Photo by Jon Sullivan via Wikimedia Commons

From omelets to steaks to popcorn, there is a wine suited for every food.  Learning to pair wines with food isn't as easy as "white with chicken" anymore.  While much of wine drinking depends on personal taste, here are a few suggestions for wines that pair well with certain foods:

Take-out or regional foods:

• Thai: White Zinfandel, White Merlot
• Mexican: Chardonnay, Lambrusco, White Zinfandel
• Indian: Viognier; for curry dishes: Gewurztraminer, Sauvignon Blanc
• Greek: Beaujolais, Pinot Grigio, Retsina
• Cajun/Creole: Chardonnay, Chenin Blanc
• Chinese (Szechuan): Gewurztraminer, Sauvignon Blanc, Cabernet Sauvignon
• Chinese (less spicy choices): Riesling, Pinot Noir Rose

Fried Foods:

• Fried chicken: Spanish Cava, Gamay, Beaujolais, Verdiccio
• Fried fish: Pinot Grigio

Seafood:

• Fried fish: Pinot Grigio
• Grilled seafood: Chardonnay
• Lobster: Champagne, oaked Chardonnay
• Shellfish in wine sauce: Sauvignon Blanc, Muscadet
• Grilled salmon: Pinot Grigio, Pinot Noir

Poultry:

• Turkey or chicken burgers: Chardonnay, dry Rose, Valpolicella
• Fried chicken: Spanish Cava, Gamay, Beaujolais, Verdiccio
• Roast chicken: Viognier, oaked Chardonnay
• Chicken parmesan: Pinot Grigio, Barbera
• Roasted turkey: Chenin Blanc, Pinot Noir, Grenache
• Buffalo wings: Riesling, Albarino, Sauvignon Blanc

Assorted Meat:

• Meatloaf: Beaujolais, Valpolicella
• Hamburgers: Zinfandel, Merlot, Australian Shiraz, Syrah
• Beef with barbeque sauce: Zinfandel, Merlot
• Ham: Gewurztraminer, Riesling, Merlot
• Bratwurst: Shiraz, Rioja
• Roasted lamb: Barolo, Chayeauneaf-du-Pape

Cheese:

• Cheddar: Cabernet Sauvignon, Pinot Noir, Merlot
• Swiss: Cabernet Sauvignon, Pinot Noir
• Goat / Feta: Sauvignon Blanc, Champagne, Pinot Noir
• Blue Cheese: Madeira, Port, Sherry
• Brie: Pinot Noir, oaked Chardonnay
• Mixed cheese platter: oaked Chardonnay, Riesling, Pinot Noir

Egg dishes:

• Cheese omelet: Champagne, Beaujolais, Gamay
• Quiche or frittata: Cotes du Rhone, Reisling

Soups / Salads

• Antipasto platter: Valpolicella
• Caesar salad: Chardonnay, Sangiovese
• Red chili: Malbec, Cabernet Sauvignon, Zinfandel
• Tomato soup: Chianti, Sauvignon Blanc
• Chicken noodle: Pinot Noir, Chardonnay

Pasta:

• Fettucini Alfredo: Pinot Blanco, Pinot Grigio
• Pasta in cream sauce: Verdicchio, oaked Chardonnay
• Pasta in tomato sauce: Merlot, Sangiovese

Snack foods / Appetizers:

• Popcorn: Chardonnay, Macon Blanc
• Mixed nuts: Beaujolais, Chianti, Sangiovese, Madeira
• Pretzels: White Zinfandel
• Antipasto platter: Valpolicella
• Buffalo wings: Riesling, Albarino, Sauvignon Blanc
• Guacamole: Prosecoo, Sauvignon Blanc

Dessert*:

• With coffee: Madeira
• Chocolate: Madeira
• Semi-sweet cookies (biscotti, almond cookies, etc.): Sherry, Port, Vin Santo, Riesling
• Fruit plate: Gewürztraminer
• Cheesecake: Gewürztraminer, Riesling

*As a rule, wine should be sweeter than the dessert it's paired with.

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