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FOOD AND WINE PAIRING TIPS
Great wine and food combinations come not only from matching flavors, but also in contrasting them.
Wines should follow each other at the table in a progression from driest/lightest to sweetest/most full-bodied.
THE FOLLOWING ARE ONLY SUGGESTIONS - MATCH WHATEVER TASTES GOOD TO YOU
|
White
Wines
|
Aromas
and Flavors
|
Body
|
Foods
|
Serving
Temp
|
| Pinot Grigio
(Pinot Gris) |
citrus,
apricot, apple, pear, peach, melon, honey, vanilla; mildly perfumed, soft,
dry |
Light; Crisp |
shrimp,
white cheeses |
45-50
°F |
| Chenin Blanc
(Vouvray) |
fruity,
apple, peach, pear, melon, honey, quince, nutty, floral, herbal tea, mineral;
off-dry finish. |
Light to
Medium; Crsip |
white fishes,
salads |
45-50
°F |
| Pinot Blanc |
citrus,
apple, pear, melon, sweet pea, floral; dry. |
Light to
Medium; Crisp |
pate, pork
loin |
45-50
°F |
| Sauvignon
Blanc |
herbaceous,
grassy, hay, citrus, grape-fruity, gooseberry, lemon, melon, green apple;
a light, dry, crisp wine. |
Light to
Medium; Crisp |
poultry,
white or light fish, clams, mussels, oysters, shrimp, spicy asian cuisine,
salads, mild cheese, goat cheese, tomatoes, fruit |
45-50
°F |
| Gewurztraminer |
grapefruit,
lychee nut, apple, nectarine, nutmeg, ginger, clove, cinnamon, ginger,
floral, rose petals, white pepper; Slightly sweet, spicy clean finish. |
Light to
Medium |
meat or
poultry dishes with fruit sauces, heavily seasoned dishes, smoked fish,
spicy asian cuisine |
45-50
°F |
| Riesling |
citrus,
apple, pear, lemon, melon, nectarine, apricot, floral, apricot, honey,
honeysuckle, tangy/fruity. slight-sweetness balanced by a crisp off-dry
finish. |
Light to
Medium; slightly complex |
meat or
poultry dishes with fruit sauces, heavily seasoned dishes, pate, duck,
sushi |
45-50
°F |
| Fume Blanc |
citrus,
grapefruit, grassy and melony. |
Medium |
Clams, mussels,
oysters, spicy asian cuisine |
45-50
°F |
| Viognier |
floral,
peach, apricot, pear, fruity, honeysuckle, spice. |
Medium |
pate, spicy
asian cuisine, turkey |
45-50
°F |
| Chardonnay |
pear, apple,
citrus, lemon, tropical fruit, fig, honey, melon, butterscotch, hazelnut,
popcorn, vanilla, oak, buttery,creamy; richly scented nose; dry, lingering
aftertaste, smooth finish. |
Medium to
Full |
beef, lamb,
duck, chicken, salmon, shellfish, grilled fish, pasta or anything with
a cream sauce, cheese, fruit pies |
45-50
°F |
|
Red
Wines
|
Aromas
and Flavors
|
Body
|
Foods
|
Serving
Temp
|
| Beaujolais |
a light-bodied,
high-acid, simple wine that is low in alcohol and very fruity, with notes
of cherry jam. |
Light |
more heavily
seasoned dishes, turkey, tomatoes, citrus fruits, goat cheese |
55-60
°F |
| Pinot Noir |
strawberry,
raspberry, cherry, vanilla, chocolate, leather, clove, truffle, smoke,
buttery, rich fruit; earthy aromas with a velvety, silky finish; moderate
to high acidity and moderate to low tannins. |
Light to
Medium; complex |
light meats,
chicken, pink fishes, pizza, smoked meats, turkey, venison, grilled anything,
tomatoes, citrus fruits, goat cheese |
55-60
°F |
| Gamay |
tangy, fruity,
strawberry, cranberry, peach; grapey aromas and flavors; low tannins and
high acidity. |
Light to
Medium |
more heavily
seasoned dishes, tomatoes, citrus fruits, goat cheese |
55-60
°F |
| Tempranillo |
flavors
of berry, smoke, and spice, sometimes with an earthy undertone; soft,
with low acidity and tannins. |
Light to
Medium |
lamb |
55-60
°F |
| Grenache |
black fruit,
anise, smoky, herbal, sometimes hints of floral, vanilla, spice, and tea;
varies from light and fruity to huge, rich red wine. |
Light to
Heavy |
tomato based
pasta, pink fishes |
55-65
°F |
| Cabernet
Franc |
raspberry,
cherry, toffee, vanilla and cedar, herbacious; dry and smoky. |
Medium |
yellow cheeses |
55-65
°F |
| Malbec |
ripe fruit,
