Hello, DaleW!
You wrote on 24 Sep 2006 11:16:21 -0700:

D> There are no hard or fast rules for wine and food matching.
D> No match will be successful if you don't like the wine.
D> This section, however,
D> is intended as a guide to some generally accepted
D> principles, with pointers to matches both good and bad (to
D> most people's taste). The old
D> idea of "red with meat, white with fish" is not all that
D> good a rule-
D> it depends what meat, what fish (and what red, what white!).

D> There are some matches that are considered classic:
D> Beef and Cabernet
D> Oysters and Muscadet or Chablis

D> There are some matches that very few people would find
successful:
D> sole or other delicate fish with a big red
D> red meat with a light white (basic Muscadet, Vinho Verde, or
D> Sauvignon Blanc)
D> spicy dishes with a big Cabernet

D> However, the vast majority of dishes and possible wine
D> matches are in-between. There's no way to cover every
D> eventuality here- we can say
D> beef and Cabernet is a good match, but a sauce, prep
D> technique, or side

D> dish might conflict. So please be aware these are very
D> general guidelines, and feel free to ask specific questions
D> on AFW .

D> Suggestions:
D> Meats
D> Poultry
D> Seafood
D> Vegetables/Sides
D> Cheeses
D> Herbs, Seasonings,and Sauces
D> Desserts
D> Non-European Ethnic Cuisines

D> Meats

D> Beef is a classic accompaniment for bigger reds wines. With
D> steaks, especially if rare, one might stick to bigger more
D> tannic reds- young California Cabernet Sauvignon or
D> Bordeaux, Australian Shiraz, or young Northern Rhones.
D> Roasts and braised meat might be more appropriate for mature
D> Cabernet or Merlot based wines (whether Bordeaux, New World,
D> or elsewhere), mature Nebbiolo, or other elegant reds.

D> Lamb is often associated with Pauillac, but is a fine match
D> for any Bordeaux or Bordeaux-blend ("Meritage") wine. If
D> heavy on the herbs and
D> garlic you might consider a Rhone (or a wine from Rhone
D> varietals such as Grenache, Mouvedre, Syrah, etc. from
D> California, Spain, Australia, or elsewhere), Bandol, or
D> Zinfandel. Rioja also is a historic match.

D> Pork is generally lighter, and does well with lighter reds
D> (Pinot Noirs

D> that are less heavy, most Sangiovese except Brunello,
D> etc.). Roses also work well. But many people think that pork
D> is best with whites. Try a Gruner Veltliner or a dry to
D> off-dry Riesling.

D> Ham- roses are often recommended. Cured raw hams (proscuitto
D> for example) do well with whites or sparkling wines.

D> Veal -recommendations similar to pork

D> Game- for elk or venison, generally look to powerful wines,
D> Syrah (Rhone or New World) in particular is a good match, as
D> are bigger wines

D> from Provence, such as Bandol. For wild boar, consider
D> Brunello di Montalcino. Rabbit is great with Sangiovese or
D> Pinot Noir (or Riesling in some
D> preparations).

D> Individual dishes:
D> Choucroute - Alsace Riesling is traditional
D> Steak tartare- crisp whites
D> Beef Bourguignon - um, Burgundy!

D> Poultry:

D> Chicken- simple roast chicken is a fine backdrop for fine
D> mature reds, yet can also do well with whites. Coq au vin is
D> typically served with a

D> wine similar to the cooking wine (though one might use a
D> simple Bourgogne for cooking and a fine Chambolle 1er with
D> dinner- or a California appelation Pinot Noir for cooking
D> and the single vineyard version for the table).

D> Duck- Pinot Noir is excellent, but this goes well with
D> mature Nebbiolo,

D> Syrah, or Bordeaux as well. A vocal minority support
D> Amarone.

D> Goose- mature Bordeaux or softer New World Merlots or
D> Cabernets. A good

D> backdrop for most non-tannic reds.

D> Foie Gras- Sauternes or other sweet botrytized wines are
D> traditional and fine, but arguments can be made for Chablis
D> Grand Cru, too!

D> Turkey- pretty controversial. Advocates for Zinfandel,
D> roses, Riesling Kabinetts, and more.

D> Game birds: bigger richer ones do well with classic red
wines;
D> smaller delicate birds might be better served with a rich
D> white. Gamier birds (from long hanging) tend to go with
D> Rhone reds with some spice.

