Pairing wine with food is an art and it’s always helpful to understand how food enhances the taste of wine and vice versa. Seeing the long wall of wines at your local grocery store can be intimidating. How can you possibly choose the perfect wine to serve with your meal when there are so many different options within so many different wine categories? More importantly, how do you choose a wine that you and others will enjoy if you don’t know all of these wine terms?

Consider how the dish will be prepared, as well as whether there will be a dominant seasoning, sauce or flavour. Light-bodied white wines, like Pinot Grigio or Sauvignon Blanc, pair well with light and delicate dishes like seafood or salads whereas richer dishes, such as chicken or pork, can be paired with full-bodied white wines, such as Chardonnay.

High acidity red wines, such as Pinot Noir, can be paired with fatty or rich dishes because the acidity cuts through the richness of the food whereas hearty red wines, such as Cabernet Sauvignon or Merlot, pair well with red meat or dishes with bold flavours.

Sparkling wines and Champagne can be paired with a wide range of foods, as their bubbles and acidity make them a versatile choice. They are often served with appetizers or as a celebratory drink.

Keep in mind how the wine will react with the food. For example, sweet foods will taste less sweet with a dry wine, while salty foods offset the sweetness and emphasize the fruit in sweet wines.

When it comes to wine and cheese pairings, white wine is traditionally paired with softer, mild cheeses such as gouda, swiss or mozzarella, while the red wine go well with strong, hard cheeses. Chardonnay, for example, complements the flavours of provolone and brie cheese while a Merlot pairs well with gruyere.

In general, red meat goes with red wine and white meat goes with white wine. In recent years, more creative sommeliers (the person in charge of wines at a restaurant) have shown that this rule is not always necessary or even correct. The sauce and the preparation of the food are most important to wine pairing, and many different wines may work well with a certain dish. If the meat is delicate and mild, base the wine/food pairing on the sauce or side dish rather than the meat. Remember that, depending on your preferences, wines can be chosen to complement or contrast the foods served. If you’re serving two wines with dinner, start with the more delicate one and save the bolder one for last. Dessert is usually served best with lighter wines.

Corks or screw caps? Corks have been the preferred choice for closing wine since 1400’s, but recently more and more winemakers are using the screw caps. While cork taint affects around 5 percent of all wines with corks, screw caps are more airtight and therefore less prone to flaws. Screw-capped bottles provide more assurance that the wine inside them will be the same quality in a consumer’s glass as it was in the winemaker’s hands. Synthetic corks have attempted to solve this problem, but they are much harder to remove and cannot be used to re-seal the bottles.

Certain wines are better at certain temperatures. Keep these guidelines in mind:

• Whites should be served cold at temperatures ranging from 43°F to 53°F (6°C to 12°C). Chill the bottle in ice for an hour prior to serving.
• Sparkling wines and champagnes should be served cooler, around 45°F (7°C).
• Although room temperature is ok, red wines should really be served between 55°F and 65°F (13°C to 18°C).

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If you want to truly enjoy wine, invest in some quality wine glasses, despite its reputation for pretentiousness. The right glass will truly enhance the flavour of the wine and your appreciation of it. Wine glasses need to have a large cup or “bowl” to allow the wine to breathe, because the interaction with the air releases all the wines aromas and flavours.

Here are the most common wine varieties and how they differ. I hope in no time, you’ll feel comfortable schmoozing with the wine snobs or better yet, host wine tasting parties with friends and discuss different wines.

White Wines

Chardonnay – A very popular white wine distinguished from others by a unique aging and fermentation process in oak barrels. The special oak barrels give this wine its unique aromas, ranging from nutty to creamy. Chardonnay can include tastes of vanilla, pear, lemon, pineapple, peach and more. It is commonly referred to as the white table wine.

Chardonnay is a very versatile wine that can be paired with a wide range of foods including:

• seafood dishes like lobster, shrimp, scallops and salmon
• poultry (roast chicken or turkey)
• pork (pork chops or roast pork loin)
• veal
• vegetables like mushrooms, asparagus and artichokes
• cheeses such as brie, camembert and gouda
• sweet desserts such as fruit tarts or crème brûlée

Sauvignon Blanc – One of the most aromatic wines with fragrances of grass and citrus, Sauvignon Blanc is spicier than the Chardonnay varieties. The taste can have hints of melon, gooseberry, and black currant. New Zealand produces some of the finest Sauvignon Blanc in the world.

Sauvignon Blanc can be paired with a variety of foods such as:

• Fresh seafood – bright acidity and citrus flavours of this wine make it a natural pairing for fresh seafood, such as grilled shrimp or scallops, or raw oysters
• Salad – the crisp acidity of Sauvignon Blanc can help to refresh the palate and cut through the richness of creamy salad dressings
• Goat cheese – the wine’s tangy flavours can help to balance the richness and tanginess of goat cheese
• Grilled vegetables – smoky flavours of grilled vegetables can be nicely complemented by herbaceous flavours of Sauvignon Blanc
• Sushi and other Japanese and Chinese dishes

Pinot Grigio – More colorful than other white wines, Pinot Grigio is soft and delicately perfumed. The wine’s acidity gives it a nice crispness. Pinot Grigio is a light-bodied wine with flavours of green apple, pear, and citrus.

