Wine Pairing Basics - Sauce

To pick the right wine, think about the sauce. Here are a few basics:

Aioli - Wines that have a light, fresh acidity lift the flavors of olive oil based sauces like aoli. Suggested pick: Rose

Thai Curry - Coconut milk based curries need a big white that can stand up to their potent flavors. Suggested pick: Chardonnay

Peanut Sauce - Sweet sauces go best with slightly sweet wines. Suggested pick: Off-dry Riesling

Tikka Masala - Moderately tannic, fruity wines pair well with rich sauces. Suggested pick: Pinot Noir

Marinara - Italian reds tend to show a bright acidity that matches well with tart ingredients like tomatoes. Suggested pick: Sangiovese

Balsamic Vinaigrette - Wines with zesty citrus notes have the zing necessary to balances tart vinaigrettes. Suggested pick: Sauvignon Blanc

Black olive tapenade - Foods with deep earthy notes go best with red wines full of substantial, ripe fruit. Suggested pick: Zinfandel