Determine complementary wine and food pairing by following a few key rules of thumb, such as pairing sweet wines with salty, sweet or spicy foods, matching heavy wines with heavy foods, and pairing acidic wines with fatty foods. Though taste is subjective, these simple guidelines are helpful in most cases.
The nutty or fruity notes in sweet wines like Port complement desserts and salty-sweet snacks. Heavy, creamy dishes pair well with tannin-rich wines like California Cabernet Sauvignon or acid-rich wines like French Sauvignon Blanc. They cut through the fattiness of the dish and cleanse the palate. Oak-aged wines like California Chardonnay complement the smoky flavor of grilled meats and seafood.