Balance is the building block of great wine and food matching. Serve bold reds such as Cabernet Sauvignon and Syrah with red meat; the tannins will slice through fat. Light-skinned whites like Sauvignon Blanc, Pinno Grigio, etc., are better with seafood and poultry, mingling with subtle taste. Salty foods that are a good match with Sparkling wines and Champagne include oysters, and potato chips. Wines that are acidic are used with rich, creamy foods to cleanse the palate. Sweet wines are compatible with desserts or spicy food and balance the heat with sugar. The strength of the wine should be the same as the strength of the food, heavy-bodied wine with heavy food and light-bodied wine with light food. Pairing of wine and food, such as Italian reds and pasta, or French whites and cheese, brings the wine and the food to a higher level. Try, depend on your palate, and enjoy the indefinite combinations:
- Cabernet Sauvignon with grilled steak
- Sauvignon Blanc with lemon chicken
- Pinot Grigio with shrimp
- Champagne with potato chips
- Riesling with spicy Asian cuisine
- Chardonnay with creamy pasta
- Pinot Noir with mushroom risotto
- Rosé with charcuterie
- Syrah with lamb stew
- Port with chocolate cake