It is easy to get overwhelmed when trying to determine which wine goes with which food and it becomes a burden rather than pleasure. But it doesn't have to be, think about these key tips when matching flavors of wine and food. It's that simple because the best match for wine is the good conversation that follows.Although the old adage of serving “white wine with white meat and red wine with red meat” is a pretty good starting point, it is a rule that can certainly be broken. Another approach to think about is balancing the flavor characteristics of the wine such as sweet, acidic, or fruity to the flavors and characteristics of the food it is being served with. Think about the strongest flavor or spice in the food, and choose a wine that compliments the flavors, not competes with it, this gives the meal balance. Or, if you are daring, choose opposite, and go with a wine that contrasts with the foods strongest flavor. For example, pick a slightly sweet wine when serving hot and spicy dishes or serve a light, acidic wine when serving rich and hearty meals.Here are some flavor tips when pairing food and wine. Hot and spicy foods with such ingredients as chiles, ginger, or pepper that are commonly found in Chinese, Indian, Mexican, or Thai cuisine match vey well with Chenin Blanc, Riesling, and white Zinfandel.Acidic or tart foods with key ingredients of cheese, garlic or lemon found in Creole, Italian and Greek dishes can be served with high-acid wines such as Chianti, Pinot Noir, or Sauvignon Blanc.Dishes that have lots of butter and cheese, contain lobster go beautifully with the oaky, toasty, buttery flavor of a Chardonnay.Japanese, German and Greek dishes that are salty and smoky with olives, salt-cured or smoked meats, and soy sauce should be served with a slightly sweet, fruity wine such as Gamay Beaujolais, Riesling, or White Zinfandel.Sweet foods with key ingredients like coconut, mint, thyme, or fruits work well with slightly sweet wines such as Chenin Blanc, Riesling, and Gewurztraminer. Desserts can be served with sweet wines such as Madeira, Ruby Port, Sherry, and sparkling wines. But keep in mind that the food should never be sweeter than the wine.In reality, the best match for wine and food is the conversation and the celebration that goes along with it
