What wines go with what foods...

[wondersofwine]

If it's a fine restaurant, the server should be able to help suggest wines (however, from my experience in Oklahoma City for a conference in 2002, the restaurants run mostly to good steaks and don't always have knowledgeable servers). Cabernet Sauvignon, Merlot or Bordeaux wines or Bordeaux-type blended wines usually pair well with steaks, roast beef, etc. A California Meritage is a Bordeaux-like blended wine with grapes from Cabernet Sauvignon, Merlot, maybe some Cabernet Franc or Petit Verdot). Keep in mind that young California Cabernets are usually tannic and taste a bit harsh. A Merlot might make for smoother drinking. A red Zinfandel is sometimes a nice match for barbequed beef or pork. Many seafood dishes (shrimp, lobster, crab, trout, sea bass, etc.) call for a white wine. You might consider a Chardonnay with lobster and drawn butter, or a Sauvignon Blanc (preferably one not aged in wood), Pinot Grigio or Riesling for trout and such (ask for a dry or semi-dry Riesling). An exception to the white wine with seafood standard is grilled salmon which matches nicely with a mild to medium-bodied Pinot Noir. With pasta in a white sauce (such as Fettucine Alfredo) you will probably want a white wine. With pasta in a tomato or meat sauce you might consider Chianti, Valpolicella, or other Italian red wines.