The unprecedented popularity of wine in North America has led to all kinds of advice with regard to matching it to food. There are a few rules that will help you to match your wine with food.
Dry sauvignon blanc and goat cheese, shucked oysters, pan-fried scallops are classic pairings.
Chablis and dry white Bordeaux, preferably from the sub region Entre-deux-Mers are also classics. Wooded chardonnay should not be matched with seafood. Cheese, grilled or roasted lamb and red Rioja or red Bordeaux, are considered excellent matches.
If you are fond of dry sparkling wine, try them with triple cream cheeses, or Brie, or Camembert. Similarly, such wines have an afficity with creamy seafood specialties i.e sole filets with beurre blanc, or – a la Meuniere.
If you happen to like Gorgonzola or deeply flavoured meat dishes, try a well-extracted and balanced Barbera d’Alba from piedmont in Italy, or red Rhone Valley, or Napa Valley red wines.
Tawny port (aged and filtered port) is slightly sweet and would go wellwith blue-veined cheeses ( i.e. Bleu de Bresse, Rouqefort, St Augur, Cambozola), but also with cookies.
If you like to drink wine with fruit, the first thing to consider is natural ripeness. High acidity in unripe fruits wreaks havoc on your wine. Dried fruits (dates, apricots, figs) served with unsalted nuts are recommended.
It is always claimed to match white wine with seafood, but quality pinot noir from Burgundy, or California, or Ontario, or Germany, or New Zealand can be successfully matched with BBQ or grilled salmon, or roast turkey, or roast loin of pork. In general, the “weight” of the wine must be considered with the “depth” of flavour, texture, and sweetness of both.
Try steak with a dessert wine and see how botch “clash”.