Silky whites, for instance, Chardonnays, are delicious with fish like salmon or any kind of seafood in a lush sauce.
Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods, like crispy noodles with nori salt.
Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops, like lamb chops with frizzled herbs. The firm tannins in these wines refresh the palate after each bite of meat.
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Tangy foods, like scallops with grapefruit-onion salad, won’t overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain.
Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red.
Light seafood dishes, like seafood tostada bites, seem to take on more flavour when matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy or Chablis from France.
q Information obtained from www.foodandwine.com.
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