Let’s explore those “rules”.

Rule #1: There are NO rules to follow when pairing wine with food. The best decision you can make is one that is pleasing to your palate…just like your favorite foods. Because everyone’s taste is different, personal preference is the first and foremost consideration you should make.
That being said, let’s talk about some “suggested” pairings that have been handed down throughout the years. Consider the following.

The Heavyweights vs. the Lightweights. First think about whether the meal you are serving (or ordering) is “heavy”, like steak and potatoes…or one that is “lighter” in nature, like chicken and vegetables. Heartier foods – or heavy foods – are usually best paired with a full-bodied red wine, while lighter fare is usually accompanied by a lighter white wine. Makes sense, doesn’t it? Some wine drinkers find it easy to remember by thinking red meat – red Cabernet wine, white meat – white wine.

The “Dating” Process. As you embark on your quest to pair the right wine with the right food, keep in mind that while sometimes the wine you choose will complement the food…other times it will contradict it (just like dating and marriage)…both scenarios are good. Did you know that a person is only able to taste four different flavors with their tongues? Those flavors are sweet, sour, salty and bitter. Your nose, however, can decipher over 200 different aromas! The combination of those two senses is how we are able to discern – and like or dislike -different flavors.

The Matchmaker. When pairing wines with your favorite recipes, make note of which selections you did and didn’t like for future reference. Mix it up a little and try different combinations. There are so many variations of red and white available…feel free to venture away from the common Merlots and Chardonnays. Try your hand and buy Cabernet wine, Shiraz, Pinot Noir and many of the assortments of wines available.

The Natural Order of Things. When eating a meal with several different types of food or courses, you will typically want to start with lighter, white wines and progress to the heavier, red wines throughout the meal. For that reason, you wouldn’t normally serve red wine with an appetizer or salad. Red wines typically complement cheeses that possess a stronger flavor, pastas with red sauce, beef…and yes, even chocolate. White wines usually work best with a lighter fare, consisting of appetizers, seafood, poultry and pork.

As you embark on this wine pairing adventure, just remember – above all – to have fun with it. Don’t be afraid to bend – or even break – the “rules” that you’ve been taught. Experiment to determine your own personal preferences.