There was once a time when grape wine was consumed almost exclusively in Western countries, and enjoyed only with Western cuisine. Before the internationalization of wine and the explosion of interest in global cuisines, "red wine with meat, white wine with fish" was the only guideline that wine lovers needed to select wines to accompany their meals. Today, wine is available all over the world, and is enjoyed with dishes from every food tradition imaginable. Thus, choosing wine to go with your meal is no longer a red-and-white issue: the wide range of choices we enjoy today means that we must learn more about food and wine pairing in order to maximize our enjoyment.

Let's start from the finish: how does one measure the success of a particular food and wine combination? Obviously, it is a highly subjective matter, but in general, we can say that success in food and wine pairing is achieved when the enjoyment generated by a particular combination exceeds the enjoyment which would have been reached by consuming each individually - when the whole exceeds the sum of the parts, so to speak.

To choose a wine to go with a particular dish, ask yourself:

• What is the dominant flavor of the dish?
• What is the most important ingredient – e.g., white or red meat, seafood, a vegetable, pasta, rice?
• What is the texture of the dish? Light or heavy? Dry or moist? Crispy or tender?
• Is a sauce an important element in the dish? Is the sauce sweet, sour, salty, or spicy? Is it strong or subtle?

With the answers to these questions, you have some hints as to the type of wine that might accompany your meal:

• Rare red meats and game require robust, full-bodied wines
• Roasted white meat pairs well with supple, less tannic red wines
• Dry white wines suit most shellfish and seafood dishes
• Sweeter white wines or less tannic reds go well with spicy dishes
• Dark or brown sauces go with most red wines
• Lemon or citrus-based sauces are best matched with a crisp (more acidic), dry white
• Rich, creamy wines to with rich, creamy sauces
• Oaked wines pair best with mushroom sauces

To further refine your wine selection process:

• Match the “terroir” of the wine and the cuisine. A dish from a particular region is usually best served together with a wine of the same region. A related guideline: if a dish is prepared with a particular wine during cooking, serve the same wine with this dish.
• Use complementary aromas and flavors. The dish and the wine should not compete, but rather enhance each others’ flavors. As a general rule, this means pair like with like.
• Mind the time of day. Most people prefer lighter, more acidic wines during the day and stronger, heavier wines in the evening.

Here are some examples following the guidelines above:

• A grilled fish seasoned with herbs and lemon juice will pair beautifully with a Sauvignon Blanc which has a high acidity and a crisp, lime/lemon taste.
• The very same fish, oven cooked with a creamy mushroom sauce would be better matched with a Chardonnay that offers a creamy texture and a stronger oaky flavor.
• Grilled white meat (poultry, veal, pork) is best served with supple red wines that have lighter tannins, and a stronger fruit component. Gamay, Pinot Noir, Merlot or Sangiovese would all match well. Richer white wines may also pair nicely, depending on the other ingredients in the dish.
• Roast lamb, game or beef will likely destroy the delicacy of a more supple wine. Instead, select a wine with more a strong structure and peppery or spicy flavors. Good choices include Shiraz (Syrah in Europe), Cabernet Sauvignon, and Nebbiolo.

Pairing wine with Chinese dishes

The Chinese have been refining their cuisine for thousands of years, and as a result, China has a deep, sophisticated food culture that includes a wide range of regional styles – which provide impressive challenges to those wishing to match wines with Chinese meals.

Wine has a long history in China, of course, but Chinese wine was restricted to rice- and grain-based beverages until the late 1800s. Since that time, wine entrepreneurs have experimented with local grape varieties and wine growing conditions. Today, wineries can be found in many parts of China, resulting in a range of wine styles.

And of course, importers and distributors like ASC Fine Wines are now bringing the best of the world's wines to Chinese tables. The wide range of dishes and large selection of wines now available make the Chinese food and wine pairing challenge considerable, but that is part of the fun and adventure of today's China! Experiment drinking different wines with your favorite Chinese dishes - and then let your friends know that you have discovered the best match.

Examples of Successful Wine and Chinese Food Pairing

Braised Prawns with Chili Sauce + Trimbach Riesling
Prawns have a delicate flavor and soft structure, while the chili sauce adds a contrasting “heat” to the dish. A good wine match will be delicate and rich enough for the prawns, but aromatic so as to face up to the challenge of the chili. Riesling is a very good choice: its high acidity cools down the palate, and the complex bouquet can stand up to the spiciness of the dish.

Stir-fried Beef with Scallions + Louis Jadot Bourgogne Pinot Noir
This classic Chinese dish is peppery and just a little bit sweet. Considering the structure and strong flavors of the dish, a red wine is best. The salty soy and pinch of sugar in this dish will make the accompanying wine taste drier and more tannic, so the best choice is a lighter, fruitier red wine. This elegant Louis Jadot Burgundy handles both the peppery bite and the salty sweetness of this dish with great finesse.

Wine and Cheese Pairing by Jerry Comfort, Beringer Vineyards

Jerry Comfort, the food and wine pairing expert at California’s renowned Beringer Vineyards, has developed the “Beringer Progressive Wine & Cheese Pairing Guide,” an easy-to-use tool that helps lovers of these life essentials enjoy them in better harmony. As Comfort explains, "Cheese, like wine, is a finished product. You can't add a pinch of salt or twist of lemon without changing it from what the fromagére intended it to be. And despite a common belief, all cheeses do not pair well with all wines. If you've ever eaten Gorgonzola with a crisp Sauvignon Blanc or a delicate, fresh Chevre or Boucheron with a big, tannic Cabernet Sauvignon, you'll never forget the dramatic way the flavors interacted."

For more details, visit www.beringer.com

Many of the other wineries whose wines ASC imports also have developed tips on pairing their wines with various international cuisines. Visit their websites to find out more (search for your preferred wine here and click on the winery name to find its website address).