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This IS too simplistic, there are many factors in food and wine pairing.

What is the seafood and how is the seafood and chicken prepared?

Riesling is, if not, one of the most food friendly wines. It pairs with many cheeses, spicy cuisine and lighter style dishes.

Pinot Gris/Grigio is generally drier than Riesling and universally food friendly with lighter dishes. Stick with Oregon Pinot Gris.

Sauv Blanc is great with Chevre or other fresh style goat cheese, salads with viniagrette and again, lighter styled dishes.

There are too many styles of Chard. Some are food friendly, some you can't even eat crackers with it.

Ask about a specific seafood or chicken dish. You'll get a better answer.
This is simply too simple. (And, frankly, inaccurate.)

The rationale for pairing anything is that tyou want a wine that will have flavor intensity and body to stand up to your food, but not to overpower it. And you wat flavors that compliment the food, not detract from it.

So, for example, if you were going to sautee a firm white meat fish in butter, shallots, and maybe garnish with some nuts or citrus zest, the obvious choice would be a Chardonnay (that has seen a little time in oak barrels) because the butteriness of the wine, as well as the citrus and nut flavors, would compliment the dish well.

On the other hand, that same fish served in a ceviche style would probably pair better with a lighter bone-dry Riesling to bring out the mineral flavors and also because a buttery Chardonnay would probably overpwer the dish.
Originally posted by serial_dater:
I was given a general guideline for pairing whites as such: (from sweet to dry) it goes

1) Reisling
2) Pinot G. (Seafood)
3) Sauvig. Blanc (Cheese)
4) Chardonnay (Chicken)

Yes, I know this is a VERY simplistic classification, but can someone explain the rationale for the pairing ?


To help you get started on this adventure, there is a nice book called "What To Drink With What You Eat." It will answer almost all of your questions.
Originally posted by serial_dater:
Haggis, I ordered the book. Sounds perfect. Thanks!

You're welcome. I think you'll enjoy it. Whether you do or not, it would be interesting to post your impressions of it. After receving it as a gift from another wine enthusiast, I've shared it with quite a few people and, despite some quibbling here and there, it's been well-received.
Acidic whites with seafoof fried. Acidic whites with grilled fish and cream sauces.

Chardonnay with chicken, but I perfer Pinot Noir with chicken and pork.

Pinot Gris with fried seafood.

But to tell the truth, it's a matter of what tastes good to you. Guidelines are good indicators, but you are the foodie buying all the food and wine.Get what you like!

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