The Smart Woman's Cheat Sheet: 10 How-To Tricks

10. How to Pick a Good Wine

When Corona just won't cut it, remember this: The stronger the flavor of the food, the bolder the wine. In general, wines from America, Australia, and South Africa are richer and fruitier; European vino tends to be crisp and/or earthy.

Perfect Complements

The Dish:	The Drink:	The Deal:
Red meats (beef, pork, lamb)	Rioja (Tempranillo), red Zinfandel, Merlot	Red-berry flavors complement richer, gamier meats.
Chicken	Chardonnay	Oak and butter flavors round out the mildness of chicken.
Meaty fish (tuna, swordfish, salmon)	Pinot Noir	The intensity of the fish is softened by the taste of berries and citrus fruits.
Lighter fish (red snapper, sole, grouper)	Sauvignon Blanc	Tropical fruit flavors like mango and papaya add extra dimension to these more subtle dishes.
Pasta with red sauce	Chianti (Sangiovese)	Dry red wine with high acidity mixes well with marinara.
Pasta with white sauce	Pinot Grigio (Pinot Gris)	Creamy pasta dishes call for a lighter, crisper white.
Asian/Indian	Riesling	Light, refreshing flavors that are slightly sweet balance out the distinctive tastes of these cuisines.

Bonus Tip: You don’t need to spend a fortune—most restaurants offer totally quaffable selections for less than $40. Source: Mark Mendoza, wine director at Soma Restaurant, Los Angeles

 

Originally published in FITNESS magazine, June 2006.