A friend requested I write about pairing wine and food. I was somewhat hesitant because I felt the post would either become a dissertation or be so short it would barely clear a paragraph.
There are many avenues to take for pairing, from mandatory adherence to a strict set of rules to “Vinotyping” and taste bud count affecting how a person tastes (i.e. Why You Like The Wines You Like by Tim Hanni, MW). I lean more towards the the later. In my opinion, there is only one thing you need to know: drink what you like, like what you drink. Choose a wine you enjoy and desire to drink with whatever it is you’re eating. Conceding to pairing the alleged “appropriate” wine with food will not make the pairing better if it’s not speaking to you in the first place. It will however, make for an unpleasant dining experience.
Taste is personal but I believe there are parameters we generally share. Most people establish some level of tolerance for acidity and most people like sweet food. There are even a small percentage of people who cultivate a liking to bitterness. Accordingly, consider the following basic guidelines; use them as a starting off point then follow your own personal palate preferences:
BASIC WINE AND FOOD PAIRING GUIDELINES:
Intensity: match intensity of wine and food (i.e. light wine-light food, heavy food-heavy wine)
Spicy food: pair spicy food with high acid, off dry, medium-sweet wine – try brut Rosé, Albarino, Riesling, or fight fire with fire and pair with a high alcohol spicy wine like Syrah or Zinfandel
Fatty food: pair fatty food with a high acid wine like an Vinho Verde, unoaked Chardonnay or Sauvignon Blanc, or a tannic red like Mourvèdre, Cabernet Sauvignon or Tempranillo
Salty food: pair salty food with a high acid wine or wine with a bit of sweetness – try something sparkling like Champagne, a crisp Falanghina or a tawny port (think pretzels dipped in caramel)
Sweet food: pair sweet food with wine that has a high level of sweetness or fruitiness – try a late harvest wine, Ice wine, Moscato d’Asti, which has a slight effervescence, or for something fruity try a newer vintage Shiraz or Petite Sirah, these will probably be best for those dark chocolate pairings.
My ultimate advice is to acknowledge and embrace your individual tasting preferences. If you want Chardonnay with your steak and your friend prefers Cabernet Sauvignon…congratulations, you have both nailed your pairing!
~Drink what you like, like what you drink!~
by 
