A great meal deserves a great wine. Learn how to make the choice with our easy tips.

The only rule is; if you like it, then it’s good. Wine is subjective and taste buds are unique so forget about what other people say, if you like it, that’s all that matters.

Wine pairing basics; The key to choosing a great food wine is to select a bottle that compliments what’s served — you don’t want either one outdoing the other. Big bold flavours like those from beef or game meats need an equally bold wine, while delicate flavours from leafy salads or lightly seasoned fish require something more tame.

The old rule of serving red wine with red meat and white wine with white meat is a good place to start but it has its limits. What if you want a glass of red with your roast turkey? Or white with veal Marsala? Follow the tips below and you’ll be able to choose the perfect wine every time.

While the list of grape varietals below is in no way exhaustive, it’s a great place to start and offers plenty of options for choosing a superb bottle of wine.

Reds

Pinot Noir

It’s the lightest of the reds, and has an easy-to-drink reputation. Berries, plums, minerals and light spice round out the flavours while fresh acidity and delicate tannins (the things that shock the side of your jaw) give Pinot a light mouth-feel. Enjoy with: Everything from roasted turkey and broiled salmon to mushroom soup.

Merlot

This popular, easy-to-drink red has the flavour of ripe, full fruit that feels juicy and slightly sweet on the palate. Enjoy with: Veal, blackened chicken, fish or rich pasta dishes, such as lasagna.

Shiraz/Syrah

The dirt: Pepper, spice and bold hits of raspberry, currants and plums define Shiraz. While they’re from the same grape, Syrah tends to be a tad lighter than Shiraz (due to the wine-making process). Enjoy with: Roasted lamb, stews or spicy sausage.

Cabernet Sauvignon

The dirt: It’s the boldest red, boasting a rich inky colour and deep, tannic flavour full of black currant, cherry, wood and leather. Loads of acidity and high tannins mellow over the years if cellared. Enjoy with: Pepper steak, brisket or wild meats, such as venison.

Whites

Pinot Gris

The dirt: Light, delicate and fresh, in both taste and colour, Pinot Gris makes a great first-course wine. Enjoy with: Green leafy salads or seafood such as prawns and oysters.

Sauvignon Blanc

The dirt: Very pale in colour with aromas of fresh-cut grass, grapefruit and citrus, Sauvignon Blanc is crisp, clean and refreshing. It also has notes of passion fruit, elderflower and gooseberries. Enjoy with: Baked or broiled fish, seafood pastas or mild cheese, such as chevre.

Riesling

The dirt: This wine is typically a light golden colour and features citrus flavours with mineral notes and aromas of fresh-cut flowers and gentle spice. Its natural sweetness is offset by a fresh acidity and it’s the quintessential food wine because it pairs well with many dishes. Enjoy with: Roasted chicken or turkey, Asian cuisine (such as stir-fries) or lightly spiced seafood curries.

Chardonnay

The dirt: This golden coloured wine varies in flavour, depending on where the grapes are grown. Southern hemisphere examples (think Australia, South Africa, Chile) tend to taste of peaches and pears or tropical fruit like bananas, pineapple and mango while northern hemisphere (France, U.S.A., Canada) Chards exhibit notes of sweet citrus, honey and roasted nuts. Many Chardonnays feature aromas of peaches, pears, citrus and tropical fruits. Aging it in oak casks imparts spicy, vanilla aromas, making it one of the boldest whites. Enjoy with: Rich foods, such as roasted turkey and pork, creamy pastas or salmon.

First published at CanadianLiving.com