Food & Wine Pairing Basics

If a rule needs to exist, it would be, “White with Light & Red with Rich.” Food and wine, like wine itself, is a balance. Above all, drink wine that you like with food that you like—and keep experimenting.

Although not scientific, a useful and easy way to select wines for a meal is the “Color Harmonic” method devised by Chef Mary Evely of Simi Winery.
The green of a Sauvignon Blanc suggests salad greens, green fruits and vegetables. Sauvignon Blanc compliments well with shellfish, trout and tuna, chicken and white cheeses.
Chardonnays will display an amazing array of fruit flavors from lemon apple and pineapple, to the buttery flavors of coconut, vanilla and honey. Chardonnay is a perfect compliment for stronger flavored seafood such as sea bass, salmon and swordfish and excellent with chicken and game.

Rosé and blush wines are excellent with hams, sausages, smoked meats and barbecued foods. Dishes which include bell peppers, or carrots are fine good choices as well as ripe melons, pears and berries.

The rust red of Zinfandel suggests a special affinity for dishes made with cooked tomato sauces and mild salsas. An excellent choice for barbecues, Zinfandel also pairs well with a variety of meats including bacon, pork, sausages, beef and chicken.
The intense color and deep structure of Cabernets and Merlots are ideal compliments to beef, lamb, wild game and foie gras.  Red wine and meat stock sauces have a special affinity. Consider the strong color of these wines and pair with olives, wild rice, raddichio and red chard, lentils and eggplant, morel and chanterelle mushrooms.