Despite the common “rules” of selecting the perfect wine for the perfect dish it’s really an individual choice. With so many choices of wine today people tend to stick with the wine they like versus the recommended wine and food pairing guidelines. It is true that certain foods paired with certain wines will enhance the overall flavoring of the wine.  Hosting a wine tasting party is a great way to explore your senses with wine paired with certain foods or cheeses. Below is a listing of traditional wine and food pairings.

Chicken – Chardonnay, Pinot Grigio, dry Riesling
Ham – Pinot Noir, Blush Wines
Lamb – Cabernet, Chambourcin, Merlot, Pinot Noir
Lobster – Dry Riesling, Sauvignon Blanc, Sparkling Wine
Crab (MD) – Pinot Gris, Riesling, Vidal Blanc
Crab Cakes – Unoaked Chardonnay, Pinot Gris, Seyval
Soft Shell Crab – Vidal Blanc, Seyval
Oysters – Sauvignon Blanc, Riesling
Pasta with Red Sauce – Cabernet, Merlot, Pinot Noir
Shrimp – Pinot Grigio, dry Riesling, Sauvignon Blanc, Seyval
Spicy Foods – Cabernet, Chambourcin, Merlot, Pinot Noir
Steak and Beef – Cabernet, Merlot, Chambourcin, Pinot Noir
Turkey – Chambourcin, Cabernet, Merlot, Pinot Noir
Veal – Chardonnay, Pinot Grigio, Seyval, Chambourcin

Cheese and Wine Pairings

White Wine
Baby Swiss, Brie (vintage), Caraway, Cheddar (mild & strong), Colby, Cream Cheese, Goat, Gorgonzola, Gouda, Monterey Jack, Provolone, Swiss
Red Wine
Blue, Brie (US), Cheddar (strong), Feta, Danish Blue, Havarti, Muenster, Roquefort