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This chart is a work in progress and by no means the final word on pairing food and wine. People do have different tastes and not everyone agrees with the expert.


Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
CaviarFreshDry Champagnes like ultra bruts and blanc de blancs, and top SparklersThe slightly salty delicate flavor of caviar is best with champagne and sparklers. But well chilled vodka is best
PateWhite Burgundy, Sauternes, Late Harvest Vidal and Pinot NoirThe rich flavor and texture of pate requires whites and reds with firm acidity
Green OlivesMarinatedSpanish Fino and ManzanillaA match made in heaven
EscargotsgarlicWhite Burgundy, Gewurtztraminer, Beaujolais
Roasted red peppersRich, smoky, sweetSemillon, Sauvignon Blanc Pinto Grigio, Beaujolais, Grenache, Dolcetto 

Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
VichyssoiseFino, Manzanilla, Sauvignon Blanc, Semillon 
SeafoodBisquePinot Gris, Burgundy and New World Chardonnay, Amontillado, Semillon, Sauvignon BlancA dry white with good body
BouillabaisseDry RoseProvencal dry roses are ideal, but others can work well, if not too fruity
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
Green SaladLettuce, arugula, frisee, radicchio, green herbs,Sauvignon Blanc, Riesling, Pinot Blanc, ChardonnayTry to avoid having vinegar in your salad dressing since vinegar destroys the flavor of wine. Herbaceous whites with good acidity are best with vinaigrettes; Balsamic are more wine friendly.
Salad NicoiseDry aromatic white or dry rose or pungent Sauvignon Blanc
Spinach Salad 
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
BrisketBarbecueShiraz, Chianti, Zinfandel, Petit VerdotMake sure they are young and hearty reds that can stand up to your barbecue sauce
StewBeef BourguignonBordeaux blend, Syrah/Shiraz, Malbec, ZinfandelA lusty full flavored red will taste wonderful with beef stews and other braised beef dishes
Steakau poivreCabernet, Merlot or peppery ZinfandelFull flavored, big textured red is needed here to counter the pepper
T-boneGrilledCabernet, Shiraz, Merlot BordeauxFull flavored, big textured red
Meat LoafVeal, Pork, BeefCabernet Sauvignon, Merlot, Zinfandel.Medium-bodied reds with some spice would go best
ChiliChile con carneZinfandel
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
Leg of LambRoastBordeaux from Pauillac or St. Julien, New World Cabernet Sauvignon and Merlot, Cote Rotie, ShirazComplex deep red goes here
ChopsGrilled with Lemon,-thyme butter, white beansFrench wines from the South like Bandol, young Bordeaux, Cabernet, Petit Verdot, Syrah, Sangiovese
StewTomatoes, onions, potatoes, peasSpanish riojas, earthy New World Pinots
CurryWhite Rhone, Bandol Rose, German Kabinett, GewürztraminerPungent, spicy curry require a high acid white, crisp and young, or a rose.
SouvlakiGrilledCabernet Francs, Cabernets,Medium-bodied reds with herbal notes
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
ChopsServed with wild mushroom (porcini ) sauceBarolo, Brunello, Barbaresco, Tuscan blends, youthful Bordeaux, Syrah, Cabernet Sauvignon, Merlot, rich Spanish reds from Ribera del Duero or Priorat.Rich full complex reds best here
ScaloppiniServed with egg plant and tomatoesNebbiolo, Chianti; Cotes du Rhone, Spanish Rioja, Red Burgundy
Osso BucoVeal shanks, carrots, celery, rosemary, sage, lemon peel etc. etc.Barbaresco, Vino Nobile di Montepulciano, or Taurasi. Herbal white wines also work: Sauvignon Blanc, Pinot Gris, Vernaccia, Greco di Tufo, AmaroneSome folks argue that Amarone and Osso Buco are a marriage made in heaven.
Wiener SchnitzelRiesling, GrunerveltlinerLight red, dry medium bodied white
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
ChopsRed wine marinadeRhone reds, Chianti, Shiraz, Barbera, Zinfandel, especially, if the marinade is fruitySelect a bigger wine to drink than the wine used in the marinade
Roast LoinTarragon and Mustard SauceSancerre, Pouilly-Fume, Grave, Meursault, New World Chardonnay, Cabernet Franc from Virginia and the Loire Valley, herbal Pinot NoirsWhites with high acidity, rich full flavors, and herbal; soft easy drinking reds herbal in character. A classic white Burgundy or similar quality New World Chardonnay
SpareribsSmoky Barbecued RibsZinfandel, Petit Verdot, Primitivo
HamBaked and honey-glazedFull Flavored Chardonnay, Pinot Grigio, Dry Rose, Pinot Noir,If smoked ham, try German Riesling; Pinot Noir works well with the saltiness of ham
Sausagesrich onion gravy, olives, capers,Malbec, red BordeauxWhites that have spicy, oily character like Pinot Gris/Pinot Grigio also work
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
VenisonMerlot, Shiraz, ZinfandelBig rich supple fruit forward red is best
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
