Wine comes in almost as many styles and varieties as the food we eat. There is a style of wine for almost every dish - from a crisp dry white with a baked trout through to a rich golden dessert wine for the most luscious chocolate cake. While food and wine matching can be taken to extremes some simple indicators can provide excellent combinations that enhance both the food and the wine. Albarino
This is an almost cult wine from the North West of Spain. Galaica has a great fishing culture with Albarino providing an excellent accompaniment. Try also with rich dishes. Albarinho is a dry wine. For a great example try this one reported by Beau at Basic Juice.
Dry Rosé
Enjoying a resurgence in popularity are rosés; especially during the Spring and Summer months. Dry styles are superb with paella and most risottos. Salads, cold meats and other lighter summer fare are also a good match. Plenty to choose from via a WBW hosted by Becks and Posh.
Merlot
This hugely popular grape is grown throughout the world. This soft red wine is highly enjoyable with most red meat dishes, Italian tomato based pasta dishes, pizza, and barbecued foods. For Italian food an Italian Merlot!
Unoaked Chardonnay
Unsullied with oak, Chardonnay, makes for a very versatile wine. When matching with food many dishes will work well in particular roast chicken and roast pork, creamy sauces and even omelettes.
Sauvignon Blanc
From its homeland in the French Loire region and out to New Zealand, Sauvignon Blanc, produces crisp, clean white wines with a green, grassy, gooseberry and grapefruit flavours. Superb with goats cheese also partner with fish, salads, mussels and oysters and Thai-influenced foods. A good value New Zealand version just digested by Every Day Wine Pairings.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
