Wines may vary in taste from one manufacture to another as much as your individual tastes may be different than another persons. For this reason alone, you should not use a paring chart based off of what the “experts” say. Pair your wine and food combinations based off of what tastes best to you. That being said, as a starting point to discovering your favorite combinations, it is perfectly acceptable to use a chart as a guideline.
Below is a list of several different types of wines and the most common food parings for those types:
White Wines are typically paired best with Fish, shellfish, poultry and mild cheeses.
Sparkling wines are served best with fish, shellfish, pastas with a cream sauce and mild cheeses.
Extra Dry: Medium Dry
Blush and Rose wines are served best with spicy foods, pork, veal, mild cheeses and fruity desserts.
Red wines are served best with: Red Meats, Game, Poultry, Duck, dishes served with tomato sauce and Strong cheeses.
Cabernet Sauvignon (goes well with chocolate)