Roast ChickenSalt, pepper, garlic, lemon in the cavityRioja and Ribero del Duero, Barbera, Dolcetto, Grenache, Petite Syrah, Red Burgundy, German Riesling or other similar style delicate ChardonnayChicken is usually neutral in flavor so pay closer attention to marinades, accompanying vegetables, herbs and spices when pairing with wine.
Sauteed ChickenTomato-based saucesChianti, Rosso di Montalcino, Vino Nobile di Montepulciano, Rioja, Dao
Grilled ChickenMarinades of garlic, saffron, paprika, cilantro, gingerOff-dry whites Rieslings, Hoorays, Sauvignon Blanks, off-dry roses, Cotes-du-Rhone, Gigondas, MinervoisMedium-bodied reds with good acidity and spice, off-dry whites and roses; ginger needs sweetness of Vouvrays and off-dry wines; cilantro needs more herbaceous wines like Sauvignon Blanc
Jamaican Jerk ChickenFish, chicken, vegetables dishesSparklers, Gewurztraminer, and fruity rosesThese pairings work unless the food is very spicy.
Duck BreastGrilledPinot Noir or BeaujolaisMeaty and fruity often make good pairs
Roasted with plum sauceBarbera or Syrah or other reds with black plum flavors, Nebbiolo
Quail and SquabOven roastedRioja Reserva, Bordeaux, Pinotage
TurkeyPlain RoastLight bodied white and red wines like Sauvignon Blanc, Gewurztraminer, Beaujolais, Cabernet Franc
Turkey Thanksgiving mealAll the trimmingsGewurtraminer or rich fruity red like Syrah or even Zinfandel, Cabernet FrancIntensely flavored wines needed with stuffing, cranberry sauce, and other dishes
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
SalmonGrilled or searedWhite Burgundy, Chablis, Viognier, Chardonnay Pinot Gris, and even young Pinot Noir
Smokedchampagnes and sparklers, manzanilla sherry, dry Riesling
TunaGrilled or searedWhite Burgundy, Chardonnay-Viognier and Rhone blends, Pinot Noir and Merlot
Sole, Turbot, HalibutGrilledWhite Burgundy, Chablis, lightly oaked or un-oaked Chardonnays, Pinot GrigioLight-bodied fish like sole work best with a light-bodied white wine like Pinot Grigio
Shell Fish  
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
oysters, clams, mussels.Raw, steamed in wine with garlic and parsleyChampagne or Sparkling Wine, Sauvignon Blanc, Chablis, MuscadetShell fish is almost always best with whites that are crisp and high in acidity
Oyster stewChardonnayRicher whites with richer sauces
Seafood saladcoldChampagne or Sparkling Wine, Pinot Gris/Pinot Grigio,
CioppinoTomato and seafoodZinfandel
LobsterRichly saucedChampagne, Chardonnay, Vigonier
CrabCold Crab SaladSauvignon Blanc, Viognier
Crab cakeSauvignon Blanc, Viognier and ChardonnayA sweet pepper aioli would call for Chardonnay
Soft shell crabChardonnay, Riesling
ScallopsSauteed simpleChampagne or Sparkling Wine. Sauvignon BlancSweet flavor good with crisp wine
Cream saucesSemi-dry RieslingBest with medium-dry whites
Grilled with PeppersChardonnay
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
LasagnaCheese and tomato sauceChianti, Vino da Tavola,
RavioliButter and cream saucePinot Grigio or Chardonnay
TortelloniStuffed with GorgonzolaRobust Malbec, Chianti
Macaroni and cheeseCheese SaucePinot Grigio or Dolcetto, Beaujolais
PizzaTomato and cheeseChianti, Zinfandel
SpaghettiMeat SauceChianti, Barbara, ZinfandelSpaghetti and Zinfandel are favorite American food and wine pairing
LinguiniClam SauceArneis, Gavi
Pesto SauceVernaccia, Verdicchio, Orvieto
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
Apple PieTart apples, cinnamonAuslese, Late-harvest Riesling, Muscat, Sauterne, Late Harvest Vidal
CheesecakePlain and with fruitOrange Muscat, French Beaumes-de-Venise, Sauternes, Late Harvest VidalSauternes goes well when cheese cake has fruit topping
TiramisuVin Santo or cream Sherry 
ChocolateChocolate cake, mousse, soufflesBanyuls, Baumes-de-Venise, California Orange Muscat, Muscat Blanc, Vintage Port, Tawny Port, Extra-dry champagneBanyuls from the Cotes de Roussillon district of France make the perfect match; chocolate with cabernets accentuate their tannins and diminish their fruit
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
Double Cream and Triple CreamBrie, CamembertSparkling wines, medium-bodied Pinot Noir, Sancerre
CheddarsMild, sharp, tangy, robustGewurztraminer, Riesling, Merlot, Syrah, whites with bottle aging 
Hard CheesesParmesan, Comte, GruyereSancerre, Graves and similar style Sauvignon Blancs, Chablis, Gewürztraminers, Riesling or even sweet Sauternes or Mombazillac and Tempranillo
Goat CheeseRiesling, Grunerveltliner, Sauternes, Sancerre, Pouilly-FumeA white wine is best here.
Stilton, Roquefort, and other Blue cheesesPort, Amarone, Sauternes, Sparkling wines, Syrah, Zinfandel, ChiantiAlso try Sauternes with Roquefort since sweet and salty work well together
Chinese Food  
Type of DishPreparations-SaucesWine OptionsFood and Wine Pairing Notes
 Riesling or GewurztraminerLow alcohol fruity wines go best with spicy food

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