Red wine goes with meat, and white wine goes with fish, right? Um…not really. Saturday, February 18 is National Drink Wine Day (not to be confused with National Wine Day on May 25 or National Mulled Wine Day on March 3—let's keep these straight, people!), so we've turned to The Chew host Clinton Kelly, who recently shared some tips on how to pair wines with your favorite foods. And—surprise!—he revealed that a light red wine, like a Beaujolais, goes well with a heartier, meatier fish, like salmon or swordfish.
Brussels sprouts are on menus everywhere these days, so what's the ideal pairing for them? A light, grassy, green-tasting wine, such as a Gruner Vetliner from Austria. (If you can't find that, a Pinot Grigio or Riesling will also work well.)
But here's the all-important question for those nights when it's all about Netflix, PJs, and delivery—what do you drink with pizza? The answer: Merlot, a medium-bodied red that also pairs with pasta and pork chops.
And if you're eating a great steak, serve up a Shiraz, which is bold and peppery and can stand up to the rich meat.
The Chew also created some handy food-and-wine pairing cheat sheets, so you'll never be at a loss for what to drink the next time you're staring down a hunk of Brie.
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