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Food Pairings
With so many wines out there it can be tough choosing the perfect wine to compliment your meal. We have put together an easy guide to help you pair like a pro. Please keep in mind that these are based off notable pairings, and this should be loosely interpreted as a "guideline" of sorts. As always, when dealing with food and wine; never be afraid to experiment!
| Albariño/Alvarinho (Spanish medium-bodied white w/ high minerality) |
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| Amarone (Italian full-bodied, dry red, earthy w/ high alcohol) |
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| Asti (Italian light dry to semi-sweet sparkling wine, floral, formerly known as Asti Spumante) |
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| Barbaresco (Italian full-bodied, flavorful red) |
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| Barbera (Italian medium-bodied dry red, high acidity, fruit forward. |
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| Bardolino (Italian light-bodied dry red wine) |
*Avoid fish; delicate or white |
| Barolo (Italian dry red, tannic & full flavored) |
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| Beaujolais (French light-bodied, dry red) |
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| Beaujolais Nouveau (Two month old French light-bodied red, to be drank prematurely) |
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| Beaujolais Villages (French light-bodied red wine, a notch above standard Beaujolais) |
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| Blaufränkisch (Austrian light-bodied, semi-dry red wine) |
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| Bordeaux, White (French light-bodied, dry wine) |
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| Brachetto (Italian sweet red sparkling wine) |
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| Brunello (Italian medium-bodied, dry red) |
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| Burgundy, Red/Pinot Noir (French light to full-bodied red, dry & fruity) |
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| Burgundy, White/Chardonnay (French medium to full-bodied white) |
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| Cabernet Franc (French medium-bodied red wine, earthy) |
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| Cabernet Sauvignon (Full-bodied red) |
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| Cava (Spanish medium-bodied sparkling, dry) |
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| Cava Rosé |
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| Chablis (French medium-bodied dry white, Chardonnay based) |
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| Champagne (French sparkling wine, carbonated from secondary in-bottle fermentation, usually medium-bodied) |
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| Chardonnay (Medium-bodied white, rich & complex) |
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| Châteauneuf-du-Pape (French full-bodied red from the Rhone Valley, often spicy, dense, earthy & rich) |
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| Chenin Blanc (French light to medium-bodied white, crisp & acidic) |
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| Chianti (Italian medium to full-bodied red, rustic & earthy) |
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| Claret (Medium-bodied dry red, usually Cabernet Sauvignon based) |
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| Côte du Rhône (French medium-bodied dry red, moderate tannins, dark fruit w/ slight licorice flavors) |
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| Dolcetto (Italian light to medium-bodied red wine) |
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| Frascati (Italian light-bodied white) |
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| Fumé Blanc/Sauvignon Blanc (New world light to medium-bodied crisp white) |
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| Gamay/Beaujolais (French light-bodied dry red) |
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| Gavi (Italian full-bodied white) |
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| Gewürztraminer (German/French medium-bodied white, dry to sweet, very aromatic w/tropical fruits & perfumed flowers) |
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| Grenache/Garnacha (French/Spanish medium-bodied dry red, hints of pepper w/ forward berry notes) |
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| Grüner Veltliner (Austrian medium-bodied semi-dry white, fruit forward with high minerality) |
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| Ice Wine/Eiswein (German white dessert wine made from grapes that are naturally frozen on the vine, very sweet) |
*Avoid Goat cheese & chocolate |
| Lambrusco (Italian light-bodied, sweet red wine, slightly effervescent w/ berry & cherry notes) |
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| Mâcon, White (French dry white from Burgundy region, 100% Chardonnay) |
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| Malbec (French Bordeaux family, primarily Argentinian grown, Full-bodied red, rich in tannins) |
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| Meritage (American medium-bodied dry red, made in the Bordeaux style, hints of dark fruit) |
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| Merlot (Medium to full-bodied dry red wine, hints of currant, plum and berry) |
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| Meursault (French medium to full-bodied dry white, Burgundy region, usually 100% Chardonnay) |
