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Step 1
Enjoy the flexibility of appetizers. Unlike the main course, appetizers are more versatile and are willing to join forces with most white wines, including chardonnay, sauvignon blanc, chenin blanc, pinot grigio, dry riesling and gewurztraminer.
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Step 2
Go with the classic combination of chicken and chardonnay. Chicken, whether it's baked, broiled, fried or grilled, loves a good chardonnay. Sauvignon blanc, chenin blanc or pinot gris (or pinot grigio) also pairs well with chicken.
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Step 3
Give a seafood and white wine pairing a little extra attention. Seafood can be tricky. For example, seafood in a cream sauce goes nicely with a chardonnay, but seafood in a lighter non-cream sauce is complemented by a dry riesling. Shellfish, crab, shrimp and lobster like chenin blanc. Almost any seafood can be paired with sauvignon blanc.
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Step 4
Pour dry rieslings with Asian food. The even balance of a dry riesling holds up against spicy Thai or full-flavored Chinese food. Gewurztraminer will also complement Asian cuisine, especially a curry dish.
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Step 5
Serve pork dishes with chardonnay, gewurztraminer or dry riesling. Pork is a food that can be served with either red or white wine. Barbequed pork goes well with riesling, while pork chops are complemented by a chardonnay. Pork tenderloin can be served with a red wine, such as pinot noir.
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Step 6
Dish up your pastas with red wine. Unfortunately, most pasta doesn't pair well with whites. There are exceptions to this rule; for example, sauvignon blanc can be served with pasta in a cream-based sauce, pasta primavera is complemented by a light pinot grigio and pasta served with shellfish goes well with chardonnay.
