There is no hard rule about what meals can be paired with wines, but sometimes people make their own pairing based on their past experiences, current perceptions, or own tastes. You should go with your own tastes in determining how to pair wine with meals.

Meats

But the old rule of reds with beef, whites with fish and poultry still has merit. For either situation, choose the best wine you can afford as a starting point; more expensive wines often are higher quality, with more subtle flavors and aromas.

When serving beef, consider the relative strengths of flavor and aroma of your dish. To complement, serve powerful wines with powerful dishes; for contrast pick a lighter wine which doesn't overpower the meal.

Steak au poivre, from a New York strip, will be complemented by a wine rich in black pepper aromas, such as a Grenache. Those from the Gigondas region of the Rhone Valley in France is an example. For a more delicate beef dish, such as steak tartar a subtle Merlot or Cabernet Sauvignon is a good accompaniment. For a spicy beef stew, try a Syrah from down under.

There's truth in the tradition that whites go well with fish and poultry. Color and aroma influence taste and these lighter wines complement the lighter meal. But sauces used in creating such dishes influence the decision too. A spicy Pinot Blanc from the Alsace accompanies well a turkey enlivened by paprika. But here a Burgundy can have a place as well. For something heavier, like duck, consider a more acidic wine, such as those from the Sangiovese spectrum of Tuscany. Grilled chicken dishes, by contrast benefit from a German Riesling or an oakey Chardonnay.

Dairy and Cheese

Many dairy products go well with certain wines, especially when mixed with other food dishes. For example, a mixture of cheese, fruit, and wine can be a tasty experience.

Fruity dishes go well with port wines. Cheesy dishes go well with Gewrztraminer. Creamy soups go well with Chardonnay. Rich cheese platters go well with Pecorino, Pinot Noir, or Camembert.

Personal Factors

You need to take personality characteristics and personal tastes into account. If, for example, you're not into heavy wines, such as port wines, you shouldn't let a meal selection dictate that you should have port wines. Likewise, if you don't like red wines in general, you can find special white wine alternatives.

You will also want to consider the order in which you serve the food. If you prefer light appetizers, start with light wines. If you are into heavy courses, go with heavier wines. Your choices should always match your own preferences.

Find out more about what wine to serve at www.Wine-Information.org. Visit Sarah Omseo's site to get the latest wine information on wine types and more.

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