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The first thing to remember when pairing food and wine is to forget all the rules. Today's wines are much more complex, so the old system of color-coding -- red with meat, white with fish -- isn't always foolproof. It's best to stick with common sense: hearty food demands a hearty wine. Lighter food gives you more leeway. Trust your instincts.

The simplest method is to choose a wine you'd like to drink all by itself. Pair it with good food you enjoy and you can't go wrong. That being said, here are some of our favorite combinations and a bit of wisdom from our wine staff. Enjoy.
steak
conventional wisdom >> Cabernet Sauvignon, Merlot
try this >> Syrah, Pinot Noir
roast beef
conventional wisdom >> Burgandy or Pinot Noir
try this >> Lemberger, Syrah
lamb chops
conventional wisdom >> Cabernet, Chardonnay
try this >> Zinfandel or Cotes-du-Rhone


Pinot Grigio during the hot months is great because it's a really refreshing wine. It's really light and crisp and goes with almost anything.
burgers
conventional wisdom >> beer
try this >> red or white zinfandel
chicken
conventional wisdom >> Chardonnay
try this >> Pinot Noir, Viognier
turkey
conventional wisdom >> Pinot Noir
try this >> Dry Rose, Gewurztraminer

By the time the (open) bottle of wine gets dusty, the wine's no good anymore.
ham
conventional wisdom >> Beaujolais, Rose
try this >> Vouvray (dry to off-dry Chenin Blanc)
salmon
conventional wisdom >> Pinot Noir, Chardonnay
try this >> Pinot Giris or Semillon
steelhead / trout
conventional wisdom >> Pinot Noir, Chardonnay
try this >> Pinot Grigio


If you're still unsure what wine works with your meal, choose a Chianti. It's a wine that goes with just about everything.
ahi tuna
conventional wisdom >> Sauvignon Blanc
try this >> dry Riesling, Rioja
oysters
conventional wisdom >> Muscadet
try this >> dry Champagne, dry Riesling
lobster / shrimp / crab
conventional wisdom >> Sauvignon Blanc, Chardonnay
try this >> Viognier
pork chops
conventional wisdom >> Gamay Beaujolais
try this >> Viognier