5 Off-dry wines (wines that have just a hint of sweetness) or wines that are sweet and woodsy-edged like chardonnay usually compliment creamy dishes nicely.
6 Asian dishes with a sweet and sour flavour need off-dry wine matches like Riesling, Vouvray or even a chilled fortified wine like sherry.
7 Young, astringent red wines are a great match for fatty meats such as duck, lamb or goose, since the acid in the wine will cut through the rich finish of such meats.
8 At dessert, choose either a white or red dessert wine but be sure that the wine is sweeter than the food to avoid accentuating the wine's acidity.
9 If you're serving more than one wine during a meal, match the main course with a wine first. Then, structure the wine list so that you serve lighter, younger wines before older, more full-bodied wines.
10 When in doubt or when the menu is eclectic or people will be eating different things (like at a buffet), opt for a dry champagne. Champagne goes with almost every food and is acceptably served at any time of day.
Dana McCauley is author of Pantry Raid: Out of the Cupboard Cooking (Whitecap 2002).
Read more in Food & Entertaining and Wine & Spirits
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