Even though one of the most marvelous qualities of wines is that they go so well with food, some people are put off by what they think is the mystique that has grown up over the years surrounding the way in which wines are selected. The question of selecting the proper wines to serve with different foods is one that intrigues many and intimidates others. At one extreme are those gourmets who are so concerned with the nuances of food and wine that they adhere to a rigid set of rules about which wine is precisely the right accompaniment for each dish. On the other hand, there are those who claim that any wine goes with any food.

The realities of both food and wine tell us that neither of these styles of decision making is a good one. Those who stay strictly within the rules lose out by never having the opportunity to experiment and discover new combinations. Those who simply throw away the rules often pay the price by drinking a wine that overpowers the taste of a delicate dish or of eating a highly spiced dish that kills the flavor of the light wine they have selected.

The truest lovers of wine and food know that a certain amount of experimentation and even playfulness is often in order. They also realize that many of the procedures used in selecting the right wine exist for sound reasons, and before they set out to be playful, an understanding of the rules can add to the wine experience and, whether at home or in a restaurant can make the difference between a routine occasion and an event rich with enjoyment.

The most important general rule in the selection of wines to accompany a meal is that the wines should complement the food and the food should accentuate and blend with the qualities of the wines. Although the long-standing rule of white wine with fish and white meat and red wine with red meat has some notable exceptions, most people seem to find it appropriate most of the time.

Following are several guidelines that may prove useful in selecting the right wines for the simplest or the most complex of fish and seafood meals. Not all of these combinations will please true wine snobs but those with a bit of culinary courage will find many of these to their taste.

A Sea Full of Fish Dishes

© Daniel Rogov