There is one golden rule when pairing wine with food: the more delicately flavoured the dish, the more delicate the wine should be and vice versa; the more bold in flavour the dish, the more bold and full bodied the wine should be. From here you can go down two routes: complement the dish with a wine that is contrasting in flavour, or mirroring in flavour. For example, a rich Chardonnay with a cream sauce would be a mirror pairing whereas a crisp sparkling wine with that same sauce would be a contrast. Both are equally enjoyable.
Here we have made selecting a match for you a little easier by categorizing wines by which foods they pair well with traditionally. Having said that, don’t feel like you need to stick to the rules, pairing wine with food should be fun and we always encourage experimenting!