Attitudes toward wine and food have changed dramatically over the years. I, for one, and delighted. Finally wine can be easily enjoyed instead of feared!

An easy way to choose is by color of your main dish…this isn’t fool proof! Chicken, fish and pasta with light sauces go excellent with white wines, while deep meats such as beef, lamb and pork lend themselves brilliantly to reds. But I want you to look deeper than that…look to the flavor rather than the type of food your serving.

Grilled or Broiled Fresh Salmon: chardonnay, pinot noir, beaujolais
Smoked salmon: riesling, sauvignon blanc, sparkling wines, white burgundy or bordeaux
Grilled fish: sauvignon blanc, pouilly-fume, champagne, brut sparkling wine
Fish in light cream sauces: white burgundy, chardonnay
Lobster crab and shrimp: white burgundy or bordeaux, chablis, California chardonnay
Oysters: chablis
Mushrooms and mushroom dishes: pinot noir, chianti, chardonnay, beaujolais
Pasta with tomato-based sauce: chianti, zinfandel, pinot noir, beaujolais
Lasagna: cabernet sauvignon, merlot, zinfandel
Grilled chicken: chianti, chardonnay, beaujolais and most dry white wines
Roasted chicken: pinot noir, chianti, beaujolais
Roasted turkey: red burgundy or bordeaux, barbaresco, pinot noir, chianti, beaujolais, syrah
Lamb: merlot, cabernet sauvignon, zinfandel, red bordeaux, barbaresco, Chilean and South African reds
Red meat: cabernet sauvignon, merlot, red burgundy, syrah
Spicy dishes: fresh reds like beaujolais nouveau, blush, and in many cases a good spicy Syrah

Some wines I always have on hand for dinner are:

Cabernet Franc
Pinot Noir
Beaujolais & Beaujolais nouveau
Syrah (Shiraz)