White wine pairing simplefied

When you have light dishes such as seared scallops, a crisp white wine will be your best bet.  I would suggest a nice Sauvignon Blanc from either New Zealand for its grassy, citrus like flavors or a French version from the Loire Valley for its more mineral, herbal notes. 
If you have a dish with a creamy sauce such as a pasta Alfredo you can either compliment the richness of the dish by enjoying a nice glass of California Chardonnay or by “cutting” the richness of the sauce with a bone dry Riesling or a Gewuerztraminer.  Both are known for their high acidity and I would look for to the Alsace for some great examples of these grape varietals.   Besides the kind of meat or Fish you have, sauces play a great role in selection of the proper wine selection.  Below is a guideline for things to
Consider when looking for the right partnership between food and wine.
Cream Sauces:  Chardonnay, Riesling, Gewuerztraminer, Sauvignon Blanc, Gruener Veltliner, Kerner
Poultry: Chardonnay, Gewuerztraminer, Rose wines, Chenin Blanc, Gruener Veltliner, Pinot Noir
Seafood: Chardonnay, Gewuerztraminer, Riesling, Sauvignon Blanc, Pinot Grigio
Fruits: Riesling, Rose wines, Gewuerztraminer, Pinot Grigio, Kerner
Tomorrow we will cover some baselines for red wines and complete the listing for food and wine partnerships.

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