Are there particular wines that go well with ethnic or take out foods such as Mexican, Chinese, Thai, Middle Eastern/Greek, or pizza?
Start with the wines you like best and discover for yourself if you enjoy the match. If you would like a place to start, keep this in mind–The more complicated the flavors in the food, the simpler the wine should be—like a wine that is fruity, fresh, and young. The acidity in wine heightens the flavors in food. Below are some specific pairings to try: Sushi and Sashimi – Sparkling wine is perfect: light in flavor and alcohol, it won’t overwhelm delicate crab, tuna and other fish; tangy acidity cools hot ginger and wasabi (horseradish). Zippy whites like Pinot Grigio or Sauvignon Blanc are winners, too. Japanese Teriyaki – Deep salty-sweet teriyaki flavors work well with Cabernet Sauvignon-Merlot blends Spicy Szechwan Chinese dishes – The hot chilies and richly flavored sauces of dishes like Kung Pao Chicken or Mu Shu Pork need fruity wines, even slightly sweet. Try chilled White Zinfandel or White Merlot, a Riesling, dry Grenache rosé from California or Southern France, or lighter-bod
