When matching food and wine you want to food flavors and wine flavors that complement or contrast. For example a buttery chardonnay’s richness complements
the rich sweet flavors of lobster and butter while a very dry acidic champagne goes well because it exactly contrasts the richness of the dish.
this is a very general principle but it will lead you to some good goto pairings like off dry reislings and gewurtraminer asian dishes that have some heat big reds for beef, fresh goat cheese with sauvignon blanc, sweet wines with blue veined cheese.
For brisket, lamb and ham here are some suggestions from this week’s tasting line up
Killer California Cab > great for brisket & lamb
Beautiful Bordeaux> great for brisket & lamb
Charming Chardonnay> great for chicken, shrimp, scallops, lobster, cream sauces
Provence Rose> goes with everything! especially good for fresh or glazed ham. But please remember rose
is a great food wine.
WHITE Cotes du Rhone> great for poultry and fresh ham, but if you ever needed to serve a white wine
with red meat, this would be it.