Think texture.

More full bodied and “bigger” wines like cabernet go better with hearty, flavorful dishes. Subtle or more delicate dishes work better with lighter and crisper wines… reds like Chianti or whites like pinot grigio.

Then there’s balance and contrast.

Think of the wine as another ingredient or food group for the meal… like a seasoning, sauce or side dish. When you add all the parts together they bring out the best in each other.

Have a back up plan…

When in doubt go with the most versatile and food friendly wines, usually a merlot if it's a red or chardonnay for white.

Finally… forget the red wine with meat, white wine with fish thing. Drink what you like, not what someone tells you you’re supposed to like.

Featured Wine and Food Pairing: Riesling

Here’s a handy checklist for Riesling as featured on The Wine Experience Radio Show.

The beauty of Riesling is how versatile it is with food. It’s the perfect match to spicy Asian food And terrific with a shrimp cocktail or some smoked salmon… which isn’t a bad way to start a meal!

Checklist

Give this a try…Next time you’re at a brunch with your Honey, try a Riesling… they really complement Eggs Benedict!

We prefer the Rieslings from the Alsace region of France. They have a typically wonderful fruitiness yet still have the zip of being dry. German and American Rieslings often are a bit off dry, which means there is a hint of sweetness to them.

It’s all a matter of taste. Yours! So choose what you like and enjoy.

To shop for Riesling just click here: Wine.com

You can search for more wine and food pairings at  wineanswers.com.