What foods pair best with red, white, rosé, and sparkling wines?

There are four main types of wine: red, white, rosé, and sparkling. Red wine is made by fermenting the juice, pulp, skins, and seeds of black grapes; its anthocyanins and tannins give it color and a tannic, acidic flavor.

White wine is made only from the juice of white grapes; it is clear, has less astringency than red wine, and is usually fresh. Rosé wine has a pale pink color, and its flavor ranges from that of a red to that of a white wine. Sparkling wine has a gas pressure of 3 atmospheres or more and is obtained primarily through a second fermentation in a sealed container.

Full-bodied red wine, with its intense flavor and pronounced astringency, pairs well with hearty meats and game, such as beef or venison steaks, beef stew, or roast lamb. Strong-flavored cheeses, like blue cheese, also complement it beautifully.

Medium-bodied red wine pairs well with many cuisines: in Western cuisine, with tomato stews or hamburgers; in Chinese cuisine, with mapo tofu or stir-fries with oyster sauce; and in Japanese cuisine, with teriyaki or stews with miso.

The light red wine, with its smooth flavor and low astringency, pairs well with chicken, fish and vegetables, and with appetizers such as prosciutto, white cheese or olives.

Dry, light white wines pair well with white fish, seafood, and vegetables, as well as Japanese cuisine, such as sushi and sashimi. Dry, full-bodied white wines complement dairy products like butter, cream, and cheese, and creamy dishes such as fried fish or pasta with cream sauce.

Sweet white wines pair best with dishes of similar sweetness: slightly sweet ones with naturally sweet salads such as caprese or pumpkin salad, and very sweet ones with fruit, chocolate and desserts.