When it comes to pairing wine with food, one can become overwhelmed by choices. While an enjoyable process, it can be a daunting task even for the most experienced wine professionals. While everyone has their own tastes and preferences, there are some classic pairings that have withstood the test of time. Below are some of my favorites and suggestions. (Note: This will be a continual work in progress, as I am always learning and expanding my palate.)

Cheeses:

Seafood:

Lobster or Crab / Chardonnay

Caviar / Champagne

Oysters / Sauvignon Blanc, Chenin Blanc, Champagne, Dry Riesling

Tilapia or Cod / Sauvignon Blanc

Salmon / Sauvignon Blanc or Pinot Noir

Sea Bass / Sauvignon Blanc

Scallops / Unoaked Chardonnay, Sauvignon Blanc

Fried Calamari / Pinot Grigio, Pinot Noir

Octopus / Sauvignon Blanc

Escargot / Chardonnay

Branzino / Sauvignon Blanc, Unoaked Chardonnay, Vermentino

Meats:

Steak or Lamb / Cabernet Sauvignon, Bordeaux, Syrah

Foie Gras / Sauternes

Duck / Pinot Noir

Ham / Pinot Noir

Veal / Merlot

Chicken / Pinot Grigio, Sauvignon Blanc, Pinot Noir (depends heavily on preparation)

Short Rib or Brasato / Amarone

Pasta:

Pasta with Tomato Sauce / Barbera

Pasta with Truffles / Barolo

Pasta with Sausage / Sangiovese

Pasta with Garlic and Oil / Pinot Grigio

Pasta with Pesto and Sausage / Sangiovese

Pasta Carbonara / Pinot Grigio, Gavi, Franciacorta, Montepulciano

Spaghetti and Clams (White Sauce) / Pinot Grigio

Pasta Bolognese / Amarone

Casual Comfort Food:

Pizza / Sangiovese

Pepperoni Pizza / Zinfandel

Hamburger / California Cabernet Sauvignon

Macaroni and Cheese / Unoaked Chardonnay