FOOD & WINE PAIRING GUIDE

We used to hear, white wine with fish and red wine with meat. The modern age seems to be, drink whatever you like with whatever you want.

Both approaches have advantages, but you’re bound to encounter pitfalls by adhering too closely to either. The
trick is to choose food and wine combinations so that neither overwhelms or distorts the other.

FOOD & WINE PAIRING TIPS

• The most common rules of reducing the chance of bad food and wine combinations are to serve white wine with fish and chicken and red wine with other meats. Also drink white wine before red, dry before sweet and young before old.

• Pay attention to the size and weight of the wine, and the richness and intensity of the food. Balance the intensity of the wine with the same elements in the food - wine should be at least as full-bodied as the food it accompanies.

• Sweet wines can be matched with touch of sweetness, spiciness or pepper in the food.

• Fats and oils often neutralize harsher tannins.

• High alcohol content can make wine taste sweet, thus these types can be well matched with sweet or spicy food.

• Cold temperature can mask flavor and sweetness.

• Acidic, tart wines taste less acidic with food, especially acidic food (citrus, tomatoes, etc.).

Use this handy Food & Wine Pairing Chart to help you sort through the options and make delicious combinations– in wine shops, in restaurants and at home.

WINE TYPE	FOOD TYPE
Light, simple whites Unoaked Chardonnay, California and South Africa Chenin Blanc; most Italian whites; Medeterranean blends; Muscadet; basic German Riesling; Sauvgnon Blanc, Vinho Verde	Antipasti, Soups, Salads, Egg Dishes, light Pasta & grains, mild varieties of Seafood, Chicken, Turkey, mild Cheeses
Fragrant, medium-Bodied whites Australian blends; white Bordeaux; Loire Chenin Blanc; Gerwurtztraminer; German Kabinett Riesling	Antipasti, Soups, Salads, Egg Dishes, light Pasta & grains, mild varieties of Seafood, Chicken Turkey, mild Cheeses
Rich, full-bodied whites Oaked Chardonnay; white Burgandy; Pinot Gris; Austrian Riesling & Gruner Veltliner; aged Semillon; Viognier	Rich-bodied Pasta, Rich varieties of Seafood, Chicken, Turkey, Duck, Game birds, Pork, Veal, mild Cheeses
Light, fruity reds & rose’s France’s Beaujolais, Cabernet Franc (Bourgeuil), & simple Lanquedoc reds; basic Sangiovese; all rose’s	Antipasti, Rich-bodied Pasta, Tomato or Cheese Sauce Pasta, Rich varieties of Seafood, Chicken, Turkey, fruit-based Pork/Veal, Barbecues, Burgers, Pizza, mild Cheeses
Medium-bodied, slightly tannic reds Simple Bordeaux; Cabernet Franc (Chinon); Sangiovese from Chianti Classico; Cotes-du-Rhone blends;Grenache; Merlot; Pinot Noir; Portuguese reds	Rich-bodied pasta, Duck, Game birds, Herbed Pork/Veal, Beef, Steaks, Stews, Ribs, etc., Barbecues, Burgers, Pizza, mild & strong Cheeses
Rich, dense, tannic reds Aglianico, Barbaresco; Barolo; France’s Bordeaux, Rhone Valley, & Southwest reds; high-end New World Cabernets & Syrah/Shiraz; Malbec; Zinfandel	Tomato or Cheese Sauce Pasta, Duck, Game birds, Herbed Pork/Veal, Beef, Steaks, Stews, Ribs, etc., strong Cheeses
Sparkling white wines Cava, Champagne; Cremant; Prosecco, other sparkling wines	Antipasti, Soups, Salads, Egg Dishes, light Pasta & Grains, light & rich varieties of Seafood, Chicken, Turkey, Duck, Game birds, Herbed & Fruit-based Pork/Veal, Fruit-based pound cake
Dessert wines, white Ice Wine, Muscat, Riesling, Sauternes,Tikaji, Vin Santo	Mild Cheeses, Fruit-based Pound cake, Creams, Custards, Souffles
Dessert wines, red Banyuls; Maury; Port; Recioto della Valpolicella	Chocolate, Nuts, Coffee