Fun with Food and Wine: Pairings from San Francisco's Maverick Restaurant

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Pairing wine with food can be daunting to even those who know the difference between maceration and malolactic fermentation. But Mike Pierce, wine director at San Francisco's Maverick restaurant, makes it easy to elevate some favorite everyday appetizers, entrees, and deserts so that we all can get out of wine aisle and on to enjoyment.--Amber Adrian

PARTY APPETIZERS
Don't know what to pour at your next soiree? Consider these awesome, accessible combos.

Mini Quiche
Entertaining doesn't get easier than these hors d'oeuvres: Pop them into the oven and onto a platter, then sashay out of the kitchen with the perfect any-occasion appetizer. The only thing better than their creamy goodness is partnering them with Pinot Blanc or Pinot Gris from France's Alsace region or Oregon's Willamette Valley. "The natural richness of these two grapes will match the egg, and their slight bitterness will match the crust and clean the palate," promises Pierce.

Melon-wrapped prosciutto
If you're feeling more ambitious than the frozen food section and decide to wrap prosciutto around bits of cantaloupe, why not go the distance and pair the no-cook bites with Tocai Friulano or any dry white wine from the Northeastern Italy. Pierce reasons, "For salty foods you want a lean wine, one that's light and citrusy, with no oak and tons of acid. Tocai also has a tropical fruit characteristic that will match the melon."

Chocolate
While red wine is commonly paired with chocolate, Pierce warns that most of them taste sweet when partnered with cocoa. A better pairing is fortafied red wine, such as Pierce's go-to option. Madeira. "It's complex and will stay that way even when matched with intense chocolate," he hints. For chocolate cake, try a five- to ten-year-old Bual or Malmsy Madeira, the latter of which is especially good if your cake has nuts or caramel.


COMFORT FOOD FAVORITES
Rock your favorite take-out or homemade standbys with the following pairing preferences.

Pizza
If you aren't sure pizza and wine are an idyllic combination, just ask the Italians who have been downing both in uinson before it was en vogue. Most pizza is delicious with any light to medium body Italian red. Look for wines that complement tomato sauce's sweet/acidic character, such as a Barbera d'Alba or Barbera d'Asti. "It's a slam dunk," Pierce declares. "Trust me."

Fried chicken
Whether you're frying up a chicken or heading to KFC, look to a fruity and spicy Pinot Noir, particularly from California's Russian River area, to perk up the palate. "The fruit of the pinot cuts the spice of the breading--especially when the breading has black pepper or cayenne--and the acidity cuts through the fat but won't overpower the chicken flavor," Pierce declares. White wine lovers should opt for a dry Riesling from France's Alsace or Oregon's Willamette Valley. But make sure it has an alcohol of at least 12.5 percent; the higher alcohol leve will ensure the wine isn't overpowered at the table.

Lasagna
Wine that hails from the same origin as the dish is best here, so nab a nice Chianti--or go with California interpretations, such as Sangiovese or Babera. All of these will match the acidity and intensity of the sauce.

SUMMER DINING STAPLES
Summer foods vary from light snacks to greasy chips to spicy barbecue. What goes with all of the above and more? According to Pierce, dry rosé is the answer. In fact, he calls it "the most versatile food pairing wine in the world." Keep a bottle or two of brut rosé in the fridge during warm weather and you'll always be dinner-party ready.