Pinot Grigio can be paired with:

• Seafood, such as grilled fish or steamed mussels
• Salad, to balance out the richness of creamy salad dressings
• Poultry – light body and flavours of citrus and green apple of Pinot Grigio, make it a good pairing for dishes like roast chicken or turkey
• Cheese – Pinot Grigio’s light flavours can help to balance the richness of creamy cheeses, such as brie or camembert
• Pasta dishes with lighter sauces, such as aglio e olio (garlic and oil)

Muscat or Moscato in Italian is a low-alcohol wine with an intensely perfumed aroma and a distinct musky flavour, and it is frequently served as a dessert wine. The aroma of the wine may include gardenia and honey, and the flavour may include citrus and tropical fruits.

Muscat’s sweet and fruity flavour can add a complementary element to many dishes including:

• Fruits such as fresh peaches, apricots, and mangoes
• Spicy foods because the sweetness of Muscat can help to balance the heat of spicy dishes, such as Thai or Indian curries
• Cheese, especially soft, creamy cheeses such as camembert or brie
• Desserts, like fruit tarts or pastries
• Seafood, particularly lighter seafood dishes, such as grilled or poached fish

Riesling – Made from the most famous German grapes, has a distinct fruit and acid balance. Riesling, unlike many other wines, is rarely aged in oak barrels, making it more adaptable to a wide range of foods. This wine is ideal for dishes with opposing flavours, such as “sweet and spicy”. Riesling is usually a dry wine, with sweet elements of peach and honeysuckle.

Floral and fruity flavours of Riesling can complement a wide range of foods such as:

• Seafood, just like Muscat, Riesling is a great choice for pairing with lighter seafood dishes such as grilled or poached fish, shrimp and lobster
• Chicken and pork dishes, especially those with a slightly sweet or fruity sauce
• Vegetables, like asparagus, artichokes and green beans
• Cheese, such as goat cheese and feta
• Desserts, similar to Muscat, Riesling is a classic pairing for sweet desserts, such as fruit tarts or cakes

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Red Wines

Pinot Noir – Widely regarded as the most difficult grape to grow, this delicate wine, which originated in the Burgundy region of France, is one of the most sought after varieties of wine. Pinot Noir can include elements of raisin, black cherry, and strawberry.

Pinot Noir is a versatile wine that pairs well with a wide range of foods. Its red and black fruit flavours and earthy notes can add depth and complexity to many dishes such as:

• Poultry, like roast chicken or duck
• Pork dishes (chops or tenderloin), especially those with a slightly sweet or fruity sauce
• Beef stroganoff
• Mushroom dishes, such as a mushroom risotto or mushroom-based sauce
• Salmon (grilled or baked)
• Vegetables, including roasted or grilled root vegetables, like carrots, parsnips, and beets
• Chinese food

Cabernet Sauvignon – This full-bodied, intensely flavoured red wine improves with age, typically spending 15 to 30 months in oak barrels. Such aging gives the wine a distinctive flavour profile that includes black currant, plum, black cherry, and blackberry fruit flavours, as well as a hint of oak and tannins. The Cabernet Sauvignon grape, which is now the most widely planted grape in the world, is the result of a cross between two French varieties: Cabernet Franc and Sauvignon Blanc.

Cabernet Sauvignon is a classic pairing for rich, bold-flavoured dishes including:

• Beef, such as steak, roast beef, and beef stew
• Lamb dishes, especially those with a rich, bold flavour
• Hard cheeses, like cheddar, gouda, and parmesan
• Dark chocolate
• Vegetables, including roasted or grilled root vegetables

Merlot – A softer and much less intense red wine than Cabernet Sauvignon. The wine’s dry smoothness makes it a popular choice in restaurants. Merlot is often characterized by flavours of black cherry, plum, and red fruit with a hint of oak and chocolate. Merlot grapes respond well to cooler climates, making them extremely versatile.

Merlot’s red fruit flavours and soft tannins can add depth and complexity to many dishes:

• Beef, especially steak and roast beef
• Poultry dishes, such as roast chicken or turkey
• Smoked or grilled meats
• Pasta dishes, including meaty lasagnas and bolognese
• Dishes with a rich, savory sauce, such as beef bourguignon or mushroom risotto
• Vegetables, like a roasted vegetable medley
• Cheese, including camembert, brie, and gorgonzola
• Desserts, such as chocolate cake or fruit tarts

Barbera – This deep red wine is made from the Barbera grape and comes from the Piedmont region of Italy. It is also widely planted in the Central Valley of California due to its ability to withstand high temperatures. This full body wine is known for its luscious berry flavours and crispness.

