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The old rule dictates white wine with fish, red wine with meat. Of course, all rules are a little bit of a cliché but generally it cannot be denied that white wine more often than not pairs best with fish. But a good rule of thumb is to think not of the color of the wine, but of its body and texture. Without getting too involved in the technicalities, white wine usually has a fair amount of acidity that works well with tart flavors such as lemon and vinegar. It also cuts through creamy sauces so it makes sense to pair a white Burgundy with a dish such as turbot. Lighter flavored seafood pairs well with Soave,Pinot Grigio or Muscadet from the Loire Valley, while oilier fish such as sardines may need a heavy, oaked Chardonnay. This can also work well with smoked salmon or you may prefer something a little fresher from farther north in Burgundy such as a Mâcon or Chablis. But delicate red wines such as Beaujolais, Chinon from the Loire or light, fruity Pinot Noirs can often match very well with tougher fish such as swordfish or tuna steaks.
I prefer red wine with paella, whether it has fish or not. I also like a dry fino sherry with mackerel and for a very special treat champagne with oysters. But why limit the rule to just fish? What about meat or vegetables? And of course that perennial dinner party course-the cheese board?
Again, it's best to think of how the wine leaves your mouth feeling. A dry, tannic red wine often leaves one's mouth bitter and the tastebuds dry. Heavy meat with a chewy texture can soften that sensation. As a rule of thumb, I prefer to serve red Bordeaux or Châteauneuf-du-Pape with beef, second choice would be a Chilean Syrah. With lamb, generally Rioja. Any sort of poultry or game goes very well with red Burgundy and Pinot Noir. Cru Beaujolais is also a good match.
In the summer months, I would not hesitate to match vegetable dishes with rosé wine, preferably a dry example from Provence. In the winter, a soft, ripe, smooth red wine low in tannin is the order of the day such as Californian Merlot or Argentinean Malbec.
Matching wine with cheese can pose all sorts of pitfalls as certain flavors associated with cheese can react badly with the tannin in red wine. Aged gouda, cheddar and mimolette cheese go very well with red Bordeaux. It may be a cliché but port and stilton work very well together. But in many cases, I prefer to serve a sweet white wine such as Sauternes, which goes superbly with Roquefort cheese.