D> Seafood:

D> White fleshed fish (flounder, sole, etc) : Soave, Chablis,
D> unoaked Chardonnay, Sauvignon Blanc. If there's a richer
D> sauce then oaked Chardonnay or bigger white Burgundy.

D> Salmon: many prefer big Chardonnays, but there is a long
tradition
D> of reds, especially Pinot Noir with good acidity.

D> Tuna steaks- soft Merlot or other round reds. Less tannic
D> Cabernet can work.

D> Lobster- big oaked Chardonnay (buttery California or a white
D> Burgundy like a Meursault) is the traditional accompaniment,
D> but unoaked Chardonnay (Chablis 1er Crus maybe) and
D> Champagne have their adherents.

D> Try Gruner Veltliner as a dark horse.

D> Scallops: Chablis, Gruner Veltliner, lighter Chardonnays
D> Oysters, clams, mussels: Muscadet or Chablis
D> Caviar: Champagne or Cremant de Bourgogne
D> Bouillabaisse- White Rhone or Southern French Rose

D> Vegetables and Sides

D> Mushrooms- one of the great pairings for red wine in
D> general. Many types are a great combo with earthy Pinot
D> Noirs (especially cremini, cepes, oysters, chanterelle,
D> black trumpet, matsutake, etc). Cremini or porcini in cream
D> sauces do well with Chardonnay based wines. Creamed morels
D> or morels en croute call out for a fragrant (not big)
D> Burgundy, though others reach for Cote-Rotie and
D> Temperanillo. Grilled portobellos usually are a good match
D> for Cabernet, Merlot, or Nebbiolo based wine. Enokis and
D> straw depend a lot on presentation (true for everything of
D> course), but more about sparkling or characterful white
D> (Loire Chenin Blanc, Viognier, Pinot Gris or Kabinett
D> Riesling).

D> Truffles, black or white:
D> Best nebbiolo based wine you can find, Barbaresco can be
D> even better than Barolo for this match.

D> Artichokes- can be a wine killer, but try lighter whites.

D> Asparagus - for some a strange match, but try NZ Sauvignon
D> Blanc or Gruner Veltliner. For white asparagus, try Alsace
D> Muscat.

D> Fresh tomatoes- acidic whites

D> Ratatouille- fresh whites or roses

D> Salad- vinegary dressings are a wine killer. Drink water!

D> Cheeses

D> When in doubt, go with white.
D> Goat cheese- Sauvignon Blanc is the classic
D> Munster- dry Riesling
D> Gouda -lighter reds. Aged Gouda -good match for Cabernet
D> based wines Manchego -same as Gouda, depends on age. A tangy
D> aged one is great with

D> Priorat.
D> Hoch Ybrig -does well with mature but vibrant big reds
D> Parmigiano Reggiano- Amarone, Cabernet
D> Cheddar: If we're talking young moist cheddar, fruity
Zinfandel or
D> Merlot. Aged artisanal cheddars deserve a big dry red
D> Triple cremes- Auslese level Riesling.
D> Epoisses - some of us like with red Burgundy, almost
D> everyone likes with white Burgundy.
D> Stilton- Port (or Tokay)
D> Roquefort-Sauternes
D> Gorgonzola dolce needs a bit of sweetness - recieto della
D> Valpolicella maybe. More mature versions, though pungent,
D> can stand up to drier reds

D> Mimolette -Bordeaux
D> Brie and its relatives- better with whites

D> Herbs, Seasonings, and Sauces

D> Chiles: off-dry wines (especially Riesling) and sparkling
wines
D> are usually suggested, though this is more in the category
D> of "less harm" than complementing.

D> Dill: Good with brighter whites, especially Sauvignon Blanc

D> Garlic- a good wine match, if cooked. Raw garlic does better
D> with whites

D> Mint-better with whites or light reds. A strong mint sauce
D> with lamb is a wine-killer.

D> Black pepper- better with big reds. Some find an affinity
D> with Syrah.

D> Sage: does well with whites with body (bigger Gruner
Veltliner,
D> Chardonnay, or Sauvignon Blanc based wines), as lighter reds
D> with good acidity, especially Sangiovese based wines, or
D> mature reds that have resolved their tannins.

D> Tarragon: better with whites than reds

D> Rosemary: in small doses, very versatile with both reds and
whites.

