Must-try wine pairings

Pairing wine with food is an art form and choosing the right combination will enliven the inherent flavors of both the meal and the wine. Here are a few suggested pairings.

Italian cuisine
A dry Chianti is the perfect accompaniment for Italian dishes with tomato sauce like traditional pizzas and pasta bolognese.

If you’re enjoying a dish with pesto or seafood, choose a light- or medium-bodied white like a Soave or pinot grigio.

For something with cream sauce or a lot of cheese, try an oaked chardonnay.

Mexican cuisine
The bright, spicy notes of Mexican food are well suited to fresh and crisp wines with lots of acidity. Sauvignon blanc goes nicely with tortilla and salsa-based dishes.

Pair the smoky, rich flavors of Mexican barbacoa (meat slow-cooked over an open fire) and chipotle with a light and acidic red wine like a pinot noir or a gamay.

Szechuan cuisine
Bolder and spicier than other types of Chinese cuisine, Szechuan food goes well with off-dry white wines like rieslings and gewürztraminers.

Generally, spicy foods pair best with chilled white wines, so save your red for another meal.

When it comes to pairing wine with food, it’s hard to generalize. Fortunately, many restaurants employ a sommelier to help you choose your wine. If you’re dining at home, enlist the help of a specialist from a liquor or wine store to help you find a good pairing.