Barbera’s red fruit flavours and high acidity make it a good choice for a wide range of foods:

• Grilled or roasted meats, such as steak, lamb, or pork chops
• Poultry, such as roast chicken or turkey
• Cheese, including gorgonzola, fontina and blue cheese
• Pasta dishes with red sauce, such as spaghetti Bolognese or lasagna

Sangiovese – This medium-bodied, dry red wine is known for it’s silky texture, flavours of cherries, berries and sometimes earthy or herbal aroma. Sangiovese, a grape native to Northern Italy, is frequently used in Italian Chianti wines.

Sangiovese pairs well with hearty, flavourful dishes that can stand up to its bold flavours, such as:

• Pasta dishes with red sauce, such as spaghetti Bolognese or lasagna
• Grilled or roasted peppered red meats
• Hard, aged cheeses, including parmesan or pecorino
• Pizza, bruschetta and tomato-based dishes
• Mushroom dishes, such as creamy risotto or roasted mushrooms

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Zinfandel – Zinfandel red wine is very popular in the United States. It is known for its bold, fruity flavour, which is often described as blackberry, cherry, and pepper. This hearty grape is very adaptable to a producer’s manipulation, making it very versatile. It can be made in a range of styles, from light and fruity to full-bodied and bold.

Some good options to pair with Zinfandel include:

• Grilled or roasted meats such as beef, lamb, or pork
• Spicy dishes like Mexican or BBQ
• Tomato-based pastas or pizzas
• Hard, aged cheeses like parmesan, aged cheddar or romano
• Desserts such as chocolate cake or fruit pies

Syrah (also known as Shiraz) – This full-bodied, flavourful wine from France’s Rhone region is made from the Syrah grape and has aromas and flavours of dark fruit, such as blackberry, black currant and raspberry. It is also known for having a spicy or pepper-like note. In addition to France, the Syrah grape is now very popular in Australia.

Shiraz is a full-bodied wine, so it’s a good match for heartier and fuller-flavoured dishes such as:

• Roasted beef, steak, duck, pork chop and sausage
• Hearty stews or braised dishes
• Spicy dishes and pizzas
• Rich, savoury sauces such as Creamy Alfredo
• Strong, flavourful cheeses like Parmigiano-Reggiano or Asiago
• Chocolate desserts, cheesecakes and fruit pies

Blush Wines – Blush wines, also known as rosé wines, are made from red grapes but have a lighter pink colour because the skins of red grapes are removed early in the fermentation process. Blush wine can be dry or sweet, and are usually light- to medium-bodied. The colour of the wine can range from pale pink to deep salmon, depending on the grape variety and the winemaking process. Blush wines are often made from a blend of red grapes, but they can also be made from a single variety. Some common grape varieties used to make blush wines include Grenache, Syrah, and Zinfandel.

Blush wines are often considered to be versatile when it comes to food pairing, as they can complement a wide range of dishes. Some good options to pair with blush wine include:

• Light appetizers and salads
• Grilled or roasted seafood, chicken, and pork
• Fruity desserts

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Sparking Wine & Champagne – The carbon dioxide produced by natural grape fermentation makes these wines bubbly. Although the terms are frequently used interchangeably, many countries require that champagne only refer to wine produced in the Champagne region of France. It is made from a blend of three grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. Champagne is typically aged for a minimum of one and a half years before it is released for sale, and it is typically consumed to celebrate special occasions. Champagne is known for its crisp, dry taste and its fine bubbles.

Sparkling wines and champagnes can range from very dry to very sweet. The scale used to describe the sweetness or dryness of sparkling wines is called the “dosage,” and it is expressed in grams of sugar per liter of wine. On a scale from driest to sweetest, sparking wine or champagne is labeled as follow:

• Brut Nature – no added sugar (the driest)
• Extra Brut – very little added sugar (very dry)
• Brut – dry
• Extra dry
• Dry – also known as “Sec”
• Semi-Dry (Demi-Sec) – medium sweet
• Doux – very sweet

Sparkling wine is usually light-bodied and refreshing, so it’s a good match for lighter, fresher dishes. It is also a good choice for pairing with food that has a bit of sweetness, as the acidity in the wine can help to balance out the sweetness of the dish. Sparkling wine is a good choice for pairing with appetizers, as its bubbles can help to cleanse the palate.

Some good pairing options include:

• Oysters or other raw seafood
• Caviar or other salty, briny foods
• Light, citrusy salads
• Fruity desserts
• Fried foods

These are just suggestions for wine and food pairings. Experimentation is essential in order to find a combination that matches your personality and works best for you.

Have fun! Experiment! Enjoying wine is about what you like, not about what you are supposed to like according to the experts. When you find a wine you really like, simply note the winery and the variety.