V 1.34
(combination of my opinions, suggestions, and some more opinions drawn
from old AFW discussions. For desserts I've mostly drawn
from Hugh Johnston. I'll also note that I have not including
diacriticals, as there seems to be some difficulty with some
newsreaders. While technically I think then I should say Gruener rather
than Gruner, for clarity I'll stick to latter. ).

There are no hard or fast rules for wine and food matching. No match
will be successful if you don't like the wine. This section,
however, is intended as a guide to some generally accepted principles,
with
pointers to matches both good and bad (to most people's taste). The
old idea of "red with meat, white with fish" is not all that good a
rule- it depends what meat, what fish (and what red, what white!).

There are some matches that are considered classic:
Beef and Cabernet
Oysters and Muscadet or Chablis

There are some matches that very few people would find successful:
sole or other delicate fish with a big red
red meat with a light white (basic Muscadet, Vinho Verde, or Sauvignon
Blanc)
spicy dishes with a big Cabernet

However, the vast majority of dishes and possible wine matches are
in-between. There's no way to cover every eventuality here- we can
say beef and Cabernet is a good match, but a sauce, prep technique, or
side
dish might conflict. So please be aware these are very general
guidelines, and feel free to ask specific questions on AFW .

Suggestions:
Meats
Poultry
Seafood
Vegetables/Sides
Cheeses
Herbs, Seasonings,and Sauces
Desserts
Non-European Ethnic Cuisines

Meats

Beef is a classic accompaniment for bigger reds wines. With steaks,
especially if rare, one might stick to bigger more tannic reds- young
California Cabernet Sauvignon or Bordeaux, Australian Shiraz, or young
Northern Rhones. Roasts and braised meat might be more appropriate for
mature Cabernet or Merlot based wines (whether Bordeaux, New World, or
elsewhere), mature Nebbiolo, or other elegant reds.


Lamb is often associated with Pauillac, but is a fine match for any
Bordeaux or Bordeaux-blend ("Meritage") wine. If heavy on the herbs
and garlic you might consider a Rhone (or a wine from Rhone varietals
such
as Grenache, Mouvedre, Syrah, etc. from California, Spain, Australia,
or elsewhere), Bandol, or Zinfandel. Rioja also is a historic match.

Pork is generally lighter, and does well with lighter reds (Pinot Noirs

that are less heavy, most Sangiovese except Brunello, etc.). Roses
also work well. But many people think that pork is best with whites.
Try a Gruner Veltliner or a dry to off-dry Riesling.

Ham- roses are often recommended. Cured raw hams (proscuitto for
example) do well with whites or sparkling wines.

Veal -recommendations similar to pork

Game- for elk or venison, generally look to powerful wines, Syrah
(Rhone or New World) in particular is a good match, as are bigger wines

from Provence, such as Bandol. For wild boar, consider Brunello di
Montalcino. Rabbit is great with Sangiovese or Pinot Noir (or Riesling
in some preparations).


Individual dishes:
Choucroute - Alsace Riesling is traditional
Steak tartare- crisp whites
Beef Bourguignon - um, Burgundy!
Fondue Bourguignonne - Burgundy works again, but full-bodied reds from
around the globe will also

Poultry:

Chicken- simple roast chicken is a fine backdrop for fine mature reds,
yet can also do well with whites. Coq au vin is typically served with a

wine similar to the cooking wine (though one might use a simple
Bourgogne for cooking and a fine Chambolle 1er with dinner- or a
California appelation Pinot Noir for cooking and the single vineyard
version for the table).

Duck- Pinot Noir is excellent, but this goes also well with mature
Nebbiolo,

Syrah, or Bordeaux as well. A vocal minority support Amarone.

Goose- mature Bordeaux or softer New World Merlots or Cabernets. A good

backdrop for most non-tannic reds.

Foie Gras- Sauternes or other sweet botrytized wines are traditional
and fine, but arguments can be made for Chablis Grand Cru, too!

Turkey- pretty controversial. Advocates for Zinfandel, roses, Riesling
Kabinetts, and more.

Game birds: bigger richer ones do well with classic red wines; smaller
delicate birds might be better served with a rich white. Gamier birds
(from long hanging) tend to go with Rhone reds with some spice.


Seafood:

White fleshed fish (flounder, sole, etc) : Soave, Chablis, unoaked
Chardonnay, Sauvignon Blanc. If there's a richer sauce then oaked
Chardonnay or bigger white Burgundy.

