About Wine & Food Pairing:

Balance: Meats with sauce. Use the sauce to select the wine not the meat. Heavier red meats with no sauce, heavy reds.

Contrast:  Sweet wines go with sour or acidic food.  Subdued & complex older wines are good with simple foods. Heavy sauces decrease light wine palate.

Spicy foods:  Fruit wines, less tannin are good for hot spicy foods. Also great with salty or smoky flavors.

Rich:  Rich and fatty foods like steaks, chocolate are good with Cabernet sauvignon, Merlot, Zinfandel or syrah.

Sweet: The wine should be sweeter than the dish.