If you are in any way unsure pairing cheese with wine, I would strongly recommend just opting for Comté. It's hugely versatile and its nutty, caramelized flavor matches superbly with white wines from the Loire such as Sancerre, light red Beaujolais, vintage Champagne and even heavy reds from the Languedoc-Roussillon. In fact, you could say it breaks all the rulebooks.
參考譯文：
傳chuan統tong的de規gui則ze說shuo，白bai葡pu萄tao酒jiu配pei海hai鮮xian，紅hong葡pu萄tao酒jiu配pei紅hong肉rou。當dang然ran，任ren何he規gui則ze看kan上shang去qu都dou有you點dian陳chen詞ci濫lan調tiao的de意yi思si，但dan通tong常chang而er言yan，白bai葡pu萄tao酒jiu更geng配pei海hai鮮xian這zhe是shi毋wu庸yong置zhi疑yi的de事shi實shi。不bu過guo，還hai有you一yi個ge更geng實shi用yong的de基ji本ben原yuan則ze，就jiu是shi不bu要yao考kao慮lv葡pu萄tao酒jiu的de顏yan色se，而er是shi考kao慮lv葡pu萄tao酒jiu的de酒jiu體ti(body)和質地(texture)。yongqianxiandefeijishuyuyanlaijiang，baiputaojiutongchangyouyidingdesuandu，yuningmenghecudengsuanweishipindapeidegenghao，hainengrangfuhanruzhidejiangzhichiqilaigengkekou，yincibogendi(Burgundy)白葡萄酒與多寶魚這類海鮮很搭。味道偏清淡的海鮮適合與蘇瓦韋(Soave)、灰皮諾(Pinot Grigio)或盧瓦河穀的慕思卡黛(Muscadet)葡萄酒搭配，而沙丁魚這類油脂較多的海鮮則需要一款口感綿厚、橡木味重一些的霞多麗(Chardonnay)。霞多麗同樣適合煙熏三文魚，但你也可以嚐試產自勃艮第區最北部的口感更清新的梅肯紅葡萄酒(Mâcon)或夏布利白葡萄酒(Chablis)。不過，薄若萊、盧瓦河穀希儂等口感綿軟的紅酒，或者清淡果味的黑皮諾(Pinot Noirs)，往往能很好地搭配肉質粗厚一點的魚肉，如劍魚或金槍魚扒等。
我喜歡用紅酒配西班牙什錦飯，無論裏頭有沒有海鮮；還喜歡用菲諾幹型雪莉酒(fino sherry)配pei鯖qing魚yu，用yong一yi款kuan精jing品pin香xiang檳bin配pei生sheng蠔hao。不bu過guo，為wei什shen麼me白bai葡pu萄tao酒jiu一yi定ding要yao限xian於yu配pei海hai鮮xian呢ne口kou難nan道dao就jiu不bu能neng配pei肉rou類lei或huo蔬shu菜cai嗎ma口kou還hai有you那na道dao晚wan宴yan上shang必bi不bu可ke少shao的de經jing典dian菜cai肴yao──奶酪拚盤(cheese board)？
現(xian)在(zai)，讓(rang)我(wo)們(men)再(zai)來(lai)考(kao)慮(lv)一(yi)下(xia)葡(pu)萄(tao)酒(jiu)的(de)口(kou)感(gan)。一(yi)款(kuan)丹(dan)寧(ning)豐(feng)富(fu)的(de)幹(gan)紅(hong)往(wang)往(wang)帶(dai)有(you)一(yi)絲(si)苦(ku)澀(se)的(de)餘(yu)味(wei)，讓(rang)味(wei)蕾(lei)發(fa)幹(gan)，而(er)經(jing)得(de)起(qi)咀(ju)嚼(jiao)的(de)大(da)肉(rou)能(neng)夠(gou)中(zhong)和(he)這(zhe)種(zhong)感(gan)覺(jiao)。通(tong)常(chang)我(wo)喜(xi)歡(huan)用(yong)波(bo)爾(er)多(duo)紅(hong)酒(jiu)(Bordeaux)或教皇新古堡紅酒(Châteauneuf-du-Pape)來搭配牛肉，退而求其次的話，可以用智利的西拉幹紅(Syrah)：西班牙的裏奧哈紅酒(Rioja)配羊肉很好：禽肉或野味與勃艮第紅酒和黑皮諾可謂天作之合，頂級博若萊(Cru Beaujolais)配起來也不錯。
在夏日時光，我傾向於用玫瑰紅葡萄酒(rosé)配蔬菜類的菜肴，尤其是普羅旺斯(Provence)產區的一種幹型玫瑰紅。在冬天，一款柔和、成熟、綿密、丹寧較低的紅酒是最佳的選擇，如加州的梅洛(Merlot)或阿根廷的馬爾貝克(Malbec)等。
用葡萄酒來配奶酪可能會遇到各種意想不到的問題，因為奶酪會有一些特殊味道跟紅酒中的丹寧味格格不入。成熟的高德幹酪(gouda)，切達幹酪(cheddar)和米摩雷特奶酪(mimolette)跟波爾多紅酒很配：另外，雖然有些老生常談，但波特葡萄酒(port)與斯提耳頓幹酪(stilton)的確堪稱絕配。在很多情況下，我喜歡在吃洛克福藍紋乳酪(Roquefort )的時候，喝上一口蘇特恩(Sauternes)這樣的白葡萄甜酒，真是回味無窮。
如果你拿不定主意用什麼奶酪來配葡萄酒，我強烈推薦孔泰奶酪(Comté)。它是一款百搭型的奶酪，那種果仁焦糖味與盧瓦河穀的桑榭爾(Sancerre)這樣的白葡萄酒、清淡的薄若萊紅酒、年份香檳甚至產自法國朗格多克-魯西永(Languedoc-Roussillon)地區的綿厚紅酒都很相配。事實上，可以說這款奶酪無酒不搭，徹底打破了所有的紅酒配搭規則。
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