What are the most important factors to consider when pairing wine with food?
It really comes down to the preparation and general flavors versus the actual protein or side dishes. Salt generally softens the tannins in wine. That's why a fatty ribeye goes so well with a Cabernet Sauvignon. Sugar intensifies, so a dessert course or certain cheeses with higher sugar content are best paired with something that's not as tannic. Conversely, spice intensifies tannins, so an off-dry Riesling pairs well with spicy items.
How much truth is there to the "rule" of pairing white wine with chicken and fish and red wine with red meat?
That is such a black-and-white statement and I feel we learn more living in the "gray." I've had some of the best pieces of tuna and salmon with Pinot Noir (red), and I believe items like skirt steak or lamb go fantastically with a Viognier (white). It really comes down to the preparation. Chicken with a cream sauce and pasta goes great with white wine, but chicken over a charcoal grill with grilled mushrooms, onions, and peppers might go better with a Zinfandel or Merlot. Duck breast or pork go fantastically with lighter body reds, while brisket can work perfectly with a full-body Chardonnay.
Are there certain wines that are especially versatile across different cuisines?
Beaujolais is usually my go-to. I also recommend a sparkling or rosé. People often consider rosé a spring and summer wine, but I find it to be very versatile with flavors during the fall and winter months.
Best advice?
I have found many great pairings while going against the grain and just trying things. Don't overthink it or follow trends. Take a leap of faith.
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