| The old general rules - red with red meat, white with | | | | Grilled steak: Zinfandel. |
| poultry and fish - still apply, but there are exceptions, | | | | Lamb: Cabernet Sauvignon, Merlot, Bordeaux reds, |
| qualifications, nuances of intensity, tartness, dryness. | | | | Zinfandel. |
| Wine can alter the taste of food, food the taste of | | | | Meat stew: Zinfandel, Côtes-du-Rhone, |
| wine. Food and wine should enhance each other, not | | | | Châteaunefu-du-Pape, Gigondas. |
| fight each other or cancel each other out. | | | | Poultry: |
| Wine does not go well with chocolate, citrus, vinegar, | | | | Chicken: Beaujolais, Chardonnay, Dolcetto, white |
| artichokes, peppers, sweet corn, barbecue sauce, | | | | Rhône wine, Riesling. |
| ketchup. If you do serve wine with these foods, make | | | | Duck: Cabernet Sauvignon, Merlot. |
| it a rosé, Gamay, or Zinfandel. Here are few | | | | Poultry stew: Côtes-du-Rhône. |
| suggestions: | | | | General: |
| Fish: | | | | Spicy Southwestern, Mexican, Oriental Food: |
| Shellfish: Sauvignon Blanc, Chablis, Chardonnay, white | | | | Côtes-du-Rhône. |
| Burgundy, Muscadet, Soave, sparkling wines. | | | | Shrimp or chicken salad: Soave, Sauvignon Blanc, |
| Smoked fish and fish soup: Sauvignon Blanc. | | | | Fume Blanc. |
| Oysters: Chablis, Muscadet | | | | Fruit salad or fruit soup: dry Riesling. |
| Light fish: dry Riesling, Chenin Blanc, | | | | Salty and highly seasoned foods: sparkling or sweet |
| Gewürztraminer, Sancerre, and white Burgundy. | | | | wines. |
| Fish dishes made with red wine: young Bordeaux | | | | Thanksgiving dinner: any color, young, matched to the |
| Salmon and other meaty dish: Chardonnay, Pinot Noir, | | | | stuffing - Rhône wine for chestnut dressing, |
| Gamay, Sauvignon Blanc, white Burgundy, white | | | | Riesling or Gewürztraminer with apple stuffing, for |
| Zinfandel. | | | | instance. |
| Meat: | | | | Pasta with tomato sauce: Barbera, Zinfandel. |
| Veal and pork: Beaujolais, Chardonnay, Dolcetto, white | | | | Pasta with vegetables: Riesling, Sauvignon Blanc, |
| Rhône wine, Riesling. | | | | Soave, sparkling wines. |
| Veal, beef, meat loaf: Merlot. | | | | Cold salmon and oriental food: dry Riesling. |