The combination of food and wine can be tricky. If you are going to a restaurant with a professionally trained wine team, my advice is to listen to them. However, if you have been asked to choose the wines because no such team exists then follow the links below for some suggestions.The focus is on more of the wines available in Australia with some international wines as well.
The basic guide to food and wine matching is to make sure that the wine does not overpower the dish. The old ‘only white wine with white meat’ adage is not necessarily true in all cases but is a good guide. You need to also look at the accompaniments to the dish.
Hot & spicy foods– A word of caution more than a recommendation here. Spicy dishes are hard to match wine to because alcohol tends to enhance the heat of the spice. So, avoid high alcohol wines with chilli and hot spicy curries. These dishes also tend to be full on flavour so delicate wines will just be overpowered. This is why you will often hear that wines such as Sauvignon Blanc, Riesling, Gerwurztraminer, Pinot Gris, Viognier and Muscat work really well with these dishes. Also, their pungent or floral aromas complement a Thai style dish, and the fact that they are chilled and perhaps off dry, can enhance the food/wine experience.
These are just basic guides, there are many other factors that I have not added such as the effect of salt and pepper, complementing not matching characters in food and wine etc etc etc. Please feel free to contact me by email if you would like some assistance.