Salmon: many prefer big Chardonnays, but there is a long tradition of
reds, especially Pinot Noir with good acidity.

Tuna steaks- soft Merlot or other round reds. Less tannic Cabernet can
work.

Lobster- big oaked Chardonnay (buttery California or a white Burgundy
like a Meursault) is the traditional accompaniment, but unoaked
Chardonnay (Chablis 1er Crus maybe) and Champagne have their adherents.


Try Gruner Veltliner as a dark horse.

Grilled Fish: If you want red, try a Loire Cab Franc
Scallops: Chablis, Gruner Veltliner, lighter Chardonnays
Oysters, clams, mussels: Muscadet or Chablis
Caviar: Champagne or Cremant de Bourgogne
Bouillabaisse- White Rhone or Southern French Rose

Vegetables and Sides
Mushrooms- one of the great pairings for red wine in general. Many
types are a great combo with earthy Pinot Noirs (especially cremini,
cepes/porcini, oysters, chanterelle, black trumpet, matsutake, etc).
Cremini
or porcini/cepes in cream sauces do well with Chardonnay based wines.
Creamed
morels or morels en croute call out for a fragrant (not big) Burgundy,
though others reach for Cote-Rotie and Temperanillo. Grilled
portobellos usually are a good
match for Cabernet, Merlot, or Nebbiolo based wine. Enokis and straw
depend a lot on presentation (true for everything of course), but more
about sparkling or characterful white (Loire Chenin Blanc, Viognier,
Pinot Gris or Kabinett Riesling).

Truffles, black or white:
Best nebbiolo based wine you can find, Barbaresco can be even better
than Barolo for this match.

Artichokes- can be a wine killer, but try lighter whites.

Asparagus - for some a strange match, but try NZ Sauvignon Blanc or
Gruner Veltliner. For white asparagus, try Alsace Muscat.

Fresh tomatoes- acidic whites

Ratatouille- fresh whites or roses

Salad- vinegary dressings are a wine killer. Drink water!

Cheeses

When in doubt, go with white.

Goat cheese- Sauvignon Blanc is the classic
Munster- dry Riesling
Gouda -lighter reds. Aged Gouda -good match for Cabernet based wines
Manchego -same as Gouda, depends on age. A tangy aged one is great with

Priorat.
Hoch Ybrig -does well with mature but vibrant big reds
Parmigiano Reggiano- Amarone, Cabernet
Cheddar: If we're talking young moist cheddar, fruity Zinfandel or
Merlot. Aged artisanal cheddars deserve a big dry red
Triple cremes- Auslese level Riesling.
Epoisses - some of us like with red Burgundy, almost everyone likes
with white Burgundy.
Stilton- Port (or Tokay)
Roquefort-Sauternes
Gorgonzola dolce needs a bit of sweetness - recieto della Valpolicella
maybe. More mature versions, though pungent, can stand up to drier reds

Mimolette -Bordeaux
Brie and its relatives- better with whites
Cheese fondue- crisp whites. If you're looking for regional matches,
more "alpine" wines include Fendant from Switzerland and various whites
fromt he Savoie. Riesling, Pinot Blanc, Gruner Veltliner or more acidic
versions of Chardonnay might also work. If one really wants red, try a
lighter red with good acidity such as a cru Beaujolais.

Herbs, Seasonings, and Sauces

Chiles: off-dry wines (especially Riesling) and sparkling wines are
usually suggested, though this is more in the category of "less
harm" than complementing.

Dill: Good with brighter whites, especially Sauvignon Blanc

Garlic- a good wine match, if cooked. Raw garlic does better with
whites

Mint-better with whites or light reds. A strong mint sauce with lamb is

a wine-killer.

Black pepper- better with big reds. Some find an affinity with Syrah.

Sage: does well with whites with body (bigger Gruner Veltliner,
Chardonnay, or Sauvignon Blanc based wines), as lighter reds with good
acidity, especially Sangiovese based wines, or mature reds that have
resolved their tannins.

Tarragon: better with whites than reds

Rosemary: in small doses, very versatile with both reds and whites.

Saffron: bright whites

Oregano: good with Sangiovese, Barbera

Ginger: Riesling, Gewurztraminer, Pinot Gris.

Cardamom: Try Rhone or other aromatic whites

Cream sauces- look for whites with good acidity to cut through fat.

