Complimenting wine with food

When selecting food to compliment your wine there are a few things to consider like balance. Balance keeps the wine type within a healthy food range to stop a strong and displeasing taste when drinking and mixing wine with foods. To create a pleasant taste for the food and the wine they need to be paired accordingly. Taste varies with people and so what may be good tasting to you could be rather unpleasant for others. Choose a combination that is popular with a large variety of people when planning a dinner.
There are many things that may occur when foods and wine are combined. Several of these factors are overpowering- when the wine overpowers the dish, flavor transfers is when the flavors can be passed into the flavors of the meal or the wine and new flavors that may occur in the wine or food that were not present until the two were combined.

We recommend these food and wine combinations:
When drinking Chardonnay the foods we recommend are salmon, Veal, white sauce and Grilled cheese. Avoid Spicy foods. Gewurztraminer is advised to be drunk with Chinese foods, Pork, Swiss cheese and to avoid light foods.
Riesling is dry and can be teamed up with Turkey, Shrimp, veal and cream sauces but advised to be not consumed with sweets and this can be avoided with Sancerre. When drinking Pinot Grigio spicy food and tomatoes are to be avoided.

Red Wine
The foods that are recommended with Barberra wine are Lemon chicken, pizza, pasta and lasagna.
Cabernet Sauvignon should be avoided with fish and tomatoes and can be matched with Duck, Chocolate, roast, lamb and steak.
Merlot is to be served with chicken, grill meats and barbecue but not with sweet foods. Avoid spicy food with Pinot Noir and fish with Shiraz. Duck, Tuna, Lamb, salmon are advised to be used with Pinot Noir.
Shiraz is best served with Sausage, barbecue and peppered red meats.

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