidic or tart try a wine that is high in acid as a complement --Bitter foods will accentuate bitterness in a wine so try wine that are not overly tannic with bitter foods --More tannic wines will balance astringent foods
Where can I find information about matching specific foods with specific wines?	When it comes to matching food and wine, everyone's an expert, including you. But if you would like a second opinion on the topic, we recommend the resources listed below.
Can you serve red wine and white wine during the same meal?	Yes. You may want to serve a red wine with one course and a white wine with another course. Or, you may want to serve both a red and white wine to give your guests a choice of wine they prefer to drink with a particular course or the whole meal. This also gives you a chance to experiment with matching foods and wines and to discover combinations you like best. You will learn more by tasting food and wine pairings than by trying to follow rules about matching food and wine. Traditionally, you want to serve wines and foods from lighter to heavier throughout the evening. The following order of wine has also been used to enhance the enjoyment of each wine: serve dry wines before sweet wines, white wines before red wines, and young wines before older wines.
Are there particular wines that go well with ethnic or take out foods such as Mexican, Chinese, Thai, Middle Eastern/Greek, or pizza?	Start with the wines you like best and discover for yourself if you enjoy the match. If you would like a place to start, keep this in mind--The more complicated the flavors in the food, the simpler the wine should be--like a wine that is fruity, fresh, and young. The acidity in wine heightens the flavors in food. Below are some specific pairings to try: Sushi and sashimi-- Sparkling wine is perfect: light in flavor and alcohol, it won't overwhelm delicate crab, tuna and other fish; tangy acidity cools hot ginger and wasabi (horseradish). Zippy whites like Pinot Grigio or Sauvignon Blanc are winners, too. Japanese teriyaki-- Deep salty-sweet teriyaki flavors work well with Cabernet Sauvignon-Merlot blends Spicy Szechwan Chinese dishes-- The hot chiles and richly flavored sauces of dishes like Kung Pao Chicken or Mu Shu Pork need fruity wines, even slightly sweet. Try chilled White Zinfandel or White Merlot, a Rielsling, dry Grenache rosé from California or Sout
Information courtesy of Wine Market Council.