FOOD & WINE

When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there is no 'right' or 'wrong' answer. Sure, some combinations will be better than others, but you'll discover what these are through experimentation with your favorite foods and wines. Remember, it.s not just what you're cooking that matters but how you're cooking it.

Here are some basic pointers that may help you on your way:

Wine should complement the food rather than dominate it, so one simple thing to keep in mind is 'light food: light wine, heavier food: heavier wine'. Soups, salads and light dishes will show best when accompanied by light, usually white wines. More robust foods with fuller flavors can handle bigger, stronger wines. Obvious, we know, but it really is that simple.

Now let's take a look at some common foods.

Fish

Many wines can overpower the delicate range of flavors to be found in the fish group, so aim for something light and fresh that will let the flavor of the fish shine through. Here are some safe bets:

Sauvignon Blanc: since it is light, zesty and lemony.

White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this can stand up to richer fish flavors and sauces. It's particularly good with smoked salmon, but works with a wide variety of dishes.

Chardonnay: Richer fish dishes call for weightier wines and many Australian chardonnays fit the bill nicely. It's best to avoid overly oaky styles, as they can overpower the fish.

Riesling: Australian versions which have lovely lime-juice flavors are a perfect match for fish.

Pinot Noir: Yes, it's okay to drink red wine with fish! Pinot Noir works well with salmon, but try it with grilled fish or anytime you're having fish and just want to drink red.

Meat

Meat.s more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points:

Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets also work very well. Merlot and Syrah/Shiraz, too, are excellent choices.

Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red and see what you think.

Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Syrah/Shiraz are all good bets.

Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a 'porky' white.

Poultry: As the flavor strengthens from chicken to pheasant, so too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.

Other

Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good. Don't over-think your pizza wine; just enjoy it.

Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays. With red sauces, meat sauces and lasagna go with a hearty red. Any hearty red will do as will Syrah/Shiraz.

Vegetarian: Such a catch-a category that really depends on the preparation and spices. If it's an earthy, nutty dish, Pinot Noir could be great. If it's lighter, with more green vegetables, then you might be better off with a white like Chardonnay.

Dessert

For many people, dessert wine takes the place of dessert, but if you choose to serve wine with dessert, here are a few pointers based on the type of dish.

Fruit: Either on its own or in tarts, fruit flatter sweet wines wonderfully. The acid in the fruit is a nice foil to the sweetness of the wine. Try Sauternes, Late Harvest Riesling or Muscat.

Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate and Tawny Port's hazelnut character marries wonderfully.

Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing glass of Champagne as an accompaniment.