This is generally an easy choice when it comes to wine.
Just make sure the wine does not overpower the food.
The heavier the food, the more bodied and higher in tannins the wine should be.
If enjoying fatty or oily dishes, opt for acidic and high tannin wine
Bordeaux, Californian Cabernet, Barolo (Italy), Zinfandel (USA), Malbec (France/Cahors, Argentina), Bonarda (Argentina).
Vinho Verde (Portugal), dry Riesling (Alsace, Mosel), Picpoul Blanc (France/ Picpoul de Pinet), Sauvignon Blanc (France/Loire, New Zealand), Pinot Grigio (Italy, Brazil).
Vinho Verde Rose (Portugal), Grenache Rose (France/Languedoc).
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