There is no one, single rule when it comes to matching everyday food with wine. But there are some broad principles that have been evolved over the centuries. Here are a few that you may find useful: 

1. Salads

Avoid sweet wines with salad because the acid in salad dressing does not mingle well with most wines. It is much better to go for acidic wines such as dry German Riesling, dry Vinho Verde or red Sancerre. The sourness in such wines mingles smoothly with the sourness in salad creating a nice after effect.

2. Steaks, Roast Beef and Lamb

There can be only one recommendation for red meat like beef and lamb:  and that is dry red wine. You can select Cabernet Sauvignon (Bordeaux), Pinot Noir (Burgundy) or the Syrah-based red Rhone wines, but make sure that they are strong and red. If you are in Europe you can select the rich Italian wines -- Barolo, Brunello or Chanti. In the US, you can have Petite Sirah and Charbono.

3. Seafood and Fish

When it comes to fish, make sure that you go for white wine. The same applies to seafood like oysters. They go well with Sauvignon Blanc, the Bordeaux or the Loire whites.  It is only when you serve seafood like mussels, which is dark and rich, that you can opt for red wine. Otherwise, chose a white wine blindly when it comes to fish.

4. Poultry, pork and veal  

These are relatively lighter meats, and like fish, go well with white wine, especially Chardonnays and Pinot Blancs. You can, at times, consider the lighter or fruity red wine with roasted or grilled chicken. But you are best off rolling white wine with poultry, pork and veal.

 5. Turkey

When it comes to turkey, it is not always easy to select a wine. This is because of two reasons: one, turkey has both light and dark meat; and two, the meat is heavy in oils. Much, therefore, depends on your liking. You can go for a red or white wine of your choice but don’t mix the two.

 6. Vegetarian Dishes

If you are stuck in a situation where your food is predominantly vegetarian then go for light, white wines. You can, at times, consider red wines but they should be fruity. However, strong, red wines must be avoided as far as possible.

 7. Dessert

The dessert can turn your wine sour if it is not sufficiently sweet. It is therefore advisable to prefer a wine that is a tinge sweeter than your truffle or cake.  

8. Exotic, Asian food

You now find more and more restaurants in the US serving wine with Asian food. Most Asian food is hot, and cooked with strong spices. Some of their curries can be acidic, and may not mix well with wine. It is best to go for sparkling wines that are carbonated. These wines negate the heat of hot, spicy foods. 

9. Match wines with countries 

A good rule is to follow the natives. In France, use French wines, and in Germany use German wines. These wines have been developed over hundreds of years. They go best with the food of their respective countries.

 These are useful tips to follow if you are a beginner. They can help you select the right wine in most situations. But the best way is to develop your own matching principles.

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About the Distributor

Andrew Wang lives in Seattle area.   He writes for the following blogs: Travel Reward Credit Card, Orlando Vacation Home Rental Guide, Wine Makers Supply