Most times it is recommended that your wine choice should follow the same evolution that goes along with that of a sit-down dinner course, light to dark. As the intensity of the food flavors increase so should the wine in order to balance out the meal.
Since there are no real rules on the pairing of food and wine, assess each course separately then make a determination on which wine you think would best enhance each segment of your meal.
Appetizer
Most often, a dinner begins with a delicate and airy appetizer. The purpose of this first course is normally to wake up the palate, a somewhat dry flavor of wine being light and crisp would go very well. Riesling, a fruity flavored white wine usually complements most appetizers and Champagne is often the best choice for a light brunch.
Salad
Most salads being served at a sit-down dinner begin with a bed of mixed greens. The flavor is determined by the type of dressing you choose so consider that when choosing a wine to pair with the salad course. There is a little bite in the dressings of Caesar or Greek style salad so choosing the Sauvignon Blanc which is a little more acidic when it comes to white wines is a safe bet. The light and sweet qualities of White Zinfandel go well with the more creamy salad dressings like Ranch or Thousand Island.
Main Course
As with the salad, a creamy wine should accompany a creamy entree while a wine more on the acidic side should accompany an acidic entree. For example beef or lamb, like most meat dishes, pair well with a wine of big flavor like Cabernet or Red Zinfandel. Pasta entrees with creamy sauces tend to be better suited with a Chardonnay-like wine.
Most fish entrees are prepared with some sort of citrus flavor while going through the cooking process so a crisp white wine will help bring out the flavors in a well prepared fish entree.
Dessert
The dessert course is most often a time to spoil yourself with creamy chocolates and maybe some sweet red berries of somekind. These flavors are so deep and rich that you would most likely want to pair them with a deep red wine like Port. Enjoying a complex red wine will not hide any of the flavors in the dessert it will only harmonize with its richness.
There are no hard and fast rules when it comes to pairing wines with food, only suggestions or recommendations. My general rule of thumb is to drink what you like. You’re not going to commit any crimes by pairing your favorite steak with white wine, if you like white, or choosing to have a dark red wine with your salad.
Wine pairing is a matter of taste and not an exact science. The best part is you can sample different wines with your friends and uncover your own unique wine pairing faves!
