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Appetizers: Since the concept of appetizers is to tease and please the palate before a meal, dry or medium, light bodied acidic white wines are usually good choices because they have a refreshing quality that tends to stimulate one's appetite. The carbonation in a sparkling wine is great with many appetizers.
Fish: Dry white wine (Chardonnay, Sauvignon Blanc) usually pair best with seafood because the wine's crispness allows the food's subtler flavors to surface. Also, light bodied red wines with little tannin (Gamay Beaujolais) are delicious with firmer-fleshed fish, like Swordfish, that are grilled or prepared with tomato in the sauce.
Poultry: Depending on how they are prepared, the tastes, textures and appearances of poultry and pork vary, as do the choices for a perfect wine match. Carefully consider the sauces to help you select the right wine; a white, blush or red may be appropriate.
Veal: Lighter red wines, well aged red wines or dry white wines complement the leanness and delicate flavor of veal. Be careful to not overwhelm the flavor of the meat and consider the flavors in the sauce.
Beef and Lamb: These meats are higher in fat and require wines with sufficient tannin to cut through the full flavor of the food. Fine cuts of meat pair wonderfully with complex or aged red wines (Cabernet Sauvignon, Merlot). Meats that are braised in tomatoes or are highly seasoned or marinated need an aggressive younger red (young Cabernet Sauvignon).
Ham: Cured ham with wine takes careful matching of the contrast of the saltiness and sweetness of the meat. If the ham glaze is sweet, a fruity rose or blush (White Zinfandel) can be a nice match for both taste and color
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Sherry is usually the first wine offered at dinner, usually with a soup that contains sherry. A dry white wine is served with fish or with a complementary entree. Red wine is normally served with red meats, duck and game. At less formal dinners, a claret or light red wine may be drunk throughout the meal. When champagne is the only wine served, it is served as soon as the first course has begun and then throughout the meal. When other wines are included, champagne is served with the meat course.
