How to Choose the Right Wine for Your Meal

I use to work in a liquor store and you wouldn't believe the obscene amount of people who would ask me "Sarah, I am making a dinner for such & such and I need a wine to go with my food!" or "I really need your help, what kind of wine goes with such & such food?" or "I have a date and I don't know what type of wine to order on the menu!" I am well aware that taste is subjective, however; I've tasted many wines to understand, if you balance the wine with the food (which, generally, you can achieve by weight content), you raise the odds dramatically, that you will succeed in choosing the right wine to match your food.

Although tannic and acidity play a huge role, when choosing a wine, as well as, sugar, bitter, and sour level, you don't want a wine that overpowers your meal. When it comes to dinner and eating a salad, along with bread, and then a main course that consists of a steak, you are best to go with chardonnays, young red Cabernets, zinfandels, pinot noir, cotes-du-rhone, burgundy, pinot grigio, st. emilion, or barbera.

These wines go best with meat based foods such as steak, lamb, and roast beef. Sometimes a dry champagne or a dry Riesling will work, as well. If you are eating chicken, fish, or any type of seafood, it is best to go with any type of chardonnay, muscadet, white bordeaux, or a chenin blanc.

Sweet foods are best paired with wines that possess a similar level of sweetness. The key is balancing your wine with your food. If the wine balances its sugar content, with it's natural acidity content, you'll find a match. I believe the best wines to be German Rieslings, vouvrays, or any type of flavored zinfandel. Depending on the weight of food, it's best to match the wine with your food.

Valpolicellas, Beaujolais, dolcettos, are best if you are eating something light to medium, whereas; chianti classics, merlots, zinfandels, or any type of rhone are more towards your medium to heavy wines. Sauternes could work as well, if you are into rich wines and flavored merlots, if you want something that is not as rich, but still tasty. Sangrias also work great, if you are into the wine/cocktail combination.