One wine per meal, or one wine per course.

Food impacts the flavor of wine more than wine impacting the food, so it's best to work from the menu to the wine list unless you're there for a specific wine or you brought your own. If you bring your own it's a good idea to review the menu online before going to help you pick the best wine.  If you have the opportunity you might bring a backup incase there's a change in direction on the menu.

This is a quick reference cheat sheet you can refer to while in a restaurant. Simply look for a similar dish and see if something on the wine list matches what's suggested. You can work it from both directions: pick your dish and find your wine, or bring your wine and find your dish.

SWEET FOODS (wine challenging)

As Dessert: (Port, Sherry, Moscato D'asti).

Apple Pie: dry (Chablis, Sauvignon Blanc).

Fruit Based, or Chocolate: late harvest (Riesling, Gewurztramier).

Fruity: sparkling (Champagne, Cava, Prosecco).

Rich, or dark Chocolate: fortified (Port, Sherry).

UMAMI FOODS (wine challenging)

Braised Beef: older with less tanins (Burgundy).

Mushrooms: lighter white with crisp acidity (Sauvignon Blanc, Pinot Grigio), or light tannins (Pinot Noir).

Parmesan: young tanic red (Cabernet Sauvignon, Syrah).

Seafood: sparkling (Champagne, Cava, Prosecco), crisp acidity (Sauvignon Blanc, Pinot Grigio), or light tannins (Pinot Noir).

SALTY FOODS (wine friendly)

Chicken Quesadillas: (Chardonnay).

Grilled Shrimp: (Chardonnay).

Meats, Charcuterie, Rice Dishes: light to medium bodied reds (Pinot Noir, Cabernet Merlot).

Meat Balls: (Sangiovese).

Pizza: (Sangiovese).

Seafood, Salads, Lighter Fare: dry whites (Sauvignon Blanc, Pinot Grigio).

Snacks, Fried Foods, Appetizers: sparkling (Champagne, Cava).

Spicy Appetizers: (Riesling).

ACIDIC FOODS (wine friendly)

Citrus or Tomato: high acid whites (Sauvignon Blanc, Chenin Blanc, dry Reisling).

Goat Cheese: high acid (Sauvignon Blanc).

Seafood with Lemon or Vinaigrette: crisp high acid white (Sauvignon Blanc, Pinot Grigio).

HIGHLY FLAVORED FOODS

Grilled Meats: full body (Cabernet Sauvignon).

Lighter Fare: light body (Pinot Noir).

Peppery Steak: compliment (Peppery Syrah).

Rich Fatty Dishes: (Cabernet Sauvignon, Syrah, Merlot).

Seafood: (Sauvignon Blanc, Pinot Grigio, Dry Rose).

Spicy Thai Food: contrast (sweet Riesling).

Spicy Dishes: light bodied red (Gamay), or (Riesling).

Umami: (Sauvignon Blanc, Dry Rose), or a light bodied red with high acidity (Pinot Noir, Gamay).

FATTY/OILY FOODS

Creamy Sauces: high acid zesty (Sauvignon Blanc).

Fried Chicken: high acid zesty (Sauvignon Blanc).

Fried Foods: sparkling bubbles and acidity to cut through grease (Champagne).

Grilled Meats (char flavor): tanic reds (Syrah, Shiraz: peppery notes).

Grilled Meats and Rich Stews: tanic reds with bold fruit and tannins (Malbec).

Oily Dishes: dry or off dry for balance (Riesling).

Seafood or Shellfish: dry white with high acidity, minerality (Muscadet).

Spicy Dishes: dry or off dry for balance (Riesling).

Steak and Red Meats: tanic reds (Cabernet Sauvignon).

Rich Seafood: high acid zesty (Sauvignon Blanc).

HOT FOODS (CHILIS)

Milder Chilis

 - Off-Dry Riesling: Sweetness tames heat, acidity cleanses palate.

 - Chenin Blanc: Similar to Riesling.

 - Rose: Dry or off dry offers fresh counterpoint.

Spicier Chilis

 - Zinfandel: bold fruit, moderate tannins.

 - Syrah/Shiraz: spicy notes enhance chilli flavors.

 - Pinot Noir or Gamay: light body reds, low tannins, slightly chilled.

 - Sparkling: bubbles and acidity cleanse the palate.

 - Malbec: peppery notes and dark fruit flavors compliment chilli.