Food and Wine Pairing Quick Reference
It takes time to learn what wine best complements a certain dish or food group.   Remembering all the nuances can seem almost impossible.  The old rule of thumb, "red wines with red meat, white wines with white meat" remains a  good place to start.  However, today's dishes and menus are far more complex than ever before, and the international selection of wines is nearly overwhelming.  Where to start?   We found a great article in the October, 2009 issue of Food & Wine magazine: 15 Rules for Great Wine and Food Pairings.  Even for the novice (and that includes us!) Food & Wine has made it easy to match a variety of foods with the perfect wine.  The article is well worth reading, but if you just want a quick reference, print and cut out the below chart.  Put it on your fridge or tuck it in your wine cubby, so it will always be handy when deciding which wine to serve.
Champagne - Anything salty
Sauvignon Blanc - Tart dressings and sauces
Gruner Veltliner - Dishes with lots of fresh herbs
Pinot Grigio - Light fish dishes
Chardonnay - Fatty fish or fish in rich sauces
Off-Dry Riesling - Sweet and spicy dishes
Moscato D'Asti - Fruit desserts
Rose Champagne - Enough depth for main
courses, not just appetizer
Dry Rose - Rich, cheesy dishes
Pinot Noir - Dishes with earthy flavors
Old World Wines - Old World dishes
Malbec - Sweet-spicy barbecue sauces
Zinfandel - Pates, mousses and terrines
Cabernet Sauvignon - Juicy red meat
Syrah - Highly spiced dishes