Crisp wines balance salty flavors. A crisp Sauvignon Blanc balances salty olives and feta cheese.
Pair the wine to the sauce served.
Light citrus sauces pair with Sauvignon Blanc and Chardonnay.
Heavy cream and mushroom sauces are ideal with Chardonnay and Pinot Noir.
Red and meat sauces match Merlot, Cabernet and Syrah.
Match wine to meat, fish or poultry when serving without a sauce. Pinot Noir tastes great with duck.
Sweeter wines offer relief from spicy foods. Riesling pairs well with Asian cuisines.
Tannic wines such as Cabernet Sauvignon cut through the coating that fat leaves in the mouth. Cabernet pairs great with steak.
Nature has colour-coded fruit and vegetables with the wine best suited to their flavors. Sauvignon Blanc is pale yellow and pairs well with citrus.
Wine should be equal to, or higher, in acid than the dish. A perfect example is pairing Pinot Noir with tomato tapenade.