BBQ Chicken: Spicy Zinfandel or an off-dry Riesling will complement all the flavors in the sauce. Grilled Chicken: A crisp Pinot Grigio or Sauvignon Blanc is the way to go. Grilled Steaks: Cabernet is a classic match. A full-bodied red blend is a great choice too. Portabella Mushroom Burgers: Juicy Syrah will show off this veggie favorite. Grilled Salmon or Tuna: Pair these rich fish with a Pinot Noir. BBQ Pork Ribs: Rich Syrah or fruity Zinfandel will stand up to the meaty goodness. Bacon Cheese Burgers: Zinfandel or a rich Merlot will make this favorite a standout. Grilled Lobsters: Buttery Chardonnay adds to the lusciousness.There are many fish in the sea, lakes and rivers. See perfect wine and fish pairings in this handy chart. Wine With Mexican Food: It's fun to start the meal with chips and salsa and Champagne or Sparkling Wine. Our go-to red for pairing with Mexican food is Pinot Noir or a lighter red blend. If you prefer a heavier red, or are enjoying a beef dish, try a Tempranillo.

Verde sauces and chicken or fish dishes work well with Sauvignon Blanc or a bone-dry Rosé If the meal is very spicy, go with a sweeter wine like a Riesling, Gewürztraminer or Rosé. Peanuts, Pretzels & regular Potato Chips:A crisp, light white wine like an un-oaked Chardonnay, Sauvignon Blanc or Pinot Grigio will match up well to the salt. BBQ Potato Chips:A red Zinfandel makes a lively combination! Tortilla chips with salsa:Skip the beer or margarita and instead reach for a tart Reisling, Pinot Grigio or Sauvignon Blanc!best wine price india Red grapes:A delicious twist with Viognier.wine in box cheap Popcorn:Enjoy a bowlful with a lightly oaked Chardonnay or Champagne.wine and beer deals online

French Fries:Nearly anything goes! The subtle flavor of the potato does well with Merlot and Pinot Noir, and the salt and oil match nicely to light and crisp white wines like Pinot Grigio. Apples and Cheese:Easy to find a favorite if you remember this: hard, flavorful cheeses need a darker, heavier wine like a Cabernet Sauvignon and lighter cheeses need a nice light white like Pinot Grigio, Riesling. Apples like a Fuji or Delicious are well, just delicious!best wine cooler australia Hummus:A healthy snack deserving of a light red, like Pinot or Sangiovese.beer and wine glass images Twinkies:Sweet foods need sweet wines, try a German Reisling or Muscat.best thing for red wine spill Ice cream:Try a late-harvest wine, or fruit infused dessert wine... pour right over the top!buy italian wine from italy

Cookies:Chocolate Chip cookies need a Syrah or Cabernet Sauvignon, Oatmeal and Raisin cookies are yummy with either a Pinot Noir or Viognier. Gingersnaps are great fun with a peppery Zinfandel. Carrots and Celery with Ranch dip:Enjoy the crunch and tang alongside a glass of Sauvignon Blanc or Chardonnay. Beef Hamburgers:Try any of these: Syrah, Cabernet, Zinfandel or Cabernet Franc. The juices from a burger will cut through the tannins of a bigger red wine.which is the best wine brand in india Pepperoni Pizza:Tangy pizza sauce and spicy Pepperoni go great with Zinfandel. best buy wine storageThe finer, the better! Dark chocolate:Buy the most luxurious dark chocolate that you can find, and pair it with a Cabernet Sauvignon, Merlot, Syrah or Malbec. So reach for a glass of wine with your favorite snack and reap the rewards of wine's health benefits, plus create a taste sensation.

Food and Wine » Wine and Pairings » 10 great beer & wine pairings for summer foods Best beer: Nectar Ales “Nectar IPA.” “The citrusy hops make the tartar sauce pop,” Pederson says. “And the light malt flavor gives the fish a hug, instead of overpowering it.” Best wine: Pacific Rim 2011 Wallula Vineyard Biodynamic Riesling (Horse Heaven Hills; $24). Tebbe’s take: “It refreshes your palate after every bite with notes of lemon-lime.” Recipe: Baja Fried-Fish TacosFish with Lemon and Caper Sauce Piccata is a traditional Milanese preparation in which a pan sauce of butter, lemon juice and capers is spooned over thin slices of sautéed veal. But that same trio of ingredients is also used in southern Italy as the basis of a sauce for white fish, especially those with a delicate texture. Simple steamed vegetables are a good accompaniment. If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels.

If using vinegar-packed capers, rinse under cold running water, drain and pat dry. Season the fish lightly with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife, 6 to 8 minutes total. Using a slotted spatula or spoon, transfer the fish to a warmed platter and cover loosely with aluminum foil. Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper. Pour the warm sauce over the fish and serve immediately. Adapted from Williams-Sonoma Essentials of Mediterranean Cooking, by Charity Ferreira, Dana Jacobi & Carolyn Miller (Oxmoor House, 2008).