What sorts of wines go with what sorts of foods?
Firstly it is important to be able to evaluate the weight and strength of flavour in wines and foods. This is the key aspect to bear in mind when pairing wine with food. Whites; Fresh and Dry Examples; Côtes de Gascogne, young Chenin Blanc, Sauvignon, unoaked Chablis, Sancerre, Muscadet Ideal with; salads, grilled fish, chicken, seafood pasta, oysters (Chablis), seafood (Muscadet), delicate fish, goat’s cheese, prawns Rich and Full-bodied Examples; New World Chardonnays, Fine Burgundy, White Rioja, White Rhône, Pessac Leognan Ideal with; fish such as turbot and lobster (New World Chardonnays), oily fish (mackerel, sardines), smoked salmon, poultry particularly in sauces, pork and veal, creamy pasta, crab, lobster, prawns, scallops Aromatic and Medium Dry Examples; Riesling, Muscat, Viognier, Gewurztraminer, Tokay Pinot Gris, Vouvray Ideal with; Spicy Eastern Flavours, Foie Gras (Tokay Pinot Gris), soft cheeses Reds; Light and Fruity Examples; Beaujolais, New World Pinot Noir, Valpolice
