Simple rules to get started pairing food and wine.

Drink what you like.
What you like to drink always takes precedence over any recommendation that any expert might make.

 Start by thinking about the dish or meal as a whole.
What are its dominant characteristics?
Is it mild or flavorful?
Is it fatty or lean?
Is it rich or acidic?

With these characteristics in mind, select a wine that will:

Keep flavors in balance.

 Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines. (For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.)

Similarly you generally want to match the richness of the food and the richness of the wine. (For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.)
 

Cleanse the palate with tanins or acids.

If you're eating a relatively rich, 'fatty' dish and thinking about drinking a red wine (when you eat a beef steak, for example), you probably want a wine with some good tannins in it to help cleanse the palate.

If you're eating a very rich, 'fatty' dish and thinking about drinking a white wine (when you eat fried chicken, for example) you probably want to contrast the meal with a refreshingly crisp acidic wine such as a Sauvignon Blanc. You can ignore this rule for dishes that are just
relatively fatty - such as Chicken in Cream Sauce - which will probably do better with a rich Chardonnay that can match their rich flavors.

Match Acids with Acids

If you're eating a dish with a strong acidic content (such as Shrimp with Lemon or Pasta with Tomato Sauce) pair it with an acidic wine that can keep up with the acids in the food.

Acidic Wines and Cream Don't Mix

Rich cream sauces will usually clash with an acidic wine like a Sauvignon Blanc.

Wine and Strong Spices

Strong spices, such as hot chili peppers in some Chinese or Indian food can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink. However, if wine is what you must have, consider something spicy and sweet itself such as an off-dry Gewurtztraminer or Riesling.

When In Doubt...

Remember that foods generally go best with the wines they grew up with. So if you're eating Italian food, think about having an Italian wine.
For more specific guidance, go to our Food to Wine Pairings, CLICK HERE or our Wine to Food Pairings CLICK HERE

Some studies have also indicated that tanin might help reduce the risk of coronary heart disease.
Specifically, tannin might suppress the creation of a peptide that causes arteries to harden.