1. Champagne is perfect with anything salty.
Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods.
2. Sauvignon Blanc goes with tart dressings and sauces.
Tangy foods won’t overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain.
3. Choose Chardonnay for fatty fish or fish in a rich sauce.
Silky whites—for instance, Chardonnays from California, Chile or Australia—are delicious with fish like salmon or any kind of seafood in a lush sauce.
4. Off-Dry Riesling pairs with sweet & spicy dishes.
The slight sweetness of many Rieslings, Gewürztraminers and Vouvrays helps tame the heat of spicy Asian and Indian dishes.
5. Cabernet Sauvignon is fabulous with juicy red meat.
California Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops: Their firm tannin’s refresh the palate after each bite of meat.