Wine And Food Pairing


 In General
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. 

Important Pairing Notes
1. Know the cooking method (poached, braised, broiled, grilled)
2. Identify the key flavors or sauces

About This Chart
 Many wines and foods offer links to descriptions, substitutions and recipes - just click on the link to view more information.
 
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
     
     
     

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