CHAMPAGNE is perfect with anything salty ~

Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra refreshing when served with salty foods.

SAUVIGNON BLANC goes with tart dressings and sauces ~

Tangy foods won’t overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Veredejo from Spain.

When a dish has lots of fresh herbs, drink a GRUNER VELTLINER (correctly pronounced velt-LEEN-her) ~

Austrian Gruner Veltliner’s citrus and clover scent is lovely when there are lots of fresh herbs in a dish. Other go to grapes in a similar style include Albarino from Spain and Vermentino from Italy.

PINTO GRIGIO pairs with light fish dishes ~

Light seafood dishes seem to take on more flavor when matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy or Chablis from France.

For a fatty fish or fish in a rich sauce, look to CHARDONNAY ~

Silky whites – for instance, Chardonnays from California, Chile, or Australia – are delicious with fish like salmon or any kind of seafood in a lush sauce.

Pair sweet & spicy dishes with OFF DRY RIESLING ~

The slight sweetness of many Rieslings, Gewurztraminers and Vouvrays helps tame the ehat of spicy Asian and Indian dishes.

MOSCATO D’ASTI loves fruit desserts ~

Moderately sweet sparkling wines such as Moscato d’Asti, demi-sec Champagne and Asti Spumante help emphasize the fruit in the dessert, rather than the sugar.

ROSE CHAMPAGNE is great with dinner, not just hors d’oeuvres ~

Rose sparkling wines, such as rose Champagne, cava and sparkling wine from California, have depth of flavor and richness to go with a wide range of main courses.

For rich, cheessy dishes, try a DRY ROSE ~

Some cheeses go better with white wine, some with red: yet almost all pair well with dry rose, which as the acidity of white wine and the fruit character of red.

PINOT NOIR is great for dishes with earthly flavors ~

Recipes made with ingredients like mushrooms and truffles taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savory depth.

OLD WORLD WINES and Old World dishes are intrinsically good together ~

The flavors of foods and wines that ahve grown up together over the centuries – Tuscan recipes and Tuscan wines, for instance – are almost always a natural fit.

MALBEC won’t be overshadowed by sweet-spicy barbecue sauces ~

Malbec, Shiraz and Cotes-du-Rhone are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces.

For pates, mousses and terrines, pour a ZINFANDEL ~

If you can use the same adjectives to describe a wine and a dish, the pairing will often work. For instance, the words rustic and rich describe Zinfandel. Italy’s Nero d’Avola and Spain’s Monastrell as well as chicken liver mousse.

Juicy red meat is fabulous with CABERNET SAUVIGNON ~

California Cabernet, Bordeaux and Bordeaux style blends are terrific with steaks or chops. Their firm tannins refresh the palate after each bite of meat.

Match highly spiced dishes with SYRAH ~

When a meat is heavily seasoned, look for a red wine with lots of spicy notes. Syrah from Washington, Cabernet Franc from France and Xinomavro from Greece are all good choices.