I see through my blog stats that someone made it to my blog looking for food to pair with Zinfandel.  While that is an easy one:  Pasta with red sauce, barbecue anything, stews, steak, lamb and, yes, Ahi Tuna and Salmon.

Here are some other things to think about:

White wines with lots of oak are tough to pair with food (see Chardonnay’s from Napa and Australia).  Try Pinot Gris, Sauv Blanc or Reisling instead.  Save your Chards for summer sipping or rich dishes with cream and butter sauces.

Red and fish go together, see salmon and pinot noir.

Champagne or sparkling wine matches with lots of foods, especially salads, light appy’s and fish dishes. 

Do not use bad wine to cook with.  All the awful things about the wine will be brought out in the cooking process.  Use a wine that you would actually drink.  That does not mean the expensive bottle of Burgundy you got for Xmas one year, but a pleasurable easy drinking wine, you would serve to guests.

Last, but not least, experiment, there are no rules and at the end of the day, pour the wines you like with the food you like, you will certainly be happy.

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