Sip a wine by itself and it tastes different from when you pair it with food. Just like the way spices enhance food, the acids, tannins, and sugars in wine interact with food to provide different tastes.

The general pairing rule is to achieve a balance — wine shouldn't overpower the food, and vice versa. Think of wine as a condiment — it should complement the food. A good match will bring out the nuances and enhance the flavors and unique characteristics of both the food and the wine.

• The food preparation technique you use can help determine the wine to choose.
  • Poached or steamed recipes pair best with delicate, lighter wines.
  • Grilled, roasted, or sauteed dishes pair best with bolder wines.
• Pair wine with the dominant flavor of the main dish.
  • Light-bodied wines should be paired with lighter food.
  • Fuller-bodied wines complement richer, more flavorful dishes.
• For hot or spicy dishes, balance the intensity and flavor by pairing with a sweeter wine. Opposing flavors work well together in cleansing the palate and creating new flavor sensations.
• Acidic wines, such as Sauvignon Blanc, cut saltiness and sweetness in dishes and also offset oily foods.
• Tannic wines, such as Cabernet Sauvignon, will soften bold or sweet foods and pair well with hearty entrees or rich desserts.
• When serving more than one wine during a meal, start with lighter wines and move toward fuller-bodied wines. Dry wines should also be served before sweet wines.
  • For example, serve Sauvignon Blanc with salad, Shiraz with pasta, Cabernet Sauvignon with the main course, and Riesling with dessert.