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.