Most people love to throw dinner parties for their friends and family. But, they may avoid serving wine because they do not know exactly what to serve. Do you serve red or white with fish? Will Merlot be okay if you are serving a Mexican dish? Do not stress over it - there are some basic wine rules you can follow. The number one rule of thumb when choosing wine is "red wine with red meat, white wine with white meat." This is not always true, but it generally works quite well when you are unsure. One exception is chicken. The meat is white, but a nice fruity red wine goes well with it. The same can be said for tuna or salmon, so you do not have to always follow the rule of not serving red wine with fish. The second rule is the rule of complements. It is okay to match sweet seafood such as lobster with a sweet white wine. The next rule is the opposites attract. While you usually want to match like flavors, sometimes a contrast, such as a White Bordeaux with bluefish can be wonderful. Outside of the basic rules, there are certain things you can look for and certain things you can avoid depending on what you are serving.

Here are some hints as to what to serve with particular types of food. Salads and AppetizersYou should avoid serving wine during your salad, as vinegar and wine do not mix well. But, if you are having an appetizer, you need to consider the ingredients in the appetizer to help you choose your wine. If you are having a cheese tray, the type of cheese will help you determine the wine. best winery tours new zealandFor example, cheddar is best with dry reds, Merlots, and Cabernet Sauvignon. where can i buy cat winePinot Noir goes best with Swiss. best spanish wine yearsCamembert and brie are great with a Chardonnay. one hope wine logo

The cheese we tend to think of as Italian such as parmigiano, romano, and reggiano go well with Italian dry red wines like Chianti and Barlol. If you are serving something a fried appetizer, consider serving a crisp, fruity white or red wine to help cut the oily flavor.Beef, Steak and LambDo you remember the "red wine with red meat" rule? cheap wine bar dcThat one is great to use when serving beef, steak, and lamb. best wine in california 2013Choose a dry red wine like Cabernet Sauvignon or a burgundy like Pinot Noir. You can also consider serving an Italian red such as Barolo or Chianti.Fish and SeafoodTo be safe, stick with a dry, crisp white wine. Sauvignon Blanc goes well with white fish while Sancerre and Muscadet go well with oysters. If you want to be different, try a fruity red wine (without tannins). But, use caution when serving red, especially if you are serving white, delicate fish.

Cabernets with tannins combined with fish can leave a metallic taste in your mouth. Poultry, Pork and VealFor the most part, you want to follow the "white meat, white wine" rule with these. White chardonnays and Pinot Blancs are great. If you want to serve red with chicken, remember to choose a wine that is fruity like a Merlot or Zinfandel.Turkey Think back to Thanksgiving. Do you remember how well your cranberry sauce went with the turkey? The same rule applies here. For turkey, since it has both white and dark meat, you want something fruity and tart such as a Beaujolais for red or a Riesling for white.Spicy FoodsIf you are planning on service something spicy like Thai or Indian food, a sparkling wine works best. Avoid wines with tannins and look for something fruity. And, make sure the wine is well chilled. Cold wine goes well with spicy foods.DessertThe best thing to serve with a delicious dessert is a dessert wine. In fact, you can skip the dessert part and just serve a dessert wine to your guests.

These are sweet wines often sold in smaller bottles as you don't drink as much dessert wine as you do regular wine. Wines such as Sauternes, Beerenauslese, Bermet and Cammandaria will make a great end to any evening.The most important rule about what wine to serve is to avoid being snobby about wine. There are no right answers, only basic rules to go by and even those, as you have seen, can be changed. Do not be afraid to experiment with different tastes. Chances are if you do not act like there is anything wrong with the wine you are serving, your guests will not either. Users Reading this article are also interested in: What Wine Goes With What Food, by M Slater Wine Food Pairings, by Deniseclarke Proper Food and Wine Pairings, by Michael S. Brown Top Searches on Wine Guide: • Wine And Food Pairings • Wine And Cheese Pairings About The Author, Jason Connors Jason Connors is a wine lover providing valuable tips and advice on wine cellar design, wine making, and wine basics.

Read his recent report on "What To Look For in a Wine Cooling System". The Right Wine Basket Wine Tasting In Northamptonshire Wine Trails: Rhode Island A Surprising Wine Travel Destination Learning To Talk About Wine Riedel Wine Glasses - Greatest Wine Glass - Wine Gift Online 097 Greatest Wine Glass - Wine Gifts - Riedel Wine Glasses 453 How to Pair the Best Wines and Food Wine Gifts and Wine Accessories 101 Fine Wine Italian Style: The Beauty Of Italian Wine. Good Tasting Dry Wine The University Of California And Early Wine Research Why Buy Organic Wine? Wining And Dining: Tips For Cooking With Wine Wine Gift for Loved Ones Celebrity Winemakers And Their Wines How to Choose the Right Wine, with these Helpful Tips » More on Wine Guidered wine   Notes:   Red wines are heavier and more strongly flavored than white wines, and they go best with heavier, more strongly flavored foods, like red meat, pasta, and ripe