D> Saffron: bright whites

D> Oregano: good with Sangiovese, Barbera

D> Ginger: Riesling, Gewurztraminer, Pinot Gris.

D> Cardamom: Try Rhone or other aromatic whites

D> Cream sauces- look for whites with good acidity to cut
D> through fat.

D> Hollandaise: try Sauvignon Blanc

D> Pesto: bright Italian white (Soave or Fiano)

D> Aioli: Provence rose, Rhone whites

D> Bolognese sauce- Italian red with good acidity (Chianti or
D> Barbera for example)

D> Fresh tomato sauces- while many folks again look to reds,
D> try a white with good acidity as an alternative

D> Non-European Ethnic Foods:

D> This section will be the most controversial. Unlike European
D> cuisines that developed alongside wine, there are few
D> "classic" matches. So take
D> each of these suggestions with a grain of salt.

D> Chinese: Saying what red wine matches with Chinese food is
D> impossible. It's like saying which wine pairs with European
D> food. The problem of course is that "Chinese food" is not
D> even one cuisine, but a group of regional cuisines. The wine
D> for a Cantonese dish is not neccesarily going to be great
D> for Szechuan, Shanghai,Fukien, Peking/Northern dishes. And
D> the same wine is probably not best
D> choice for chicken, beef, pork, and seafood dishes. Robert
D> Parker I believe is
D> on record commenting on the affinity of Nebbiolo and dim sum
D> dumplings with a soy/shoyu dipping sauce. Beef with
D> broccoli can pretty good with a simpler Bordeaux or CalCab.
D> Fiery Szechuan fare is probably best with water or beer, but
D> if you need wine try sparkling or off-dry Riesling. Cab
D> Franc has its fans, too.

D> Japanese: With sushi, sparkling wines or Sauvignon Blanc
tend to get
D> the most votes. Other stick to sake ("rice wine", though
D> actually brewed) or beer. Of course, it you're ordering
D> mostly grilled eel you

D> might prefer a lighter red. With cooked dishes, many find
D> that Nebbiolo

D> and Pinot Noir do well with the umami flavors prevalent in
D> some dishes.

D> Thai: Many people like Gewurztraminer. Others prefer
Riesling or
D> Chenin

D> Blanc. Rhone white varietals (Marsanne and Roussane) have
D> their proponents, too. A touch of sweetness helps if there's
D> a lot of spice.

D> Vietnamese : Many of the same suggestions as Thai,
D> lemongrass does well

D> with many aromatic whites (rousanne, viognier, etc). Fusion
D> (French/Vietnamese) can do well with Kabinett or Spatlese
D> level offdry Riesling, as well as dry Rieslings and Gruner
D> Veltliner.

D> Mexican- like Chinese, really not one cuisine but a
D> collection of regional cuisines. Mole sauce might call for a
D> Zinfandel or Sangiovese,

D> while huachinango Veracruz(red snapper w/green olives) might
D> call for a

D> flavorful white. The usual Tex-Mex we often encounter in US
D> defies wine

D> -beer is the usual answer. . If you absolutely must have
D> wine, then go with Sangria or maybe sparkling or crisp
D> offdry white.

D> Middle Eastern: a little easier. Does well with Rhone whites
or
D> spicier

D> ripe reds- Rhones, Zinfandel, etc. There are some Morrocan
D> and Algerian

D> wines available, as well as the famous Ch. Musar from
D> Lebanon, if you wish to stay on theme.

D> Indian: Again, a collection of regional cuisines. Punjabi
cuisine-
D> with

D> a lot more kormas and cream-based dishes that have a fair
D> amount of spice and flavour to them, aromatic whites with
D> good acidity tend to pair well with Punjabi food, vegetarian
D> or not. Rieslings usually work very well, particularly the
D> more acidic and citrusy ones from Australia.North-west
D> Frontier/Peshawari cuisine: Dry Riesling works very well in
D> conjunction with a lot of these, as it's one of the few wine
D> styles that can stand up to the strong flavours.
D> Gewurztraminer also works quite well.

D> Malay/Singaporean cuisine: Riesling and Gewurztraminer both
go well
D> with a lot of food from this area, but I've found that
D> Sauvignon Blanc
D> (particularly the Marlborough style) works best. Very few
D> combinations in this part of the world work out as well as
D> Singaporean chicken satays with a glass of Sauv on the side.

Do you think that a comment on the various fondues is
appropriate given the present mildly active topic?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not