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There are no rules when it comes to food and wine
matching. Great food and wine combinations come from
finding similarities and contrasts of flavor, body
(texture), intensity, and basic taste.
As a guide, match the strength or body of the wine
with the intensity of the food. Light and delicate
foods will lose their individual flavor if paired with
a very intense or strong flavored wine.
PINK WINES
type
description
pairing
Rosé, White Zinfandel, Cabernet Blanc,
Blush, Blanc de Noirs
Vary in color and sweetness.
Smoked foods, quiche, pork, ham. Mexican and
Thai food. Can be served with all food.
RED WINES
type
description
pairing
Amarone Strong, dry,
long-lived red. Beef, lamb, veal,
pasta in rich meat sauces, chocolate desserts.
Brunello Black and red fruits with chewy tannins. Beef, cornish
hen, duck, lamb, pork, game, hard cheeses.
Cabernet Sauvignon
Medium to full-bodied, tannic and dry.
Beef, lamb, pork, duck, game meats, cheeses.
Merlot
Medium to full-bodied, less tannic than
Cabernet, dry.
Beef, lamb, pork, duck, game meats, cheeses,
stews, pizza, hearty pastas.
Pinot Noir
Medium to light-bodied, dry, little tannin
leaves silky texture.
Lamb, duck, turkey, game birds, beef, rabbit,
semi-soft cheeses.
Petite Sirah Usually full-bodied
with chewy tannins. Stronger
meats - game, beef, lamb, and spicy sauces.
Shiraz/Syrah Black
cherry, spice, pepper, tar and leather
with smooth
tannins and supple texture. Lamb, beef, venison,
pork, ostrich, strong cheeses.
Zinfandel
Medium to full-bodied (also made in a lighter
style), dry.
Hamburgers, beef, lamb, venison and other
game, hearty pastas, turkey, stews, pizza.
SPARKLING WINES
type
description
pairing
Asti Spumante Semi-dry. Shellfish, turkey,
creme or fruit desserts.
Brut
Dry. Traditionally a blend of Pinot Noir and
Chardonnay.
Aperitifs and first courses, fruits and
nuts .Fuller bodied variations go well with
any fish and chicken.
Blanc de Noir
More fruity than brut, but still dry.
Aperitif, with lunch, desserts.
Blanc de Blanc
More delicate than brut.
Caviar. Anytime.
Extra Dry Common champagne
term not to be taken literally. Most champagnes
so labeled are sweet. Shellfish,
Asian-inspired duck, goose, spicy
sausage, pasta with light
oil-based sauces.
WHITE WINES
type
description
pairing
Chardonnay
Usually a medium to full-bodied, dry wine.
Poultry and game birds, veal, pork, rabbit,
fish, pastas with cream and/or butter,
mushrooms.
Chenin Blanc
Light to medium-bodied, normally off-dry to
semisweet.
Poultry, pork. Braised chicken, sushi and
other Oriental dishes.
Gewurztraminer
Light to medium body, usually semisweet,
occasionally off-dry.
Mild sausages, fruit salad. Spicy cuisines
such as Chinese, Mexican, and Indian.
Eiswein (Ice
Wine) Sweet German
wine made from grapes that have frozen on
the vine. Ice cream, fruit
based or creme desserts, cookies.
Pinot
Grigio/Pinot Gris The Italian version
tends to be light and dry, with a mineral
taste. Californian tends to be richer in
flavor and have a fruit finish. Raw or grilled
seafood, pasta with light sauces, mild cheeses,
cream based soups, raw and crisp vegetables.
Riesling (Johannesburg Riesling, White
Riesling)
Light to medium bodied, semisweet to off-dry.
Crabmeat, appetizers and finger foods, pork,
salads.
Sauvignon Blanc (Fumé Blanc)
Medium to light-bodied and dry.
First courses, seafood, vegetable dishes,
luncheon salads, olive-oil based dishes,
tomato sauces, goat cheese. Ethnic dishes and
pastas, curries, salsas, spicy sausages.
Viognier Floral, spicy
white wine. Medium to full bodied. Very fruity. Salads, shellfish,
grilled fish and chicken, light soups.
