n n | Appetizers | n
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n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Caviar | n Fresh | n Dry Champagnes like ultra bruts and blanc de blancs, and top Sparklers | n The slightly salty delicate flavor of caviar is best with champagne and sparklers. But well chilled vodka is best | n
n n | Pate | n | n White Burgundy, Sauternes, Late Harvest Vidal and Pinot Noir | n The rich flavor and texture of pate requires whites and reds with firm acidity | n
n n | Green Olives | n Marinated | n Spanish Fino and Manzanilla | n A match made in heaven | n
n n | Escargots | n garlic | n White Burgundy, Gewurtztraminer, Beaujolais | n | n
n n | Roasted red peppers | n Rich, smoky, sweet | n Semillon, Sauvignon Blanc Pinto Grigio, Beaujolais, Grenache, Dolcetto | n | n
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n n | Soup | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Vichyssoise | n | n Fino, Manzanilla, Sauvignon Blanc, Semillon | n | n
n n | Seafood | n Bisque | n Pinot Gris, Burgundy and New World Chardonnay, Amontillado, Semillon, Sauvignon Blanc | n A dry white with good body | n
n n | Bouillabaisse | n | n Dry Rose | n Provencal dry roses are ideal, but others can work well, if not too fruity | n
n n | | n | n | n | n
n n | Salad | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Green Salad | n Lettuce, arugula, frisee, radicchio, green herbs, | n Sauvignon Blanc, Riesling, Pinot Blanc, Chardonnay | n Try 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. | n
n n | Salad Nicoise | n | n Dry aromatic white or dry rose or pungent Sauvignon Blanc | n | n
n n | Spinach Salad | n | n | n | n
n n | | n | n | n | n
n n | Beef | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Brisket | n Barbecue | n Shiraz, Chianti, Zinfandel, Petit Verdot | n Make sure they are young and hearty reds that can stand up to your barbecue sauce | n
n n | Stew | n Beef Bourguignon | n Bordeaux blend, Syrah/Shiraz, Malbec, Zinfandel | n A lusty full flavored red will taste wonderful with beef stews and other braised beef dishes | n
n n | Steak | n au poivre | n Cabernet, Merlot or peppery Zinfandel | n Full flavored, big textured red is needed here to counter the pepper | n
n n | T-bone | n Grilled | n Cabernet, Shiraz, Merlot Bordeaux | n Full flavored, big textured red | n
n n | Meat Loaf | n Veal, Pork, Beef | n Cabernet Sauvignon, Merlot, Zinfandel. | n Medium-bodied reds with some spice would go best | n
n n | Chili | n Chile con carne | n Zinfandel | n | n
n n | | n | n | n | n
n n | Lamb | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Leg of Lamb | n Roast | n Bordeaux from Pauillac or St. Julien, New World Cabernet Sauvignon and Merlot, Cote Rotie, Shiraz | n Complex deep red goes here | n
n n | Chops | n Grilled with Lemon,-thyme butter, white beans | n French wines from the South like Bandol, young Bordeaux, Cabernet, Petit Verdot, Syrah, Sangiovese | n | n
n n | Stew | n Tomatoes, onions, potatoes, peas | n Spanish riojas, earthy New World Pinots | n | n
n n | n Curry | n White Rhone, Bandol Rose, German Kabinett, Gewürztraminer | n Pungent, spicy curry require a high acid white, crisp and young, or a rose. | n
n n | Souvlaki | n Grilled | n Cabernet Francs, Cabernets, | n Medium-bodied reds with herbal notes | n
n n | | n | n | n | n
n n | