Similar food and wine flavors complement each other.
example: sole of lemon sauce and Sauvignon Blanc both have citrus flavors.
Similarly weighted food and wine complement each other. Food and wine can be light, medium or heavy bodied.
example: Lobster and Chardonnay are both medium weight and rich so they complement each other.
Wine should be equal to or higher in sugar than the dish
example: Roasted pork with apple glaze pairs beautifully with Riesling.
Crisp wines balance salty flavors
example: A crisp Sauvignon Blanc balances salty olives and feta cheese.
Pair the wine to the sauce served
example: Light citrus sauces pair with Sauvignon Blanc and Chardonnay.
Match wine to meat, fish or poultry when serving without a sauce.
example: Pinot Noir tastes great with duck.
Sweeter wines offer relief from spicy foods
example: Riesling pairs well with Asian cuisines
Tannic wines such as Cabernet Sauvignon cut through the coating that far leaves in the mouth
example: Cabernet pairs great with steak