Suggestions for Wine Pairing

Pinot Noir: the ultimate wine for food

Meat:

Leaner meats (well-drained duck, any game bird, filets of beef or pork, chicken, turkey, veal, rabbit or duck, slow-cooking processes (braises and pot-at-feu) smoked, wood-roasted, grilled lamb, lamb steak, pheasant.

Sausage meats (with the use of beef, lamb and pork).

Sauces:

Heavy cream, mushroom, tomato and any type of sauces or stocks rounded out with butter.

Vegetables:

Beans, mushrooms, and roasted vegetables.

Sweet flavors (bell peppers, beets, tomatoes, carrots and caramelized onions). Earthy flavors (truffles, wild mushrooms, mustard, peppercorns, coriander and horseradish).

Add ingredients such as nuts, cream and cheese to vegetables that are complicated to pair with wines, such as asparagus, artichokes and salad greens, especially bitter ones like arugula.

Cheeses:

Creamy or mild brie, camembert, feta, gruyere, monterey jack, muenster, port salut, swiss herbed crèmes, cheddars, havarti, jacks, blue, goat cheese, ardrahan ballyoak edam, madrigal baby swiss, red leicester.

Fruits:

Dried or black cherries, blackberry, raspberry, blueberry, figs, plums, currents and apples.

Snacks:

Lightly flavored chips such as onion flavor, hummus chocolate with any type of salt and walnuts.

Spices/Herbs:

Aromatic sweet spices, cinnamon, allspice, nutmeg clove, mace, basils, rosemary, oregano, thyme, tarragon and mints, sage, fennel seed, aniseed, turmeric, black pepper, green peppercorns, soy sauce, balsamic vinegar, tomato salsa, black olives, onions and mushrooms.

Syrah: the ultimate wine for spicy food

Meat:

Matches with highly spiced dishes, meat that is heavily seasoned, look for fatter meats, steak, hamburger with ketchup, lamb chops or lamb steaks, lamb stew and pheasant.

Sauces:

Red and meat sauces.

Vegetables:

Mushrooms, beans and any type of roasted or grilled vegetables. Add ingredients such as nuts, cream and cheese, to vegetables that are complicated to pair with wines, such as asparagus, artichokes and salad greens, especially bitter ones like arugula.

Cheeses:

Cheddar, edam, gouda, parmesan, blue, cheddar, brie, goat cheese, pata cabra, roncal and smoked gouda.

Fruits:

Blackberry, blueberry, plum, figs.

Snacks:

Nachos, cheese curls, mixed nuts, dried fruits and chocolate (70% Cocoa or less).

Spices/Herbs:

Rosemary, sage, tarragon, oregano, spearmint, basil, bay leaf, thyme, black pepper, soy sauce and balsamic vinegar.

Chardonnay: the ultimate wine for rich sauces

Meat:

Lighter meats, chicken, hamburger, lobster, sizzling shrimp scampi, crisp salmon with avocado salad, use fatty fish or fish in a rich sauce.

Sauces:

Heavy cream and mushroom, light citrus.

Vegetables:

Beans, corn, eggplant, mushrooms and potatoes.  Cream, butter and cheese add richness and body to vegetable dishes and they tend to pair well with heavy oak wines. Add ingredients such as nuts, cream and cheese to vegetables that are complicated to pair with wines, such as asparagus, artichokes and salad greens, especially bitter ones like arugula.

Cheeses:

Brie, camembert, goat cheese, gouda, smoked gouda, parmesan, provolone, gruyere, mipanelald cheddar. Bel paese, brick, bucheron, cambozola, cotija, fresh mozzarella, gruyere, humbolt fog, jarlsberg, kasseri, madrigal baby swiss, maytag blue, mini babybel, parmigiano-reggiano, red leicester.

Fruits:

Apples, pears, peaches.

Snacks:

Tortilla chips, popcorn, almonds, hazelnuts, peanuts, walnuts.

Spices:

Rosemary, oregano, sage, thyme, tarragon, bay leaf, dill, marjoram, chives, allspice, ginger, saffron, cardamom, orange and lemon zest.

Sauvignon Blanc: all purpose wine for light or Asian food

Meat:

Lighter meat, poultry, pork, fish, shell fish and Asian dishes.

Sauces:

Olive oil, vinaigrette, tart dressings and citrus sauces.

Vegetables:

Eggplant, Potatoes, raw tomatoes, garlic, onions, bell peppers, greens and herbal dishes.

Cheeses:

Asiago, brie, cheddar, feta, goat cheese, gruyere, neufchatel, parmesan chevre, brie, gouda, camembert cheese, most soft cheeses gruyere, provolone, goat and mild cheddar cheese, blue castello bucheron cheddar, sharp derby, freshwensleydale mozzarella, graddost, grafton village cheddar, gruyere, jarlsberg, kasseri, madrigal baby swiss, manouri, maytag blue, mini babybel, neufchatel, ossau iraty, pave affinois, ribafria, smoked gouda, sonoma jack, teleme.

Fruits:

Salty olives, citrus and bananas.

Snacks:

Salty nuts, salty chips, plain chips, hummus, veggies and dip, almonds, peanuts, walnuts.

Spices/Herbs:

Salt, cilantro, dill, parsley, basil, garlic, rosemary, oregano, sage, thyme, bay leaf, parsley, dill, tarragon, coriander, orange/lemon zest.

Rosés of Syrah & Pinot Noir: all purpose wines for food

Meat:

Rosé is an all purpose wine that goes with meat, fish or fowl, grilled, BBQ or braised red or white meat. Chicken, pork, lamb, beef, spicy cuisine, chili and supreme pizza.

Sauces:

Rich, cheesy sauces.

Vegetables:

Beans, potatoes, almost any roasted or grilled Vegetables.

Cheeses:

Some cheeses go better with white wine, some with red; yet almost all pair well with dry Rosé, which has the acidity of white wine and the fruit character of red. Fresh mozzarella, jarlsberg, kasseri, madrigal baby swiss, maytag blue, smoked gouda.

Fruits:

Bananas.

Snacks:

Chocolate with any type of salt.

Spices/Herbs:

Rosemary, bay, sage, garlic.