Dishes that are seasoned properly with salt will not only develop more complex flavor in the food but will pair with the widest variety of wines. If a dish also is high in sweetness and/or protein (umami), the addition of some acidity is quite common in many cuisines (think of tomato sauces with wine or vinegar added or adding lemon juice to smoked salmon or seafood in general). This too develops more flavor and another result is that it balances the dish so that it does not react with the wines acid balance as much. Dishes with this balance of salt seasoning and acidity will pair well with all wine categories.

White Wines: Pinot Grigio, Gewurztraminer, Chenin Blanc, Riesling, Sauvignon Blanc, Chardonnay
Red Wines: Rose, Pinot Noir, Merlot, Shiraz/Syrah, Zinfandel, Sangiovese, Cabernet Sauvignon

Foods:

• Properly seasoned roasted, grilled, sauteed meats, poultry, seafood
• Salt based ingredients: olives, capers, bacon/pancetta, preserved lemons, and cheeses like Feta
• Acid based sauces with proper seasoning: red or whited wine sauces, mustard sauces, lemon/lime sauces, vinegar based sauces (inaigrettes), verjus based sauces
• Veal/poultry or seafood picatta with lemon and capers
• Soups, stews, ragouts, casseroles with salt based ingredients and acidity
• Cheddar, gruyere, fontina