I need some help here. The person that I am dateing really likes wine. I am learning to drink it. I want to make a romantic dinner in the near future so I need some help with this one.
PLEASE specific in your suggestions. I need a main dish with wine pairing. I have looked on a bunch of recipie sites, but nothing jumps out at me, and they don't get specific enough for someone who has no clue how to buy a bottle of wine... HELP

crab cakes and champagne
gewestermeiner(sp?) with spicy thai...I love Trimbach
red pasta with a chianti
white pasta with a pinot grigio
I would also suggest you go to your local wine store(not safeway) and ask someone there.

Since your boyfriend is the one into wine, select your menu and ask him to bring the appropriate wine. Tell him you'd like to learn. Alternately, a good wine shop will help you select a good wine in your price range to go with your meal. Have a nice port with dessert.

I think you got a lot of good advice already, but I must add two more cents:

If you had mentioned a specific menu, it would be easier to offer more specific answeres, but I like a sparkling wine or pinot grigio as an apertif.

Chardonnay with cream sauces and most chicken recipes (that are not too spicey).

I like red wines with red meats and red sauces. Chianti with marinara is a classic, Cabernet or Zinfandel with steak. Burgundy with mushroom sauces.

With fish, you want to go white wine usually, although maybe red with salmon. Savignon blanc is probably a great match with simple fish dishes.

Reisling or champagne is a good match for spicier dishes, I love sparkling wine with sushi.

I tend to prefer coffee with desert, and perhaps follow that with an after dinner drink of cognac or scotch.

You really can't go wrong with a Cabernet Savignon and a steak or Pinot Grigio with fish but hope these help

white wine parings
http://www.bellaonline.com/Article.asp?id=1607

red wine parings
http://www.bellaonline.com/articles/art2193.asp

Zinfandel (Sutter home California Zinfandel 1992, $9)This is a very light, refreshing zinfandel. Medium color, pleasant berry flavor.
~ Zinfandel (Ridge California York Creek Zinfandel, 1991. Price: $16 ) Rich in blackberry flavors with a vanilla finish. Wonderful
*** goes well with Beef Teriyaki,Prime Rib, Hamburgers BBQ beef ribs,Pork Tenderloin,Chicken Cacciatore***

Chianti Classico (Banfi Chianti Classico Riserva 2001 $16.99) Great wine, not too heavy, not too dry, a good clean ending
***goes well with: Filet Mignon, Beef Teriyaki,Chicken Cacciatore***

Pinot Noir
2002 The Eyrie Vineyards Estate Grown Pinot Noir ($25)
David Bruce 2005 Central Coast Pinot Noir ($26) only Pinots can get away with, this wine is tart and tasty with sour red fruits.
***goes with prime Rib, Beef Bourguignonne, Baked Short Ribs,Pork Tenderloin,Roast Pork***

Merlot
When selecting the best merlot, remember: If you like it, buy it. When it comes to your own taste and personal preferences, there is no one more expert than yourself.
1. French wines are generally thought of as better partners to food than are California wines.
2. South Africa, Australia and Italy are all making incredible examples of merlot, but not at the volume that California and France do.
Bear's Lair Merlot. It is truly remarkable at the $6 price
***goes well with Steak With Wine,Roast Chicken***

also this website might be able to help you!
www.theworldwidewine.com
**just click on food pairing and the type of meat you'll be making that evening.**
+plus you can always go to a bevmo or liquor store or speciallty store and ask for a good wine.

I wish you the best of luck!!!

Rules for Perfect Pairing
F&W's Ray Isle simplifies the task of pairing food and wine into seven mantras; Test Kitchen Supervisor Marcia Kiesel creates enlightened recipes for each.
By Ray Isle
Pairing Rule #1
Serve a dry rosé with hors d'oeuvres

Rosé with Creamy Anchoïade
Rosé with Roquefort Gougères
Good rosé combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d'oeuvres, from crudités to gougères.

Pairing Rule #2
Serve an unoaked white with anything you can squeeze a lemon or lime on

Albariño with Pan-Glazed Salmon with Oyster Sauce and Basil
Sauvignon Blanc with Smoked Sablefish and Potato Salad with Capers and Onions
White wines such as Sauvignon Blanc, Albariño and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavors in everything from smoked sablefish to grilled salmon.

Pairing Rule #3
Try low-alcohol wines with spicy foods

Riesling with Pan-Seared Chicken Breasts with Jamaican Curry
Riesling with Shrimp with Green Beans and Toasted Coconut
Alcohol accentuates the oils that make spicy food hot. So when confronted with dishes like a fiery curried chicken or Thai stir-fry, look for wines that are low in alcohol, such as off-dry German Rieslings (especially since a touch of sweetness helps counter spiciness, too).

Pairing Rule #4
Match rich red meats with tannic reds

Cabernet with Duck Confit with Turnips
Syrah with Sausages with Grapes
Tannins, the astringent compounds in red wines that help give the wine structure, are an ideal complement to luxurious meats—making brawny reds like Cabernet Sauvignon and Syrah great matches for braised duck legs or pan-seared sausages.

Pairing Rule #5
With lighter meats, pair the wine with the sauce

Portugese Red with Pork Chops with Shallots
Chardonnay with Chicken Breasts with Leeks and Pine Nuts
Often the chief protein in a dish—chicken or pork, say—isn't the primary flavor. Think of pork chops in a delicate white wine sauce versus pork chops in a zesty red wine sauce; in each case, the sauce dictates the pairing choice.

Pairing Rule #6
Choose earthy wines with earthy foods

Pinot Noir with Bison Rib Eye Steaks with Roasted Garlic
Nebbiolo with Mushroom-Shallot Ragout
Many great pairing combinations happen when wines and foods echo one another. Earthiness is often found in reds such as Pinot Noir (particularly from Burgundy) and Nebbiolo, making them great partners for equally earthy ingredients, like bison steaks or wild mushrooms.

Pairing Rule #7
For desserts, go with a lighter wine

Moscato with Moscato-Roasted Pears and Cider-Poached Apples
Madeira with Dulce de Leche Crispies
When pairing desserts and dessert wines, it's easy to overwhelm the taste buds with sweetness. Instead, choose a wine that's a touch lighter and less sweet than the dessert—for instance, an effervescent Moscato d'Asti with roasted pears.

This article originally appeared in October, 2007.