Great Cocktails
Wine & Seafood

Male Speaker: I know and you already know that reds go with red meat, whites with fish and poultry, but hang on, there's a bit to it than that. For example, what if you cooked your fish in a rich red sauce? What do you do then? Here are a few basic rules to go by.

Rule # 1 - Pair like flavors

Pair both flavors with a full body wines. More delicate foods go well with light bodied wines. You never want your wines overpower your food or viceversa.

Rule # 2 - Consider Preparation

Consider how you're going to prepare your food? Grilling or frying, usually pairs well with reds. Broiling or steaming with whites.

Rule # 3 - Balance Sweetness

Sweet foods make your wines even drier than it really is, so try a wine that's slightly sweet to balance the flavor.

Rule # 4 - Pair salty and sweet

Salty foods go well with sweeter wines, which counteract salt.

And Rule # 5 - There are no rules.

As long as it tastes good, it's right, just experiment plenty beforehand and your guests will be amazed.