They should always be served at room temperature.  Madeira OR Port OR pomegranate molasses (Use just a little.) OR cranberry juice OR broth OR balsamic vinegar (Use just a little.) juice OR liquid used to reconstitute dried mushrooms bar-BEAR-uh  Notes:   This is a hearty red wine that's usually blended into jug wines, but sometimes sold as an Notes:   This is a region in Eastern France that fresh-tasting red wines that are relatively low in alcohol.  wines should be drunkSubstitutes:   Gamay OR Pinot Noir OR Burgundy OR Chianti OR Barbera Bordeaux wine (red) = claret   Pronunciation:   bore-DOUGH Notes:   The Bordeaux region in France produces excellent red wines, especially in the districts of M�doc, Haut-M�doc,These wines are rich and complex, and usually made with a blend of Cabernet Sauvignon, Cabernet Franc,Bordeaux wines with the generic label "Bordeaux Wine" usually aren't as good as those with more specific

appellations, like "St. Emilion Wine."   go especially well with lamb and poultry.   Sauvignon OR Merlot OR Burgundy Burgundy wine (red)    Notes:    Burgundy is a region in eastern France that produces excellent red wines, but the Burgundy wines produced in the United States are usually inexpensive jug wines made from different grape Cabernet Sauvignon = Cabernet = Cab   Pronunciation: Cabernet Sauvignon grapes make a hearty, complex red wine that's especially good with roasted meats and heavy stews.  Cabernets are often excellent.   due PAHP   Notes:  This is a village in Provence that's known for its excellent red wines, which are blended from as many as 13 grapeThese wines tend to be pricey. Chianti   Pronunciation:  kee-AHN-tee  Notes: A lot of cheap domestic red wines go by this name, but the real thing comes from Tuscany and has a seal of authenticity on the neck.  Italian Chianti is a hearty wine that's

great with Italian food.    Zinfandel OR Beaujolais OR Syrah Gamay = Gamay Noir   Notes:   This is a grape variety that the French use to make their famous Beaujolais wine, a fruity, fresh-tasting redWines made from these grapes outside of the Beaujolais region are confuse this wine with Gamay Beaujolais, which is made from a blend of Pinot Noir and Valdiguie grapes, or with Napa Gamay, another name for Valdiguie.    Beaujolais OR Pinot Noir Gamay Beaujolais   Notes:    This name is given to American red wines made mostly from Pinot Noir and ValdiguieIt's an unexceptional fruity wine that goes best with hearty dishes that have rich sauces.   confuse this wine with Gamay or Napa Gamay, both of which are superior.   The name Gamay Beaujolais is scheduled to be phased out by Valdiguie OR Pinot Noir OR Beaujolais OR Cabernet Sauvignon OR Burgundy OR Syrah Merlot   Pronunciation:   mer-LOW  Notes: This is a hearty red wine that's similar to a Cabernet Sauvignon, but softer and

It goes especially well with pork, turkey, and pasta dishes. Petite Syrah = Petite Sirah   Pronunciation:  puh-TEET see-RAH  Notes:   This is a grape variety which produces an excellent red wine that's very dark and often described as confuse Petite Syrah with Syrah, another red varietal wine.   Substitutes:  Syrah OR Rhone wine (often made from Petite Syrah and Syrah) Pinot Noir   Pronunciation:  pee-no NWAHR  Notes:   This earthy red varietal wine goes best with beef, ham, poultry, salmon, or tuna.   making it is tricky business, so the quality varies tremendously.  one will be expensive and sublime.    Rh�ne wine = Rhone wine   Pronunciation: RONE   Notes:   Vineyards along the Rh�ne River in Southeastern France produce red, white, and blush wines, but they're best known for their excellent red wines.  the region's most famous appellation, while C�tes-du-Rh�ne is the catch-all name given to lesser Rh�ne wines.   

OR Bordeaux OR Pinot Noir OR Merlot OR Barbera OR Zinfandel Rioja    Pronunciation:  ree-OH-ha  Notes:    This is a region in Northern Spain that's known for its economical and fairly good red wines.  Chianti OR Pinot Noir OR Burgundy Syrah = Shiraz   Pronunciation: This wine is called Syrah in Europe and America, and Shiraz in Australia. It's a dry red wine that's especially good with barbecued meats, sausages, strong cheeses, and spicy foods.  Don't confuse Syrah with Zinfandel OR Bordeaux OR Pinot Noir OR Merlot OR Barbera Valdiguie = Napa Gamay     Notes:   This is a relative of the Pinot Noir grape, and it makes a red wine that goes well with confuse it with Gamay or Gamay Beaujolais.   Gamay Beaujolais OR Pinot Noir OR Beaujolais Zinfandel = Zin  Pronunciation:  ZIN-fan-dell  Notes:   This is a hearty red varietal wine that's especially good with sausages and barbecued meats. confuse it with white Zinfandel, a fruity blush wine that wine snobs abhor.