WiseGeek.Com says that white wines are perfect for white meat, while red wines complement red meat. This means that white wine is preferable with seafood, chicken, turkey, pork, and Chinese food, while red wine should accompany beef, lamb, sausages, pastas, veal, and duck well.
 |
| Dr. Jeffrey Oppenheimer Photo Credit: Neeta Lindr |
Thankfully, Wine-In-A-Glass.Com offers a more comprehensive guide for wine pairing. Wine enthusiasts should consider the following before deciding on wine and food pairings:
1. Balance—a wine-and-food combination is said to be good when the flavor of the wine balances the natural essence of the food. Wine lovers such as Dr. Jeffrey Oppenheimer may favor a mild, neutral wine to complement a mild, neutral dish, while a savory and flavorful wine would be perfect for a savory and flavorful meal.
 |
| Dr. Jeffrey Oppenheimer Photo Credit: Jeremy Jenum |
2. Acidity—the acidity level of a wine should match the acidity of the food. A dish with an acidic lemon sauce could be paired with a Sauvignon Blanc of the same flavor, while pasta with tomato sauce could be complemented by Chianti.
3. Palate Cleansing—wines contain natural tannins which cleanse the drinker’s palate of the fats. This means that the diner is now free to fully enjoy the next bite because the fatty residues of the last bite were washed away by the wine. Wines with high levels of acidity could also take away the salty aftertaste of some meals.
 |
| Dr. Jeffrey Oppenheimer Photo Credit: vmiramontes |
Dr. Jeffrey Oppenheimer, a neurosurgeon who loves wines, agrees that there are no set rules for food and wine pairing. In the end, the food and wine pairing is still left to the diner’s preferences and tastes.
 |
| Dr. Jeffrey Oppenheimer Photo Credit: Phillie Casablanca |
