When making a food and wine match, think about the four basic taste components your tongue recognizes: salty, sweet, bitter, and sour. How the food tastes can dictate the perfect wine selection for your meal.
Red dinner wines, such as Cabernet Franc or Merlot are usually dry and rich, sometimes with a tart or astringent quality. They go well with hearty or highly-seasoned foods, such as beef, pork, game, duck, goose, and pasta dishes.
White dinner wines, such as Riesling or Blair are lighter in body and flavor and can be dry and tart or sweet and fragrant. Serve these white wines with foods such as chicken, turkey, fish, shellfish, ham, and veal.
Darby Blush and rosé wines are pale red wines that can be either dry or sweet. These wines complement ham, fried chicken, shellfish, cold beef, picnic foods, and buffet foods.