1. Match the Style – The style and weight of the wine you pick should match the food on your plate. For example, a robust Cabernet would pair well with a hearty New York Steak. Similarly, food with intense flavor like bleu cheese should be paired with a flavorful wine like port. For lighter dishes like fish, choose more delicate wines, like Chardonnay.
2. Don’t Worry About the Color of the Meat – It’s often said that white meats like chicken, pork, and fish should go with white wine, and red meats like beef and lamb should be paired with red wine. However, you should think about the dish as a whole. Chicken served with a flavorful tomato-based sauce could easily go well with a lighter red wine.
3. Stick to the Same Region – Dishes that come from a certain region almost always pair well with wines from the same region. Seafood dishes from the Mediterranean work wonderfully with white wine from Provence, while pasta and meat dishes from Tuscany pair well with the acidic red Sangiovese wines.
4. Avoid Oaky Wines – Unless you really know what you’re doing, a big oaky flavor can overpower the food it’s paired with. In general, wines with less oaky notes are easier to pair with food.
5. Add Salt – Salt will not only add flavor to your food, but it will also help your wine complement the dish. Salt can make wines taste milder, fruitier, and less acidic, which tends to be pleasing to the palette.
Read more… wine.co.za