Wine and food matching

Whether selecting a bottle of wine to go with Chinese carry-out or formal dinners, there are a number of guidelines to follow:

• Decide on the dominant taste in the food and choose a wine to accompany it;
• Select the wine to match the weight and power of your food being served.  Full-flavored - full bodied wines, delicate foods such as white fish or white meats - overpowered by heavily oaked or excessive tannic styles.  Note that full-bodied whites may have power and weight similar to lighter reds and work equally well with dishes such as grilled tuna or roast turkey;
• Sweet foods should be matched by a similar sweet wine.  For example, many Thai dishes have lots of sugar and wine styles such as German Riesling or Gewurtraminer work well;
  
• Tannins in red wine taste softer when served with red meat.  This is why classic combinations like beef with red bordeaux or lamb with red Rioja are effective;
• If you select to serve a top quality wine, for example $40 or more, then match the meal course with the wine and not visa verse; and,
• Try to match regional dishes with the same region's wines.

This is a very basic guideline and I will discuss more in depth later in future sessions so stay tuned in!!!