deep color, lush tannin, and a particular plum-like flavor component to
add complexity to claret blends. |
Medium |
beef, lamb,
duck, chicken, salmon, shellfish, grilled fish |
55-65
°F |
| Merlot |
blackberry,
black cherry, plum, violet, current, raisin, chocolate, vanilla. A hearty,
yet smooth and soft tannic finish. |
Medium |
pasta, red
meat, duck, smoked or grilled foods, hamburgers, hearty stews, lamb |
55-65
°F |
| Meritage |
full-bodied
with espresso, pomegranate, dark chocolate and black cherry flavors. |
Medium to
Full |
beef, lamb,
duck, chicken, salmon, shellfish, grilled fish |
55-65
°F |
| Barbera |
fruity,
berries, black currant, blackberry, cherry and raspberry, vanilla, herbal,
smoke and spice and other complex notes; with some flavor characteristics
similar to Cabernet Sauvignon (but higher acid levels and lighter tannins). |
Medium to
Heavy |
tomato based
pasta, pizza, smoked meats |
55-65
°F |
| Brunello |
a robust,
long-lived wine with deep tannins and intense flavors of berry, cedar,
plum and tobacco. |
Medium to
Heavy |
tomato based
pasta, pizza, smoked meats |
55-65
°F |
| Chianti
(Sangiovese) |
dark cherry,
fruity, tobacco, earthy, almond, herbs, tea, spice; the nose can be floral
or berry, with notes of black cherry, grape, plus vanilla from the barrel
aging; some chiantis have an earthy quality; high acidity, moderate tannins. |
Medium to
Heavy |
tomato based
pasta, pizza, smoked meats |
55-65
°F |
| Syrah (Shiraz) |
raspberry,
spice, currant, black pepper, jammy, blackberry, plum, cinnamon, anise,
tar, and tobacco tones.peppery, spice, blackberry, cinnamon, dark chocolate;
lush fruit, dry and richly flavored. |
Medium to
heavy |
red meats,
spicy pizzas, herbed sauces on red meat, turkey, blue cheeses, yellow
cheeses |
55-65
°F |
| Zinfandel |
jammy, cherry,
blackberry, raspberry, earthy, black pepper and smoke tones; spicy aromas;
dry, spicy finish. |
Medium to
Heavy |
tomato pasta
dishes, pizza, pesto, red meats, chicken with heavy sauces, duck, lamb,
beef, ribs, cheese |
55-65
°F |
| Cabernet
Sauvignon |
blueberries,
black current, cherry, raspberries, plum, pepper, mint, chocolate, tea,
tobacco; notes of cedar, leather, and smoke notes with a full-bodied,
long finish; a robust, complex wine generally yielding rich dark fruit;
full, dry, and deep, with firm tannins, plus oak and vanilla from the
barrels. |
Heavy |
red meats,
especially a juicy barbequed steak, grilled and smoked foods, duck, lamb,
beef, cheese, chcocolates |
60-65
°F |
| Petit Syrah |
blackberry,
lush fruit, jammy, pepper, jammy, spice, wood; hearty and tannic. |
Heavy |
red meats,
hearty stews, chocolates |
60-65
°F |
|
Rose
Wines
|
Aromas
and Flavors
|
Body
|
Foods
|
Serving
Temp
|
| White Zinfandel |
slight pink
in color, strawberry nose, sweet to off-dry with a fresh, fruity finish. |
Light |
meat or
poultry dishes with fruit sauces) |
45-55
°F |
| Dry Rosé |
slight pink
in color, off-dry with a crisp, fruity finish. |
Light |
salads,
pasta salads, bbq chicken or pink fishes, light spicy foods, calamari,
lobster, white cheeses |
45-55
°F |
|
Dessert
Wines
|
Aromas
and Flavors
|
Body
|
Foods
|
Serving
Temp
|
| Muscat |
a sweet
wine with a perfumy nose and flavors that can include berry, floral, fruit,
lemon, musk and spices; it is typically lower in acid than other sweet
wines. |
Medium |
biscotti,
fruit pies |
45-55
°F |
| Sparkling
Wine |
apple, pear,
yeast |
Medium |
clams, mussels,
oysters, caviar, white cakes |
40-50
°F |
| Ice Wines |
very sweet,
rich |
Light to
Full |
40-50
°F |
|
| Port |
a rich,
sweet, viscous wine for dessert for after-dinner, Port is a blend of several
grapes; it is fortified with brandy, giving it the highest alcohol content
among wines; common flavor notes are nuts, pepper, fruit, black currant
and/or smoke. |
Rich |
chocolate
cakes and puddings |
55-70
°F |
|
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