WINE AND FOOD PAIRINGS

CHEESE
Hard: All reds
Cheddar: Cabernet Sauvignon, Shiraz, Burgundy, Merlot
Soft: Sparkling, Riesling, Gewürztraminer, Pinot Noir, Beaujolais, Nouveau, light reds
Goat cheeses: Sauvignon Blanc, Sancerre, Riesling, Dry Muscat
Blue cheeses: Zinfandel, Riesling, Shiraz, Rhône reds
MEATS
Beef, Venison: Shiraz, Cabernet Sauvignon, red Bordeaux, red Burgundy, Merlot, full Italian reds, Zinfandel
Ham: Sparkling wine, Gewürztraminer
Lamb: All dry reds
Pork: Shiraz, Cabernet Sauvignon, Burgundy, Merlot, rosé, Rioja
Veal: Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir
Chicken: White Burgundy, Chardonnay, Pinot Noir, Merlot, Chianti, Rioja, rosé (light reds and full whites)
Game Birds: Shiraz, Cabernet Sauvignon, Merlot, red Burgundy
Turkey: Riesling, Chardonnay, Pinot Noir, Beaujolais
FISH
Shellfish: Chablis, white Burgundy, Sauvignon Blanc, Chenin Blanc, Chardonnay
Salmon/tuna/trout: Sauvignon Blanc, Chardonnay, Chenin Blanc, Pinot Noir, Beaujolais Nouveau, light reds
Light Fish: Light Chardonnay, white Bordeaux, Sauvignon Blanc (Sancerre, Pouilly Fumé), dry rosé
OTHER FOODS
Vegetarian: Most dry or lighter whites, rosé
Pasta: Dry whites, Pinot Noir, Shiraz, Cabernet Sauvignon, Burgundy, Merlot, Barbera, Chianti, Montepulciano
Spicy Asian/Chinese: Riesling, Gewürztraminer, Sauvignon Blanc, Chablis, Chardonnay, white Burgundy, Chenin Blanc, Champagne, Merlot
Japanese: All dry whites, sparkling wines
DESSERTS
Fruit: Riesling, Chardonnay, white Burgundy
Fruit tart, ice cream, nuts: Riesling, Muscat Blanc, Chenin Blanc, ice wine
Chocolate: Fruity reds, Cabernet, Shiraz, Merlot, sparkling wine, ice wine
Source: Cuisinart

PERFECT PAIRINGS

Sommelier Lee Campbell, of New York City’s Provence restaurant, is blessed with one of the most knowledgeable palates in the business. She constantly charms her diners with surprising, spot-on pairings. Here is a glimpse into her particular wine-and-food-matching rationale.

What are your favorite wine-and-food pairings?

I love stinky French cheeses, such as Tomme Roche d’Argental from Haute-Savoie or époisses from Burgundy, with Eric Bordelet’s pear cider. Also, last week at the restaurant, I had brandade with a beautiful, richly styled white Châteauneuf-du-Pape. Perfect.

Is white in winter ever a good idea?

Of course! But winter whites have to have a warming richness. So I particularly love southern-German Rieslings from the Pfalz region and Premier Cru Chablis.

What is one of the worst pairing myths you would like to bust?

On Valentine’s Day everyone goes for chocolate and Champagne. And it’s awful. So much better to choose a tawny port, a Maury, an aged Madeira or even a spirit like Armagnac.

Do you have some foolproof wine-and-food-pairing advice?

Brainstorm three words to describe what you’re eating, then find a wine with similar characteristics. Roast chicken, maybe with a rosemary stuffing? Look for a wine that has some earthiness. Wines that would work are a Touraine Sauvignon Blanc, a St. Aubin from Burgundy or a Loire Cabernet Franc if you want a red. But really, no matter what you drink, if you pair fabulous, real wine with wonderful friends and family, everything is a match.

Provence, 38 MacDougal Street; 212-475-7500.

—ALICE FEIRING

http://www.townandcountrytravelmag.com/vacation-ideas/restaurants-reviews/women-in-wine-0208-2