Simple Wine Pairing Suggestions

There are a few good rules to follow when choosing a wine to go with food. When wine pairing the wine should be sweeter than the food accompanying it.

There are a few good rules to follow when choosing a wine to go with food. The wine should be sweeter than the food accompanying it and have about the same flavor intensity. Red wines generally pair best with bold-flavored meats, such as beef, while white wines go better with fish or chicken.

If you can squeeze a lemon or lime on the food, choose an unoaked white wine. Dry rosés go great with hors d’oeuvres, while spicy foods can best be enjoyed with low-alcohol wines.

Sometimes, it’s all a matter of choice, so have fun experimenting! Here are a few suggestions to get you started.

Raw Oysters — Pinot Grigio, Sauvignon Blanc or Muscadet

Pomegranate & Arugula Salad — Sauvignon Blanc or Riesling

Ginger Chili Citrus Salmon — A full-bodied white wine such as Chardonnay or Pinot Noir

Chocolate-Dipped Strawberries — Cabernet Sauvignon, a dessert wine or a rosé Champagne

Next Read: Pomegranate and Arugula Salad »

Kim O'Brien Root: Kim O'Brien Root was a newspaper reporter — writing for papers in Virginia and Connecticut — for 15 years before she took a break to be a stay-at-home mom. When the lure of writing became too strong, she began freelancing and then took on the role of the Health Journal’s editor in Dec. 2017. She juggles work with volunteering for the PTA and the Girl Scouts. She lives in Hampton, Virginia, with her husband, a fellow journalist, their two children and a dog.