Pairing food with wine.

In the old days, pairing wine with food was as simple affair: red wines with red meats and whites with fish, pork and poultry.

That may have worked for our parents in the meat and potatoes era of the 1950s, but today's diverse menus are laden with complex seasonings and ethnic accents that demand a little extra care and creativity.

The good news is that you can now enjoy a red wine with a wide range of dishes, from a spicy fish or to a tangy chicken. And a good white won't whither in the face of a bold piece of red meat either. Experimentation is the key as long as you stay with some basic rules of thumb.

First, don't ever drink a wine that you don't like. Who cares if someone recommended it or that it got a high rating in Wine Spectator? Nothing's worse than shelling out $25 for a Cabernet when you like Merlot.

The real secret to pairing food with wine is to create a balance between the two. One should complement the other, not wrestle it to the ground in a grudge match. Ideally, the perfect wine pairing creates new flavors that don't exist in either the food or the wine.

Here are some additional tips to help you out:

1. If you're serving wines with dinner, go from lighter styles to the heavier ones. Dry before sweet. Lower alchohol content before the wines with higher content.
2. Match flavors. A citrus taste in a Sauvignon Blanc, for instance, will go with fish as well as lemon does.
3. Try opposites. Surprisingly, really spicy foods can work well with a sweet dessert wine. And if you haven't tried a quality Cabernet Sauvingnon with dark chocolate, you're missing out on a slice of heaven on earth.
4. If you're in a wine producing region, try to pair a local wine with a local dish. A Washington State Chardonnay will go well with a Pacific Salmon. If you're preparing a Tuscan style dish, pair it with an Italian Chianti.
5. Pay attention to how you prepare your menu. Delicate foods are best with delicate wines. A flavorful wine goes well with a flavorful dish. For example, a peppered steak will go very well with a peppery Cabernet.

As you find pairings you like, make a note of them so you can build on the foods and wines you like best. Then branch out beyond what you're familiar with to find new pairings you enjoy. It's a grand adventure that will create a lifetime of enjoyment.