Wine & Food

Your Pairing Guide

Wine & Food Pairing Guide

Your Pairing Guide

By now we've all heard that wine in "reasonable" amounts is good for you.

Right?

But, pairing the perfect grape libation to your perfect meal can be challenging for any host and hostess.

With a basic understanding of combination's and some creativity of your own, it's actually hard to get it wrong.

The first thing to remember is that there really are no strict rules.

If something tastes good, go with it and enjoy.

Here are a few pointers though to get you started:

Try to match a wine's sweetness, flavor, acidity, etc., with that of the food you are pairing it with.

Your dinner libation is meant to complement the taste of the dish, not overpower it.

For the most part, the color goes with meat of the same color; white with white meats; red wine, with red meat; however, this is a rule meant to be broken.

Typically reds should be served at slightly below room temperature (65° - 60°) with the exception being light bodied red wines.

These benefit from being chilled slightly.

Whites can be served chilled (55° - 60°) but not cold; this is to be left for Champagnes and sparkling varieties.

Try matching a wine with foods from the same region.

For example, choose an Italian vino to go with an Italian dish.

Although you are well on your way to making your own combination's, check out our recommended food and wine combination's below (we've also included one listing for beer):

The Reds

Dry • Medium to full bodied • Tannic

Pairs well with;

Red meat, BBQ, chicken, hamburgers, wild game, pork, duck, most cheeses

Merlot

Dry • Full bodied

Pairs well with;

Roasted poultry, chicken, casseroles, lamb, venison, pasta, mild cheese, strong cheese

Pinot Noir

Dry • Light to medium bodied

Pairs well with;

Poultry, roast beef or pork, pork, veal, lamb, game, duck, grilled seafood, pasta, mild cheese

Syrah/Shiraz

Dry • Full bodied

Pairs well with;

Poultry, beef, stews, chili, duck, lamb, goose, strong cheese

Zinfandel

Dry • Medium bodied

Pairs well with;

Italian food, Spicy stews, chili, lamb, Mexican food, pasta, pizza, strong cheese

Chianti

Very • dry Medium to full bodied

Pairs well with;

Italian food, Pasta, pizza, chicken cacciatore, eggplant parmegiana

Beaujolais

Dry • Light bodied

Pairs well with;

Appetizers, Thai food, kabobs, sandwiches, seafood, mild cheese

The Whites

Dry - Very dry • Full bodied

Pairs well with;

Poultry, ham, Chinese food, sandwiches, lobster, fish, seafood, shellfish, shrimp, pasta, vegetables, and mild cheese

Sauvignon Blanc

Dry • Light to medium bodied

Pairs well with;

Appetizers, salad, chicken, fish, seafood, shellfish, ham, Mexican food, strong cheeses, desserts

Pinot Gris/Grigio

Dry • Light to medium bodied • Crisp

Pairs well with;

Sandwiches, fish, lobster, pizza, veal, poultry, mild cheese

Riesling

Semi-sweet to Dry • Light bodied

Pairs well with;

Fruit salad, chicken, pork, fish, Chinese food, shellfish, sushi, sashimi, rabbit, mild and soft cheese, fruity desserts

Gewurztraminer

Semi-dry • Light to medium bodied

Pairs well with;

Poultry, fish, Thai food, BBQ, mild cheese

Champagne

Pairs well with;

Appetizers, fish, lobster, seafood and desserts

Beer

Indian food, very spicy foods, sushi, sashimi, pizza

And there you have it.

This guide should get you off in the right direction.

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