Red wine ... red meats? White wines ... seafood? Fact or fiction?

 Here's Wine & Food pairings 101. Generally, if you're going to eat something delicate with subtle tastes, you should avoid drinking a wine with a strong flavour that will overpower the food. On the other hand, a hearty meal will often be best complimented by a strong wine with flavour of its own.

Wine drinkers should drink what they love. Yes, there are all these rules, but enjoy your wine and your food!

Historically, white wine was to be served exclusively with fish and white meat, and red wine was to accompany only red meat, cheeses, and select dishes - but this has somewhat changed over time, with varying wine experts deciding on the traditional extremes or a more relaxed approach.

Experimenting

The general rule, though, indicates that white wines, like Sauvignon Blanc and Chardonnay, go best with fish and white meats, like chicken and pork; while red wines, such as Merlot, Cabernet Sauvignon and Shiraz, go best with red meat and red sauces. Experts also say that you should begin with lighter wines and progress to heavier ones throughout the course of the meal. Still others recommend experimenting to find the ideal wine that works with a particular meal and generally letting your taste buds lead the way.

For pizza, pasta, vegetables and wine and cheese pairings, this generally depends on the sauce or toppings. However, it has become increasingly clear that cheese is often enhanced as much by white wine as red. This is particularly true of crusted cheeses. Green vegetables, though, seem to work on the premise of opposites attracting and, therefore, work well with fuller white wines like Chardonnay.

Mushrooms or potatoes, with their earthy tastes, make a marvellous pairing with Pinot Noir. Tomatoes, with their acidity, should be combated by another acidic base and, therefore, go well with Sauvignon Blanc. From these pairings, one can see why it is difficult to make blanket pairings; hence the proliferation of many New Age wine experts who recommend experimenting to find the appropriate wine that meets your tastes and preferences with particular foods.

For fruits and desserts, red wine and chocolate makes a great pairing, while white wines work well with fruits generally. With other sweets, personal choice certainly reigns supreme. Now that Inniskillin Icewine is here, go ahead and treat yourself ...

While living local and eating global this Gleaner-sponsored Restaurant Week, be sure to try Hardys Merlot with your red meat dishes and Hardys Chardonnay with your fish or white meat dishes, or try other varietals available. Of course, we encourage everyone to explore the world of wines, food and spirits responsibly!

- Debra A. Taylor, category manager -International Brands Lascelles Wines & Spirits.