Easy Tips for Wine Pairings

• There is a wine for every flavor. Do not be afraid to try something exotic with the menu (like the Guinness-flavored mousse dessert listed below) because you don't think there is a wine out there to match. You can always find something delicious to complement any dish.
• Spicy food loves semi-sweet wine. "That's why we paired the oysters and chipotle aioli with the Alsatian Pinot Gris," says Inez Ribustello of On the Square Restaurant in Tarboro, North Carolina.
• Sparkling wine or Champagne is very food-friendly. Do not be afraid to pair food with bubbly -- it is often the most successful match.
• Use common sense when matching. Since lobster loves butter, a rich, buttery, toasty Chardonnay is great; fish loves lemon, so pair it with a citrusy sauvignon blanc; lamb loves mint and spice, so try a meritage from St. Emilion or cabernet franc from the Loire Valley.
• Do not be afraid to ask your local wine store for help. "That is why we live," says Inez. "We love to give advice and to help find the perfect match for you and your guests."

RESOURCES:On the Square, 252/823-8268, www.onthesquarenc.com.