Farm work leaves little time for fancy food prep, however, so the food of the region tends to be hearty, single-pot meals. For that reason, the wines of Burgundy are especially well suited for this style of cooking. Red Burgundies are a fine choice for beef, lamb and pork stews. Chablis, the main white wine of Burgundy, is a great choice for chicken based casseroles and other one-dish meals like potpie. Establishing a wine region that specializes in the style of food you are serving can greatly simplify picking a wine.
Asian cuisine can be a m lange of complicated flavors and textures.
New England cooking tends to be fairly straight forward, focusing on presenting a dish in its single best light. A very simple and enjoyable wine like Sauvignon Blanc would be lost in the complex mix of a typical Chinese dinner. A very complex white like Gewurztraminer can over power the diner s enjoyment of a subtle dish like steamed mussels. If your family prefers Chardonnay to Cabernet Sauvignon, then try a variety of different Chardonnays from different regions or countries. There are some incredibly complex and oak filled choices from California, which will hold up to even the rarest rib roast.