Enjoying wine doesn’t require a degree in winemaking. Good wine is wine you enjoy drinking. Try different varieties to figure out what types of wine are appealing to you and experiment by drinking different wines with foods to find combinations you enjoy. You’ve already learned about smart food combinations for health and flavor — such as a fresh squeeze of lemon juice on seafood or a drizzle of olive oil over dark leafy greens. Wine plays a similar role by enhancing these flavors in food. When you are pairing wine with a recipe, consider the dominant flavors of the wine and the food and what basic characteristics the two share.

In general, pair light-bodied wines with lighter foods that use delicate preparations. Full-bodied wines go better with heartier, more intense flavors. You Wave 2 meal plans offer some recommendations for a variety of wines to accompany your evening meals.

Here are some ideas for pairing wine with food:

• Chardonnay: seafood, chicken, ham, veal
• Sauvignon blanc: oysters, salmon, goat cheese, salads, pastas
• Riesling: mild cheeses, pork tandoori chicken, shellfish
• Sparkling white wines: Asian, Thai, curry, chile pepper spices

Red Wines:

• Cabernet Sauvignon: duck, spicy beef and poultry, richer foods in general
• Pinot noir: braised chicken, turkey, lamb, mushrooms, earthy flavors
• Merlot: braished chicken, roasted beef, lamb, game meats
• Burgundy: salmon, tuna, roast chicken
• Chianti: pasta with tomato sauce, pizza

Common Pairings