As a budding gourmet chef, you simply cannot overestimate the importance of correctly matching food with wine. It is amazing how getting this right enhances the flavor of both the food and the wine. It’s almost magic.
There are no hard and fast rules when matching food with wine, but generally speaking, dry red wines, such as Burgundy, Chianti, or Lambrusco, are served with main course red meat or dark fowl dishes.Red wines should be served at room temperature or below.
Rose is a red wine that goes well with nearly all foods and should be served chilled.
White wines, such as Chablis, Rhine, or Sauterne, go well with white meat, poultry, and seafood. White wines are always served chilled, about 50-60 degrees (15 minutes out of the refrigerator before serving).
Sherry and vermouth are generally served before meals or as cocktails.
A dessert wine, such as port, is sweet and full-bodied.
Sparkling wines, such as Champagne, may be served before, during, or after the meal. Champagne is best served cold at 45 degrees (right out of your refrigerator).
Remember, the colder a wine is, the more its aroma and flavor will be muted.
When you are serving more than one type of wine during your meal, remember to start with lighter wines and move into the heavier or more complex wines: white before red, dry before sweet, simple before complex.
Matching food with wine is both an art and a science. It is one of those areas you should never stop learning about. Every year, new vintages of wine appear. New food recipes come along all the time. You must try to keep up with it all. It’s a nasty job, but somebody’s got to do it.
Let me recommend two books. The first one is a beginners illustrated guide book about wine tasting. If you really want to go in depth to learn about wine, “The Wine Bible” is a great reference book . . .