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 appreciation society, Tasters Guild.


Dips & Canapés • Riesling, Sauvignon Blanc, Dry Chenin Blanc, Prosecco
Paté • Chilled Dry Sherry, Alsatian Pinot Gris, Pouilly-Fuissé
Shellfish • Chablis, Muscadet, Champagne, Pinot Blanc
Fish Caviar • Brut Champagne (the classic pairing is iced Vodka)


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, Dry Rosé
Shellfish Course • Riesling, Sauvignon Blanc, Muscadet, Semillon, Pinot Gris


Barbecue Chicken • Dry Rosé, Pinot Noir, Gamay, Beaujolais Villages, Dolcetto
Roasted Chicken or Turkey • Riesling, Chenin Blanc, Blush/Rosé, Beaujolais, Pinot Gris
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 



Game Meat • Petite Sirah, Shiraz/Syrah, Barolo, Barbaresco
Grilled Beef Steak • Shiraz/Syrah, Malbec, Cabernet Sauvignon, Petite Sirah, Sangiovese, Carmenère, Tempranillo, Cabernet Franc
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, Chianti
Pork Roast or Chops • Chilean Merlot, French Beaujolais, Pinot Noir, Chardonnay
Barbecue Ribs • Dry Rosé, Pinot Noir, Gamay, Beaujolais Villages, Australian blended reds
Ham • Merlot, Chambourcin, Spanish Rioja, Syrah/Shiraz
Lamb • Pinot Noir, French Burgundy, Barolo, Cabernet Sauvignon


Cheesecake • Fruit (other then grape) wines, German Auslese, Late Harvest Riesling or Vidal, Sauternes, Muscato, Cream Sherry
Chocolate • Port or Port-style wines, Zinfandel, Orange Muscat, Madeira
Fruits • Riesling, Gewürztraminer, sparkling wines, Sauternes
Pastries • Canadian Ice Wine, Sauternes, German Auslese, Asti Spumante
Soufflé • Champagne, Vouvray, Late Harvest wines


Asian Dishes • Riesling, Gewurztraminer, Sparkling Wines, Pino Blanc, Off-Dry Whites, Pinot Noir, Dry Rose
Blue Cheese • Sauternes and most fortified wines like port
Grilled or Sautéed Vegetables • Valpolicella, Merlot, Shiraz/Syrah, Tempranillo, Pinot Noir, Beaujolais, Dry Riesling, Gewürztraminer, UnOaked Chardonnay
Pasta with White Sauce • Pinot Gris/Grigio, Soave, Frascatti, Gavi, Albariño
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

Hamchop SalmonVeggies