Fail-Safe Measures
If you ever find yourself frantically trying to put together a last-minute dinner for your wine-savvy son and his new girlfriend whom you haven't yet met, there is no time to consult your list of food and wine pairing rules. When situations such as these occur, here are some fast and easy ways to make your food and wine experience more enjoyable.
Back to the Home Country
If your meal has German, Italian, French, or Spanish connections, the simple wine solution comes from the home country. Europeans have rarely made a big deal about matching food and wine. They just cooked the way they wanted and made wines that went well with their foods. Globalization of wine notwithstanding, Europeans still produce wines that taste good with their traditional fare.
If paella is on the menu, a red Rioja will be the best choice. Schnitzel and spaetzle? German Riesling. Osso buco screams for Barolo, and a Côtes du Rhone would nicely complement your pot-au-feu.
If the dish you're serving is overly salty and you can't repair the food somehow, the wine can come to the rescue. Serve a wine on the sweeter side — perhaps an off-dry Riesling or Muscat. It will make the food taste less salty.
Instantly Food-Friendly Wines
Of course, the system breaks down when the ethnic region of choice has no long history of winemaking. Chinese, Thai, Cuban, and Indian cuisines come to mind immediately. There is still hope, however. Some wines are just naturally friendly. They make ideal dining partners no matter what you eat. You can choose one of them in any situation with the confidence that it will make a good match:
Champagne or sparkling wine
Riesling, if you're in the mood for white
Pinot Noir, if you feel like a red
