Unexpected Wine-Food Pairings: Excellent Choices

Red wine goes with meat, and white wine goes with chicken or fish - or so the saying goes. But what about everything in between: spicy foods, sweet flavors, creamy cheeses, etc.? In actuality, many wines complement a range of dishes, and knowing what to drink with what food does not require the services of a personal sommelier.

Knowing what wine best brings out the flavor of food is a matter of experience, knowledge, and a little bit of trial and error. As culinary writers Karen Page and Andrew Dornenburg write in their new book What to Drink with what You Eat, "food and beverage pairing is all about listening to what your eyes and nose and mouth tell you" and then eating and drinking what you like.

This means trying wines that may not be initially obvious. Here are a few suggestions of unexpectedly good pairings.

Stuffed peppers: Zinfandel
The spicy and fruity body of Zinfandels holds up well against both the bite of the pepper and the flavor of the meat. For many reasons, Zinfandel is an excellent wine for an everyday meals because it has both spicy berry and pepper flavors.

Calamari: Chardonnay or Viognier
A Chardonnay or Viognier is a tasty complement to fried calamari for different reasons. The Chardonnay will draw out the flavor of the squid and its light, buttery flavors will complement the fried dough. Viognier, on the other hand, will contrast the calamari.

Pancakes: Tawny Port
If serving "breakfast for dinner," try a glass of Tawny Port. The nuttiness pairs nicely with the sweet characteristics and almost nutty qualities of the flour in pancakes, particularly the buttermilk kind. And nutty also goes very well with maple syrup. Or you can always have a mimosa!

St. Andre and other creamy cheeses: Cabernet Sauvignon
Like Oreos and milk, creamy cheese calls for a big red wine like a Cabernet Sauvignon. This food and wine pairing bring out the complexity of both beverage and food. The full bodied and fruit forward nature of Cabernets make it a perfect match to creamy cheeses.