Even though sometimes I use my “heart” instead of my head in wine food pairing, I do have some general guidelines I follow when I entertain:

If I start with an appetizer of crudités I might pair with a Chardonnay or a Beaujolais
I usually pair red meat with a wine that has a stronger taste, such as a Cabernet Sauvignon

Dishes rich in fat content I pair with a wine with a higher acidity

Food rich in protein work well with tannic wines. They combine well and decrease the tannin taste. If you were to drink this same wine with a seafood dish you might notice a strong metallic taste or bitterness with salty food.

For desserts, I go with a sweeter wine. Hot chocolate soufflé with a California Cabernet Sauvignon is simply to die for….YUM! Ice Wine is something that I enjoy with most cakes or pies.

My European friends really taught me the delightful taste of cheese as a dessert and of course paired with right wine it is even better!

Cheese plates really run the gamut depending on the flavor and texture of the cheese being offered. I serve Champagne with a Brie or Camembert, but on the other hand I might go with a Cabernet Sauvignon if I serve the Camembert with a Sharp Cheddar and a “stinky” Blue.

The bottom line in any Wine Food Pairing is that not everyone will enjoy your exact tastes, but that doesn’t mean that you shouldn’t go forward. Never let anxiety rule pairing choices. Wine is an adventure and a challenge that should be embraced…..so go out there and experiment and enjoy! CHEERS!