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| Montepulciano D'Abruzzo (Italian medium-bodied dry red, chewy tannins & balanced acidity) |
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| Mourvèdre/Montrasell (Grown worldwide, medium to full-bodied, primary grape in red & rosé Bandol wines) |
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| Muscadet (French dry light-bodied white, fruit forward) |
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| Muscat/Moscato (French/Italian dry to sweet full-bodied white, fragrant dessert wine w/ hints of peach, honey and very floral) |
*Avoid milk chocolate desserts |
| Nebbiolo (Italian medium-bodied wine with mushroom, violet and black currant characteristics, extremely tannic) |
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| Nero D'Avola (Italian medium to full-bodied red, low acidity) |
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Orvieto (Italian light to medium-bodied dry white, crisp& refreshing) |
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| Pauillac (French full-bodied dry red from Bordeaux) |
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| Petit Syrah (New world full-bodied dry red, peppery) |
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| Pinotage (South African full-bodied dry red, earthy) |
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| Pinot Blanc (French medium-bodied white, crisp) |
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| Pinot Grigio/Pinot Gris (Italian/American light to medium-bodied white, crisp & full of citrus, Pinot Gris tends to be a fuller style) |
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| Pinot Noir (light to full-bodied semi-dry red, fruit forward) |
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| Port (Portuguese full-bodied sweet wine, fortified) |
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| Pouilly-Fuissé (French full-bodied dry white) |
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| Pouilly-Fumé (French medium-bodied dry white) |
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| Primitivo (Italian full-bodied dry red, genetically the same as Zinfandel, jammy) |
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| Prosecco (Italian light-bodied semi-dry sparkling wine) |
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| Retsina (Greek sweet white, strong w/ pine resin added during fermentation) |
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| Rhône (French medium to full-bodied red) |
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| Riesling (German/Alsatian light-bodied wine with varying degrees of sweetness) |
*Avoid heavier dishes |
| Rioja (Spanish medium to full-bodied red. usually consisting of Tempranillo and Garnacha) |
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| Rosé/Rosato (light to medium-bodied pink to orange wine made from red grapes) |
*Avoid cream sauce and raw oysters |
| Rousanne (French full-bodied white wine from Rhône region) |
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| Sargantino (Italian full-bodied red from Umbria region) |
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| Sake (Japanese rice wine, varying degrees of sweetness) |
*Avoid aged cheese and heavy dishes |
| Sancerre (French medium-bodied acidic wine made from Sauvignon Blanc grapes) |
*Avoid sweet dishes |
| Sangiovese (Italian medium to full-bodied red wine, Tuscan grown, the main component of Chianti, earthy) |
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| Sauvignon Blanc (New world light to medium-bodied acidic white, traditionally grown in Australia featuring heavy grapefruit notes) |
*Avoid red meat & salty foods |
| Shiraz/Syrah (Australian/French full-bodied red, spicy pepper notes) |
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| Soave (Italian light to medium-bodied white wine from Veneto region. usually consisting of Garganega, Verdicchio, Pinot Bianco & Chardonnay) |
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| Super Tuscan (Italian full-bodied red, often consisting of Sangiovese, Cabernet, Merlot & Syrah) |
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| Sylvaner/Silvaner (French Alsatian/German light-bodied white, slightly acidic with minerality) |
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| Tempranillo (Spanish full-bodied red, fruit forward) |
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| Torrontés (Spanish/South American medium- bodied white, quite lemony) |
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| Valpolicella (Italian light to medium-bodied dry red, fruit forward) |
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| Verdejo/Vedelho (Spanish/Portuguese medium-bodied dry white) |
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| Vernaccia (Italian medium-bodied crisp white from the Tuscan region) |
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| Vinho Verde (Portuguese light-bodied dry white, slightly effervescent, high acidity & minerality) |
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| Vino Nobile di Montepulciano (Italian medium to full-bodied red made from Sangiovese) |
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| Viognier (French full-bodied dry white, floral with high minerality) |
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| Vouvray (French medium-bodied white, varying degrees of sweetness, very food friendly) |
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| Zinfandel (medium to full-bodied dry red, spice, pepper & berry flavors, also grown in Italy as Primativo) |
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| Zinfandel, White (California medium-bodied sweet blush, made from the dry red grape Zinfandel) |
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