When pairing food and wine, you’re looking for balance. A heavy meal will pair best with a full-bodied and robust wine, and a light meal or appetizers will pair nicely with a lighter wine.This goes for both reds and whites. For example, a hearty turkey dinner would pair well with a rich and oaky Chardonnay, while steak pairs well with a full-bodied Cabernet Sauvignon.
Red with Reds, White with Whites
Steak: a full-bodied red with tannins, such as Cabernet Sauvignon or Bordeaux
Spicy Asian or Indian dishes: a sweeter white like Riesling, Muscat, or Gewürztraminer
Bold BBQ dishes: medium-bodied reds with a touch of spice, such as Shiraz or Malbec
Light fish dishes such as tilapia, haddock, or sole: light and crisp whites such as Sauvignon Blanc or Pinot Gris
Lobster and Crab: a full-bodied and rich white, such as an oaky Chardonnay
Light pasta dishes: a light and refreshing white like an unoaked Chardonnay