Country 107.1

So if I could impart one wee bit of Wine Wisdom when it comes to pairing food and wine it would be this:  try to match the intensity of the food to the intensity of the wine.  For example, a light and citrusy white wine like an Italian Pinot Grigio would be totally overpowered beside a plate of well-seasoned prime rib with garlic mashed potatoes and rich gravy, just like a monstrous red wine like a Napa Valley Cabernet Sauvignon would completely wallop a delicate prawn and scallop appetizer.  If you were to reverse these scenarios to pair Pinot Grigio with seafood and Cabernet Sauvignon with prime rib, the result would be brilliant!  The perfect food and wine pairing is when each element works in harmony with the other and neither one of them is overwhelmed.

Here are some more ideas:

LIGHT, CRISP & CITRUSSY WINES:
These are Sauvignon Blanc, Semillon, Pinot Grigio, Pinot Blanc, Champagne, Prosecco, Cava, and Sekt.  They go well with shellfish, white fish, salads, green vegetables, pasta with seafood or pesto, and vegetarian dishes.
 
MEDIUM BODIED WINES WITH ORCHARD FRUIT FLAVOURS:
They include Riesling, Pinot Gris, Viognier, unwooded Chardonnay, Pinot Auxerrois, Ortega, and Chenin Blanc.  They go well with chicken, turkey, poached salmon, seafood, pastas incorporating these, ripe soft cheeses, and delicately prepared pork.
 
MEDIUM BODIED FLORAL & AROMATIC WINES:
These are Gewürztraminer, Ehrenfelser, Bacchus, Muscat, and Sylvaner.  They go well with spicy ethnic dishes, especially Indian curries and Thai cuisine, fruit salads, sushi, sashimi, and fresh or cream cheeses.
 
FULL BODIED WINES WITH BAKED FRUIT FLAVOURS & OAK:
They include oaked Chardonnay, White Burgundy, White Bordeaux, White Meritage, and Pinot Gris which has been barrel aged.  They go well with rich creamy sauces, grilled salmon, lobster with drawn butter, risotto, mushrooms, roasted white meats, veal, and mild soft cheeses.
 
DESSERT WINE WITH HONEYED TREE FRUIT FLAVOURS:
These are Late Harvest and  Botrytis Affected wines, Auslese, Sauternes and Icewine.  They go well with fois gras, simple vanilla cheesecakes, fruit flan, berries with cream, and fruit pies.
 
ROSÉ AND BLUSH WINES WITH BERRY & CREAM FLAVOURS:
They include blends of white and red wines, and wines made from red grapes with just minimal skin contact, such as white Zinfandel, white Merlot, or white Shiraz.  They go well with pork and turkey, grilled chicken, grilled salmon, and fruit salads.
 
LIGHT, JUICY WINES WITH FRESH BERRY FLAVOURS:
These are Beaujolais, Gamay Noir, Pinot Noir, and Valpolicella.  They go well with grilled salmon, roasted turkey or chicken, sausages, grilled mushrooms, olives, and  antipasto.
 
MEDIUM BODIED WINES WITH CHERRY & SPICE FLAVOURS:
They include Chianti, Burgundy, Sangiovese, Syrah, Tempranillo, Barbera, Pinotage, and Rioja.  They go well with cured or smoked meats, herbed and pepper pâtés, pasta with meat sauce , duck, Mexican foods, casual Italian fare, and hamburgers.
 
FULL BODIED WINES WITH RED & BLACK FRUIT FLAVOURS:
These are Zinfandel, Shiraz, Grenache or Garnacha, Mourvedre, Merlot, Malbec Carmenere, and Chateauneuf-du-Pape.  They go well with grilled tuna, Peking duck, roast beef, stews, lamb, dark chocolate, and medium hard cheeses.
 
CELLAR WORTHY WINES THAT ARE SOLID & COMPLEX:
They include Nebbiolo, Barolo, Cabernet Sauvignon, Red Bordeaux, Meritage, and Super Tuscans.  They go well with grilled steaks, grilled or roasted venison and caribou, rack of lamb, well seasoned roast beef, and sharp aged cheeses.  These are the wines constructed to age for decades.
 
DESSERT WINES WITH CARAMEL & NUT FLAVOURS:
These are White Port, Cream and Oloroso Sherry, Tawny Ports, Madiera, and Marsalla.  They go well with fresh and dried fruit, cheesecakes, nuts, white and milk chocolate, toffee, and caramel.
 
DESSERT WINES WITH RICH BERRY & MOCHA FLAVOURS:
They include Vintage Ports, Late Bottled Vintage Ports, and Ruby Port.  They go well with chocolate truffles, raspberry or blackberry cobbler, dark chocolate patès, and blue veined cheeses.