All in all there is no exact science to food pairing wine.
In the end it is what your taste buds like.
Some tend to compliment spices and flavors where others tend to counter them in contrast with opposing flavors. I suggest exploring with different wines until you find your style.
White wines are light and work very well with light dishes. They range from oaky to sweet and everything in between.
Wines were always served with food and at times were safer to drink than the water. Over the years as the dishes and recipes grew so did the winemaking techniques and so became the art of food pairing.
This green grape is commonly known to have such flavors as terroir and oak. Sometimes buttery, it is an important component for Champagnes and sparkling wines. Chardonnay can pair with a wide selection of foods but goes well with poultry, cheeses, pineapples and white cream sauces. Even smoked fishes work well with Chardonnay.
This grape sometimes known as fume blanc has dry and citrus characteristics to it. Typically light to medium bodied ,this wine has acidity and so it works well with vegetable dishes, salads, sushi, Thai foods, and light poultry. Please note that some Sauvignon Blanc’s have more lemony flavors while others have more earth and mineral tones. Read the labels and experiment. Oyster lovers swear by this wine.
Sometimes referred to as Pinot Gris, this wine is dry and light. Usually opened at the start of a meal it is Italy’s most popular white wine. Great with cheeses and light pasta dishes with white cream sauces, the high acidity makes it disagree with highly acidic foods like lemons or tomatoes.
Muscatel or Muscat d’asti loves to pair with fruit dishes. Very sweet, this grape varietal is used to make raisins. Mostly found in sparkling wines, it works well with dessert,fruits and honey. It does have lower alcohol than other white wines and is often consumed after the main course. Much sweeter than Riesling it is a delicious wine.
Mostly grown in colder regions, Rieslings have great aromas of apples and fruits. This grape is often used to make a semi sweet wine. The natural high acidity makes Riesling is capable of aging but often consumed young. It goes well with spicy foods, Chinese, Thai, Pork, etc.
Of course there are white wines from other countries not mentioned here like white Bordeaux’s, Vino Verde, and Chablis which you can fit into one of the categories above due to the texture and body of these wines.
Don’t get absorbed with the pairings and make sure you have fun with it. Explore and find your combo. Please feel free to add your comments or food pairings with us and again I thank you on behalf of the staff. This is William Wineheart wishing you good food, good friends and good wine. Enjoy