Hollandaise: try Sauvignon Blanc

Pesto: bright Italian white (Soave or Fiano)

Aioli: Provence rose, Rhone whites

Bolognese sauce- Italian red with good acidity (Chianti or Barbera
for
example)

Fresh tomato sauces- while many folks again look to reds, try a white
with good acidity as an alternative

Desserts

Chocolate: A controversial one, but candidates include Brachetto
d'Acqui or Cerdon de Bugey(sparkling roses), Banyuls, Rasteau VDN
rouge, or fortified Muscats from Australia or CA. A few espouse Port or
dry Reds, but the latter in particular doesn't seem to do well to most.


Creme Brulee: Sauternes or Muscat de Beaumes Venise

Tiramisu: Moscatel de Valencia, fortified Muscat

Mince Pies: Botrytized Semillon

Baklava : sweet Muscat such as Setubal

Cheesecake: non-dry sparkling wines such Moscato d'Asti

Lemon pudding : Tokay

Fruits and fruit pies: Apple - Sweet Riesling or Chenin Blanc. Apricot:
Botrytized wines including BA/TBA Riesling, Sauternes, Tokay. Peach or
nectarine: Sweet Riesling.

Non-European Ethnic Foods:

This section will be the most controversial. Unlike European cuisines
that developed alongside wine, there are few "classic" matches. So
take each of these suggestions with a grain of salt.

Chinese: Saying what red wine matches with Chinese food is impossible.
It's like saying which wine pairs with European food. The problem of
course is that "Chinese food" is not even one cuisine, but a group
of regional cuisines. The wine for a Cantonese dish is not
neccesarily
going to be great for Szechuan, Shanghai,Fukien, Peking/Northern
dishes. And the same wine is probably not best choice for chicken,
beef, pork, and seafood dishes. Robert Parker I believe is on record
commenting on the affinity of Nebbiolo and dim sum dumplings ith a
soy/shoyu dipping sauce. Beef with broccoli can pretty good
with a simpler Bordeaux or CalCab. Fiery Szechuan fare is probably best

with water or beer, but if you need wine try sparkling or off-dry
Riesling. Cab Franc has its fans, too.

Japanese: With sushi, sparkling wines or Sauvignon Blanc tend to get
the most votes. Other stick to sake ("rice wine", though actually
brewed) or beer. Of course, it you're ordering mostly grilled eel you
might prefer a lighter red. With cooked dishes, many find that Nebbiolo

and Pinot Noir do well with the umami flavors prevalent in some dishes.


Thai: Many people like Gewurztraminer. Others prefer Riesling or Chenin

Blanc. Rhone white varietals (Marsanne and Roussane) have their
proponents, too. A touch of sweetness helps if there's a lot of
spice.

Vietnamese : Many of the same suggestions as Thai, lemongrass does well

with many aromatic whites (rousanne, viognier, etc). Fusion
(French/Vietnamese) can do well with Kabinett or Spatlese level offdry
Riesling, as well as dry Rieslings and Gruner Veltliner.

Mexican- like Chinese, really not one cuisine but a collection of
regional cuisines. Mole sauce might call for a Zinfandel or Sangiovese,

while huachinango Veracruz(red snapper w/green olives) might call for a

flavorful white. The usual Tex-Mex we often encounter in US defies wine

-beer is the usual answer. . If you absolutely must have wine, then go
with Sangria or maybe sparkling or crisp offdry white.

Middle Eastern: a little easier. Does well with Rhone whites or spicier

ripe reds- Rhones, Zinfandel, etc. There are some Morrocan and Algerian

wines available, as well as the famous Ch. Musar from Lebanon, if you
wish to stay on theme.

Indian: Again, a collection of regional cuisines. Punjabi cuisine- with

a lot more kormas and cream-based dishes that have a fair amount of
spice and flavour to them, aromatic whites with good acidity tend to
pair well with Punjabi food, vegetarian or not.
Rieslings usually work very well, particularly the more acidic and
citrusy ones from Australia.North-west Frontier/Peshawari cuisine: Dry
Riesling works very well in conjunction with a lot of these, as it's
one of the few wine styles that can stand up to the strong flavours.
Gewurztraminer also works quite well.

Malay/Singaporean cuisine: Riesling and Gewurztraminer both go well
with a lot of food from this area, but I've found that Sauvignon Blanc
(particularly the Marlborough style) works best. Very few combinations
in this part of the world work out as well as Singaporean chicken
satays with a glass of Sauv on the side.

Korean: lots of kimchi calls out for beer! But kalbi and bulgogi both
pair well with aggressive Syrah/Shiraz or other Rhone varietals