Have you ever been at a loss for what wine to choose for your dinner? 

You're not alone. Some of those wine lists can be rather overwhelming and downright intimidating.  The truth is, choosing the right wine can truly enhance the flavor and enjoyment of your meal. If you are going to pay for a nice meal and a glass or bottle of wine, you may as well get the most out of it that you can. 

Below is a basic guide to wine pairing and why it is important. There is a real science to it. Luckily, you don't have to have a degree in Wine-ology to choose the right wine to have with your dinner. You can find the basics below and order like a pro next time you are out. 

1. Food Pairing

This is often the most significant factor. The goal is to balance the intensity and flavors of the wine with the food.

Choose Red Wine for:

• Red Meats: Beef, lamb, venison, and other rich, fatty red meats. The tannins in red wine bind with the proteins and fats, cleansing the palate and enhancing the flavors of both the meat and the wine.

• Hearty Pasta Dishes: Especially those with rich, tomato-based sauces or meat.

• Game Meats: Duck, venison, and other game birds, which have distinct, often earthy flavors that stand up well to red wines.

• Some Poultry: Roasted chicken with rich sauces, or duck, can sometimes pair well with lighter-bodied reds like Pinot Noir.

• Aged, Sharp Cheeses: Hard, aged cheeses like aged cheddar or Parmesan.

Choose White Wine for:

• Seafood: Fish (especially white fish like cod, sole, or sea bass), shrimp, lobster, and other shellfish. The crisp acidity of white wine complements the delicate flavors of seafood.

• White Meats: Lighter preparations of chicken, turkey, and pork.

• Salads and Lighter Appetizers: Fresh salads, vegetable dishes, and light appetizers.

• Creamy Dishes: White wines, especially those with good acidity or a richer body (like an oaked Chardonnay), can balance creamy sauces and dishes.

• Goat Cheese and Soft Cheeses: The tanginess of goat cheese or the creamy texture of Brie often pairs beautifully with crisp white wines.

• Spicy Cuisine: Off-dry white wines like Riesling or Gewürztraminer can provide a refreshing contrast and balance the heat of spicy Asian or Indian dishes.

• Desserts: Sweeter white wines (e.g., Moscato, Sauternes) are excellent with fruit-based desserts, creamy desserts, or even blue cheeses.

2. Wine Characteristics (Tannins and Flavor Profile)

• Tannins: Red wines generally have higher tannin levels (compounds from grape skins, seeds, and stems), which create a drying sensation in the mouth. Tannins are what make your mouth feel a bit puckery after a sip of a bold red. These tannins are key to pairing with fatty foods. White wines have very low to no tannins. If you are sensitive to tannins (they can cause headaches for some), white wines or lighter, low-tannin reds (like Pinot Noir) might be a better choice.

• Flavor Profile:

  • Red Wines often feature flavors of berries (cherry, raspberry, blackberry, blackcurrant), plums, and sometimes notes of spices, herbs, tobacco, or leather. They tend to be fuller-bodied and more complex.

  • White Wines are typically crisper and lighter, with notes of citrus (lemon, lime, grapefruit), green apple, pear, stone fruits (peach, apricot), tropical fruits (pineapple, mango), and floral aromas.

3. Serving Temperature

           (and why it matters)

The ideal serving temperature significantly impacts how a wine's flavors and aromas are perceived.

• Red Wine: Generally served slightly below room temperature, typically between 55-65°F (13-18°C). Lighter-bodied reds (like Pinot Noir) can be served on the cooler end, while fuller-bodied reds (like Cabernet Sauvignon) are better slightly warmer. Serving red wine too warm can make it taste overly alcoholic, while too cold can mute its flavors and make tannins more pronounced.

• White Wine: Generally served chilled, typically between 45-55°F (7-13°C). Lighter, crisp whites and sparkling wines are best served colder, while fuller-bodied whites (like oaked Chardonnay) can benefit from being slightly less chilled to allow their complexity to emerge. Serving white wine too cold can suppress its aromas and flavors.

4. Occasion and Personal Preference

• Occasion: Lighter wines (whites and rosés) are often favored in warmer weather, for casual gatherings, or as aperitifs before a meal. Heavier reds are more common for formal dinners or in colder months.

• Personal Preference: Ultimately, the "best" wine is the one you enjoy the most! Don't be afraid to experiment and break traditional pairing rules if you find a combination that delights your palate.