Wine & Food Pairings
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Wine & Food Pairings
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What to drink with what? Well, the main thing is to drink what you like. But certain pairings do taste better to most people. Here are some suggestions from The Wine Spectator .
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(heaviest to lighest) |
| Heavy Foods: poultry or game birds, beef, stews, roast veal or pork, bean-based dishes with hearty vegetables, pasta with hearty sauces, Parmagiano & other hard cheeses. | Petite Sirah, Shiraz, Northern Rhone, New World Cabernets, Zinfandel, Meritage, Bordeaux. North American Merlots, French vin de Pays Merlots, and Barbera. |
| Rich Dishes: Swiss and other mild/firm cheese, pizza, pasta or risotto with meaty sauces, veal scaloppine, chicken or turkey roasted in red wine sauces, game birds, richer fish with red wine or mushroom sauce. | Merlot from Chile or Italy, North American Pinot Noir, Cotes du Rhone, Chiantis (but not Riserva), Rioja, Dolcetto, other fruity red wines, and Beaujolais. |
| Medium Weight Dishes: Brie and other semi-soft cheese, pasta with cream sauce or seafood, chef salad, baked ham or roast pork, roast chicken or turkey, richer fish such as salmon, tuna, mackeral, crab or lobster. | Blush wines, California Chardonnay, Australian Chardonnay, White Rhones, Semillon-Chardonnay,Semillon, rich Sauvignon Blancs from California or New Zealand, Sancerre or Pouilly-Fume, and Gavi. |
| Delicate Food: Chevre & other fresh cheeses, pasta with oil-based and vegetable sauces, salads with mild dresings, grilled vegetables, cold cuts, delicate fish (such as sole, flounder, snapper), clams or oysters. | White Zinfandel, Macon whites or white Burgudies or herbal Sauvignon Blancs, light Chardonna (including from Chile or S. Africa) or Viognier, Riesling, Pinot Gris from Italy or Oregon, Pinot Blanc from Alsace or US, and Muscadet. |
| Chinese | Gewurztraminer, Riesling |