7 Rules for Perfect Pairing

Serve a dry rosé with hors d'oeuvres

• Rosé withCreamy Anchoïade
• Rosé withRoquefort Gougères

好的玫瑰结合了新鲜的酸度和body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d'oeuvres, from crudités to gougères.

Serve an unoaked white with anything you can squeeze a lemon or lime on

• Albariño withPan-Glazed Salmon with Oyster Sauce and Basil
• Sauvignon Blanc withSmoked Sablefish and Potato Salad with Capers and Onions

White wines such as Sauvignon Blanc, Albariño and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavors in everything from smoked sablefish to grilled salmon.

Try low-alcohol wines with spicy foods

• Riesling withPan-Seared Chicken Breasts with Jamaican Curry
• Riesling withShrimp with Green Beans and Toasted Coconut

Alcohol accentuates the oils that make spicy food hot. So when confronted with dishes like a fiery curried chicken or Thai stir-fry, look for wines that are low in alcohol, such as off-dry German Rieslings (especially since a touch of sweetness helps counter spiciness, too).

Match rich red meats with tannic reds

• Cabernet withDuck Confit with Turnips
• Syrah withSausages with Grapes

Tannins, the astringent compounds in red wines that help give the wine structure, are an ideal complement to luxurious meats—making brawny reds like Cabernet Sauvignon and Syrah great matches for braised duck legs or pan-seared sausages.

With lighter meats, pair the wine with the sauce

• Portugese Red withPork Chops with Shallots
• Chardonnay withChicken Breasts with Leeks and Pine Nuts

Often the chief protein in a dish—chicken or pork, say—isn't the primary flavor. Think of pork chops in a delicate white wine sauce versus pork chops in a zesty red wine sauce; in each case, the sauce dictates the pairing choice.

Choose earthy wines with earthy foods

• Pinot NoirwithBison Rib Eye Steaks with Roasted Garlic
• 内比奥罗与Mushroom-Shallot Ragout

Many great pairing combinations happen when wines and foods echo one another. Earthiness is often found in reds such as Pinot Noir (particularly from Burgundy) and Nebbiolo, making them great partners for equally earthy ingredients, like bison steaks or wild mushrooms.

For desserts, go with a lighter wine

• Moscato withMoscato-Roasted Pears and Cider-Poached Apples
• Madeira withDulce de Leche Crispies

When pairing desserts and dessert wines, it's easy to overwhelm the taste buds with sweetness. Instead, choose a wine that's a touch lighter and less sweet than the dessert—for instance, an effervescent Moscato d'Asti with roasted pears.