How To Order and Select a Good Wine

How To Order and Select a Good Wine

If you already know quite a bit about wine you won’t need further instruction in this matter. But if you’re uncertain about various food and wine pairings, you should keep a few things in mind. Wine is meant to accompany food. There are classic pairings such as duck with Pinot Noir and dark chocolate with Cabernet Sauvignon. You’ll rarely miss by observing tried-and-true traditions. But most of the time you will be at a loss. Prime Rib, for example, pairs well with a light red such as Beaujolais. But add a touch of creamed horseradish sauce and the pairing becomes terrible. A dry Riesling or Gewürztraminer would work much better.

Fortunately, there are people who devote their lives to exploring food and wine pairings. They are called sommeliers. They are certified on four levels by the Court of Sommeliers and there are less than 200 who have achieved the highest level to date. Sommeliers are hired by fine restaurants to guide their guests to the best pairings that establishment can offer. You won’t go wrong by seeking their advice. Tip them separately from your food order.

Most restaurants don’t have sommeliers and most waiters probably know less about wine than you do. They can tell you what’s popularly ordered, but that’s of little use. So a few guidelines:

Wines that go with almost anything: Champagne, sparkling white wine, dry rosè.

Wines for oysters, sushi, sashimi, and ceviche: Muscadet, Viognier, Sauvignon Blanc.

Wines for fish (grilled or pan-fried): Albariño, Pinot Gris/Grigio, Trebbiano, Greco. If the fish is sauced, choose a fuller-bodied white wine such as non-oaked Chardonnay or Pinot Blanc.

Wines for picnics, sandwiches, and light dishes: Dry rosè, Beaujolais, Beaujolais Nouveau, Bardolino, light-styled Zinfandel.

Wines for chicken dishes: New World Chardonnay, Chenin Blanc, Riesling (Kabinett), Pinot Gris/Grigio. If sauced, match the sauce.

Wines for tomato-based dishes: Barbera, Salice Salentino.

Wines for lamb: Syrah, Merlot, Châteauneuf-du-Pape.

Wines for barbecue: Zinfandel, Syrah, Petite Sirah.

Wines for beef steaks and roasts: Merlot, Cabernet Sauvignon, Syrah.