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Wine And Food Pairing Chart

Wine and Food Pairing does not need to be rocket science. The right wine can make a dish "sing" while another selection may seem just "so-so". Worst case the wine can clash or overpower. You need to experiment with wines to find what works best for you. Consider this chart a starting point but be brave and feel free to "break the rules" and you may encounter matches that are "off the charts". Where appropriate we offer suggestions for both red and white wines.

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Important Pairing Tips

Know the cooking method (poached, braised, broiled, grilled)
Identify the key flavors or sauces
Don't overlook your favorite wines, no matter what the "rules" state

About This Chart

Food	Predominant Flavor Attributes	Avoid	Wine
Achiote	earthy		Chianti Classico
Ancho Chile	dried fruit		Tempranillo, Northern Rhone Syrah Shiraz
Artichokes			Pinot Grigio, Sancerre
Asian Food			Riesling, Gewürztraminer, Sparkling Wine
Asparagus			Sauvignon Blanc, Pinot Grigio
Barbecue			Zinfandel, Shiraz
Beef			Zinfandel, Cabernet, Pinot Noir
Cascabel Chile	Spicy, nutty, earthy		Pinot Noir
Caviar			Gewürztraminer, Champagne
Cheese			See Cheese and Wine Pairing Page
Chicken			Chardonnay, Merlot, Burgandy
Chicken enchiladas with red sauce	Sweet, tomato		Zinfandel
Chinese	Salty, garlic, strong flavors	Very acetic wines	Gewürztraminer,, Riesling, Cabernet, Merlot
Chipotle Chile	Sweet, hot, smoky		Argentine Malbec , Spanish Tempranillo
Chocolate			Dessert wine, Banyuls
Cream Soups			Chardonnay
Duck			Pinot Noir, Bordeaux, Cabernet Savignon
Egg dishes			Rose, Champagne
Epazote	Piney, pungent		Argentine Torrontes New Zealand Pinot Noir
Escabeche	Vinegar, sweet, spicy, herbal		New Zealand Sauvignon Blanc
Fish dishes, rich			Champagne, Merlot, Pinot Noir
Foie Gras			Barolo, Sangiovese, Pinot Noir
Game			Pinot Noir, Barolo, Barbaresco
Goose			Cabernet, Rioja, Sauvignon Blanc
Guajillo Chile	Spicy, medium to high heat		Syrah
Habanero Chile	Hot, tropical		Chardonnay or Viognier
Ham			Asti Spumanti
Hoja Santa	sweet anise		Riesling or Vouvray (Chenin Blanc)
Indian	Highly spiced, curry, cumin coconut	Heavy oak flavors	Merlot, Zinfandel or Syrah.
Japanese			Sancere or Brut Champagne
Lamb			Riesling
Lime	Citrus, tart		Oregon Pinot Gris or New Zealand Sauvignon Blanc for a crisp, fruity balance.
Mexican Food			White Zinfandel
Mushrooms			Burgandy, Barolo
Pasilla Chile	Spicy, chocolate, coffee		Zinfandel (rich spicy-fruit), Chilean Cabernet blends (dark fruit, soft tannins).
Pasta			Chianti, Pinot Grigio, Chardonny
Poblano Chile	Earthy, medium spice		Austrian Grüner Veltliner, Moscatel or dry Riesling (focus on citrus flavors)
Popcorn			Chardonnay, Sparkling wine
Pork			Chardonnay, Chianti, Merlot
Roast Beef			Cabernet, Chenin Blanc
Sausages, spicy			Chardonnay
Salads			Sauvignon Blanc
Sausages, boudin or bratwurst			Pinot Gris, Rhrone
Serrano or Jalapeño Chile	Spicy		Loire Valley Sauvignon Blanc (grassy freshness) or Oregon Pinot Gris (fruity)
Shellfish			Gewürztraminer, Chardonnay, Sauvignon Blanc
Smoked Salmon			Riesling, Champagne
Soy sauce	Salty
Sushi			Chardonnay, Riesling,
Teriyaki	Sweet / soy
Tomatillos	Tart, citrus		Côtes du Rhône, lighter California Syrah, (soft, youthful fruit) or Alsatian Riesling (fruity with good minerality).
Tomatoes	Sweet (more complex if roasted)		Sangiovese or Barbera
Turkey			Dry Riesling, Pinot Noir, Gewürztraminer
Veal			Chardonnay, Chianti, Bordeaux, White Burgandy
Vegetable Side Dishes			Chardonnay, Sauvignon Blanc