Know how to pair fine wines and food

Here are the rules to go by when trying to match that perfect couple of wine and food for any occasion. First you will usually be pairing your food to your wine unless you have been saving a special bottle for the occasion. Experiment with the wines so you will not end up with a bold wine that overpowers foods such as fish, light foods a light wine will go nicely here.
 Keep the entire dish in mind not just the main ingredients the spices, sauce, and preparation are also important for your wine selection. An acidic dish will go well with an acidic Sauvignon Blanc, while an earthy Rhone wine will pair well with game or a wild mushroom sauce.  
If you have more than one bottle of wine at a meal  go from light to heavy start with the lighter wines and finish with the stronger ones, white to red , low alcohol to high dry and sweet. Ask for advice from friends who have eaten the dish you are about to prepare, go to a restaurant that has same style of food you will be preparing and ask the sommelier their advice. 


The obvious choice for a beef dish is red wine. The best red wines are  big enough to hold up to the dish's flavors and have the tannins to balance out the fat in the beef. Excellent choices include Argentine Malbec, Cabernet Sauvignon, Merlot, or if you have some spice in the dish, a Zinfandel or Syrah will pair nicely.


Sauce is a key element in poultry dishes, be sure to keep that in mind. If you are serving a simple roast chicken dish it will pair nicely with a Chardonnay. Opt for a white Burgundy or another oaky Chardonnay if your recipe calls for a creamy sauce. If you're looking for the perfect wine for your turkey dinner, choose a lighter red wine such as French Beaujolais or Italian Valpolicella.


Pork dishes also call for lighter wines. Look towards reds from the Loire Valley, Alsace or Beaujolais. If you are looking for a white wine try a Sauvignon Blanc or a basic, un-oaked Chardonnay.


For fish with strong flavors such as tuna, or dishes with cream sauces, opt for a rich Chardonnay. For seared tuna, sushi, or any fish tartare, dark roses like a French Travel make a nice companion. Salmon which has a strong , rich flavorand a high fat content can be aired with an oaky Chardonnay or white Pinot Gris, or try a light red like Pinot Noir or Beaujolais. Most acidic wines that pair well with lighter fish also work well with a variety of seafood such as Sauvignon Blanc. For shellfish , such as oysters or clams, try a dry white winefrom Bordeaux or a brut from Champagne.


Fruit based desserts offer an element of acidity that go well with sweeter wines. Try a late-harvest Riesling or Muscat. For desserts  with berries try something sparkling like Champagne or an affordable Prosecco. For chocolate desserts many people enjoy Merlot or the classic pairing with tawny port. For heavy desserts, which may leave the palate a bit tired, offer a sparkling wine. If your dessert isn't too sweet, Moscao d'Asti is also an excellent choice.