I get the question asked of me all of the time - what wine would you recommend with this meal? Really? I don't know.  And I'm not one who really fully understands the science.  Yes, I said science.  When pairing wine and food it is a science of balance with the acidity and sweetness of both the wine and the food.  So in general, I drink and I eat but I rarely do both at the same time.  Odd but true - I just don't want to contaminate my wine! 

This article from The Arizona Republic has a wealth of information that I can point people to so I don't have to answer.  Reach Tarbell, the author, goes into great details about cooking with wine, pairing it up with Asian or spicy flavors but in a nut shell says

Food and wine pairing is all about alcohol content, acidity and/or tartness. Acidity acts to liven and support flavor at the same time that it cuts the oils, richness and heaviness that come from fish, red meats or dairy.

Alcohol, or lack thereof, relates to the style of cuisine or complexity of it. Wines with high alcohol levels will create a hot, peppery and spicy feeling with most any dish - and not in a pleasant way. So those from warm climates that have low acidity and high alcohol (warm-climate Chardonnay, red Zinfandels, Shiraz and Merlot) are best served as cocktail wines or on their own as a meal unto themselves. There are always exceptions, of course. A high-alcohol Sauvignon Blanc from New Zealand has enough acidity to cut and balance the alcohol.

 For the full article please click here and enjoy!