Here, the cardinal rules for matching up wines and food, from dry rosé and cheesy dishes to Malbec and sweet-spicy barbecue sauces brought to you by FOOD & WINE
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Pinot Noir: Is great for dishes with earthy flavors
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Chardonnay: For fatty fish or fish in a rich sauce
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Champagne: Is perfect with anything salty
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Cabernet Sauvignon: Is fabulous with juicy red meat
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Dry Rosé: For rich, cheesy dishes
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Pinot Grigio: Pairs with light fish dishes
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Malbec: Won’t be overshadowed by sweet-spicy barbecue sauces
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Moscato d’Asti: Loves fruit desserts
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Syrah: Matches with highly spiced dishes
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Grüner Veltliner: Pairs with dishes that have lots of fresh
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Zinfandel: For pâtés, mousses, and terrines
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Off-Dry Riesling: Pairs with sweet & spicy dishes
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