Wine and food should be partners, with neither dominating the other. Richer foods need a richer wine that won’t fade in comparison, while light foods need a delicate wine, so the flavors in the dish aren’t overwhelmed.
Start a meal plan with a protein like meat, fish, and chicken. Decide how you plan to cook like a BBQ or a curry. Think of spice in the meal as this can determine the wine. Like a Riesling with a Thai fish curry. Sauces can also dominate the flavor of the meal so think of that a rich creamy mushroom sauce and a rich deep wine. Tannins love fatty foods e.g. wagu steak and a Malbec. Sparkling wines like champagne or prosecco love seafood e.g. oysters and champagne are stunning. Pinot and earthy flavors e.g. truffles or mushrooms. Chablis with fatty salmon, prawns in a butter sauce and Riesling. Bordeaux blends and lamb chops steak. The tannins refresh the palate after every sip.
Tangy zippy meals that have citrus love a savignon blanc but make sure it a great one French Italian
Heavily spiced meat loves a Syrah or Syrah blend with some spice to match.
Tomato based meal either a pasta or pizza just loves Chianti as the acidity works perfectly.
