Experiment on your own with different foods and sauces. You'll be amazed at the different taste sensations that can be created by changing the wine companion - it is all just simple, natural food chemistry. To get you started, here are a few suggested match-ups from the wine and food society, Tasters Guild.
|
FOOD |
SUGGESTED WINES TO TRY |
| |
|
| Dips & Canapés |
Riesling, Sauvignon Blanc, Dry Chenin Blanc, Prosecco |
| Paté |
Chilled Dry Sherry, Alsatian Pinot Gris, Fumé Blanc |
| Shellfish |
Chablis, Chardonnay, Champagne, Pinot Blanc |
| Caviar |
Brut Champagne (the classic pairing is iced Vodka) |
| Fish |
Freshwater Fish
|
Unwooded Chardonnay, Pinot Gris/Grigio, Sauvignon Blanc, Seyval Blanc, Proprietary Dry White blended Wines |
| Seafood (salmon, tuna, etc.) |
Chardonnay, Viognier, French White or Red Burgundies |
| Grilled or Highly Seasoned |
Reserve Chardonnay, Pinot Noir, Côtes du Rhone |
| Shellfish Course |
Riesling, Sauvignon Blanc, Muscadet, Semillon, Pinot Gris |
| Poultry |
Barbecue Chicken
|
Dry Rosé, Pinot Noir, Gamay, Beaujolais Villages, Dolcetto |
| Roasted Chicken or Turkey |
Riesling, Chenin Blanc, Blush/Rosé, Beaujolais, Pinot Blanc |
| Fried Chicken |
Riesling, Semillon, Sauvignon Blanc, Pinot Blanc |
| For Basting Chicken or Ham |
Gewürztraminer, Cherry Wine, other fruit wines |
| For Marinating Chicken |
Sauvignon Blanc, Pinot Grigio/Gris, Dry Riesling |
| Roasted Game Birds |
Syrah/Shiraz, Pinot Noir, Zinfandel, Cabernet Franc |
| Duck or Goose |
Mature Cabernet Sauvignon, Chateauneuf du Pape, Shiraz/Syrah |
| Meats |
| Game Meat |
Petite Sirah, Shiraz/Syrah, Barolo, Barbaresco |
| Grilled Beef Steak |
Shiraz/Syrah, Malbec, Cabernet Sauvignon, Petite Sirah, Sangiovese |
| For Marinating Beef |
An inexpensive dry, red wine |
| Roast Beef |
Merlot, Cabernet Franc, Pinot Noir, Malbec |
| Stew or Casserole |
Zinfandel, Shiraz/Syrah, Barbera, Burgundy-style wines |
| Broiled Veal |
Valpolicella, Beaujolais, Pinot Noir, Merlot, Chianti Classico |
| Sautéed Veal |
Vouvray, Pinot Gris/Grigio, Soave, Dry Riesling, Prosecco |
| Sausage and Cold Cuts |
Riesling, Proprietary Dry White Wines, Dry Rosé, Malbec |
| Pork Roast or Chops |
Chilean Merlot, French Beaujolais, Pinot Noir, Chardonnay |
| Barbecue Ribs |
Dry Rosé, Pinot Noir, Gamay, Beaujolais Villages |
| Ham |
Gewürztraminer, Vouvray, Riesling, Blush wines |
| Lamb |
Cabernet Sauvignon, Chambourcin, Spanish Rioja, Syrah/Shiraz |
Desserts |
| Cheesecake |
Fruit (other than grape) wines, German Auslese, Late Harvest Riesling or Vidal, Sauternes, Cream Sherry |
| Chocolate |
Port and Port-style wines, Zinfandel, Orange Muscat, Madeira |
| Fresh Fruits |
Riesling, Gewürztraminer, sparkling wines, Sauternes |
| Pastries |
Canadian Ice Wine, Sauternes, German Auslese, Asti Spumante |
| Soufflé |
Champagne, Vouvray, Late Harvest wines |
| Misc. |
| Asian Dishes |
Riesling, Gewürztraminer, Sparkling wines, Pinot Blanc, Off-Dry Whites, Pinot Noir, Dry Rosé |
| Blue Cheese |
Sauternes and most fortified wines like port |
| Grilled or Sautéed Vegetables |
Valpolicella, Merlot, Shiraz/Syrah, Tempranillo, Pinot Noir, Dry Riesling, UnOaked Chardonnay |
| Pasta with White Sauce |
Pinot Gris/Grigio, Soave, Frascatti, Gavi, Fume Blanc |
| Pasta with Tomato Base |
Zinfandel or any Italian red wine |
| Pizza |
Chilled Beaujolais, Vin de Pays Rouge or Blush/Rosé |
Sushi |
Sauvignon Blanc, Pinot Blanc, Champagne and pairs with Sake |
|
|
