While I definitely believe that you should drink with food whatever wine you enjoy (I don't buy the argument that you shouldn't eat red wine with fish), the experts have agreed on some Food and Wine pairing tips that provide some good guidance. I'd reference them, but never follow them verbatim. Instead, I'd always let your tastebuds drive your decisions!
With that being said, here are the tips:
Champagne: Shellfish, scrambled eggs, nuts, potato chips, angel food cake
Pinot Gris/ Grigio: Poached fish, chicken apple sausage, smoked salmon, vegetable risotto, guacamole
Sauvignon Blanc: Stone crab, shrimp gumbo, herb-roasted chicken, caesar salad, goat cheese
Gewurztraminer: Thai food, satay, quiche, fruity salsas
Chardonnay/ White Burgandy: Most ocean & river fish, fried chicken, gruyere, soft mild brie
Pinot Noir: Pork, duck, turkey, quail, wild salmon, grilled tuna
Cabernet Sauvignon & Merlot: Steak, hamburgers, red meat, chocolate & aged cheeses
Bordeaux: Roasted lamb, steak, tandoori spices, stews
Rioja & Syrah: Lamb, pizza, Mexican food
Zinfandel: BBQ, roast chicken, mushroom lasagna, mild red-sauce pasta
Thanks to Colleen Smith for the tip sheet.
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