Match the tanginess with a crisp, herbal white, such as West Coast Sauvignon Blanc or French Sancerre.
Balance the penetrating spicy bite on fish, chicken and pork with fruity whites from Germany and Alsace, particularly Gewürztraminer. For beef, go for soft, low-tannin reds, such as California Merlot and French Côtes du Rhône.
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Sweet Marinades and Glazes
Balance the sweetness with round, rich whites; try California and Australian Chardonnays.
Fruity Sauces and Salsas
Go for whites of a matching sweetness, such as West Coast Rieslings and Chenin Blancs, for fish and poultry. Steak requires a red with maximum grapiness, like Beaujolais or Gamay.
Spicy Sauces and Salsas
Very fruity wines can take the heat. For fish, serve Vouvray or Chenin Blanc; for meat, California Zinfandel. Poultry and pork will go with either.