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 fat leaves in the mouth

example: Cabernet pairs great with steak