There are a few good rules to follow when choosing a wine to go with food. The wine should be sweeter than the food accompanying it and have about the same flavor intensity. Red wines generally pair best with bold-flavored meats, such as beef, while white wines go better with fish or chicken.
If you can squeeze a lemon or lime on the food, choose an unoaked white wine. Dry rosés go great with hors d’oeuvres, while spicy foods can best be enjoyed with low-alcohol wines.
Sometimes, it’s all a matter of choice, so have fun experimenting! Here are a few suggestions to get you started.
Raw Oysters — Pinot Grigio, Sauvignon Blanc or Muscadet
Pomegranate & Arugula Salad — Sauvignon Blanc or Riesling
Ginger Chili Citrus Salmon — A full-bodied white wine such as Chardonnay or Pinot Noir
Chocolate-Dipped Strawberries — Cabernet Sauvignon, a dessert wine or a rosé Champagne
