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2- Take your cues from the kitchen

This idea dovetails nicely from the first and takes things a bit further. Instead of only basing your pairing on whether the dish is bold or light, you may also want to consider how it’s prepared. Chicken, for example, could be prepared as a rich cacciatore or with another robust tomato sauce, in which case you’d want to match it with a nice red, such as Chianti. On the other hand, chicken also works well with a white wine sauce or a butter sauce, both of which are light. In that case, keep the wine light and bright (and sharp if it’s a rich sauce); Sauvignon Blanc is a good match.

In short, keep in mind the dominant flavor of the dish and select the wine to match it. Generally, if wine is used in the sauce, a glass from the same bottle is a perfect pairing. This is called a flavor bridge.

Aside from the different components of the dish, you may also want to consider how it’s being cooked. Different wines are better matches for grilled, roasted and fried foods. Think of the difference between a piece of steamed fish and a grilled one. Poached or steamed foods naturally call for lighter wines because these methods typically emphasize the simplicity of the dish, while grilled meats are a bit more versatile and call for more body. Foods cooked in a wok usually lend themselves to clean white wines (think of the crispness of a sake and how well it complements Japanese foods), while fatty or fried foods usually demand a wine with some acidity, such as a Sauvignon Blanc.

3- Offset tastes

Part of the reason that pairing wine with food is so important is that one always affects the taste of the other. Particular nuances of a given wine -- such as sweetness, acidity and tannins -- can greatly influence and enhance (or overpower) the tastes in your food. Here are a few things to keep in mind:

Sweet foods will make a wine seem drier, stronger and less fruity. Balance dishes with glazes or teriyaki with an off-dry wine, like a White Zinfandel or a Riesling.

Foods that are highly acidic will make wines taste less sour, richer and more mellow. Consider pairing fish with a citrus sauce -- or any salad or tomato-based dish -- with a high-acid wine; Sauvignon Blanc or Pinot Gris will work well.

Bitter flavors in food will bring out a wine’s bitterness. Pair bitter foods with a full-bodied, fruity wine like a Chardonnay or a Cabernet Sauvignon. Additionally, acidic wines will help balance the bitterness and bring down the sweetness.

Salty foods will make your sweet wines taste sweeter. Match salty and smoky flavors with fruity, low-tannin, low-alcohol wines.

You may want to consider going completely off the map by balancing opposing tastes. Try pairing a light, hot Asian curry with a sweet dessert wine or a nice Indian curry with a fruity, low-tannin wine like a Merlot. You might also pair sweet wine with acidic food or balance a complex wine like an ice wine with simple foods.

4- Start light and build up

Just as you would normally start a multiple-course meal with a light appetizer and build up to a robust main course, you should do the same with wines. Build up in intensity as the courses become heartier; this way, you won’t be left with the aftertaste of your previous glass ruining the taste of your next.

Also, keep in mind that dry wines are usually served before sweet ones and wines with less alcohol before wines with more alcohol. These rules aren’t set in stone, but they will help you balance the tasting experience.
do what makes you happyAfter taking the time to explain the basic rules of pairing, let me say that the most important rule to follow is to do whatever makes you happiest. Let your palate tell you which are the best wine pairings for you. Remember that if your pairings don’t stand up to the basic rules, it doesn’t mean that it’s the wrong thing to do.