The Old Saying is “Red Wine with Red Meat, White Wine with White Meat”.
Pair Wine with Food
Red wine, Red meat!
Lets take a look at what happens. The tannin in the red wine will cut through the spices and meat flavor, cleansing your palate. You take another bite of steak . Because the wine cleansed your palate, you get to taste that steak all over again. You take a sip! You cut another piece! Oh Ya! You paired the proper wine with food !!
Red wines have the tannin to cleanse your palate and to cut through the spices. (tannin is felt along your cheeks) Be somewhat careful when pairing a red wine, a robust red wine could work well with BBQ sauced ribs but might be to much for BBQ sauced or rubbed shrimp. Maybe a light red such as a Pinot Noir slightly chilled would work with the spicy shrimp and would be a better pairing of wine with that food.
White wine, White meat!
Balanced (low acidity) or slightly sweet white wines go well with cream based foods. Foods that are low in acidity and oils work well with low acidic wines for a good pairing with the food.
Caution when having a sweeter wine with some foods. A sweeter wine won’t cleanse the palate but in fact will leave a sweet taste in your mouth which could effect the taste of the food.
Cleanse the Palate
Question you should ask? Did your wine add to the meal! Did it cleanse the palate, without overpowering the food. If yes, it was the proper wine to pair with the food.