Many wines compliment certain foods, just as others may add flavors by contrast.
Food may exaggerate a wine's characteristics
If you eat certain foods that are very tannic, such as walnuts
with a wine that is also tannic, such as a Bordeaux, the wine tastes very
dry and astringent; it may even be considered undrinkable.

Food may diminish a wine's characteristics
An overly tannic wine, which may be unpleasant on it's own may taste
extremely good with a rare steak, because the protein in the steak will diminish the
effect of the tannin. A wine's flavor can be obliterated completely by food that
is very intense, i.e. a spicy meal with a delicate white wine makes no sense.

Wines also contribute new flavors to dishes. A red Zinfandel, that is very
fruity will import it's flavor to a dish just as if you had added them.
Sometimes this is not a good thing. A red Bordeaux will make your plain white
Thanksgiving Turkey leave a distinctive metallic flavor in your mouth.

Make certain foods not as sweet
Taste less tannic with foods such as steak or cheese
Taste more tannic when used with salty foods

Taste fruitier, but less sweet when eaten with salty foods
Go very well with sweet foods

Taste less acidic served with salty foods
Taste less acidic served with slightly sweet foods
Make foods taste a little saltier
Counterbalances oily or fatty foods
Go well with acidic foods

May overwhelm a lightly flavoured or delicate dish
Can go well with slightly sweet foods

Choose a wine similar in flavour to the dish you are serving

Light bodied wines with light dishes (fish etc..)
Medium bodied wines with pasta or burgers
Heavy bodied wines with stews or steaks

Choose a wine that will accent the dish you are serving
Try to choose a wine with flavours
or structural elements that are not in the dish you are serving
but would enhance it all the same. For example: A dry Sauvignon would
go well with a rich boulabaise.

If you are serving more than one wine here are some guidelines:

White before red
Light before dark
Dry before sweet
Simple before complex, richly flavoured wines
Very light red before a rich, full bodied white can also work well

Breathing means getting air into your wine. When oxygen in the air
combines with the wine it opens up it's flavours

Usually, red wines benefit from breathing. Young red wines are
high in tannin. The younger and more tannic the wine the more
it needs to breathe. For example: Cabernet Sauvignons, Red Zinfandels,
and Bordeaux

The rule of thumb is one hour. Very young and tannic wines can be left
to breathe for three.

Most red wines are best served at cool room temperature 16-18C, 62-65F
Red wine served to warm can taste flat and dull, and leave a burning
sensation in the mouth because the taste of the alcohol is accentuated.

If you red wine is too warm, put it in the fridge for 15 minutes to revive.
Be careful not to let it get too cold, as that would exaggerate the tannic
flavour.

White wine is often served too cold. The higher the quality the warmer
it should be to fully appreciate its flavour.

Fine Whites are best between 14-16C (58-62F)
Simpler, inexpensive whites are best served colder between 10-12C (50-55F)
Ros�s and blush wines served cold same as inexpensive white wines.
Inexpensive sweet wines should be served cold same as inexpensive white wines.
Champagnes and sparkling wines are at their best served very cold about
7C (45F)

So now, make a good meal, open up your favorite wine and Enjoy!

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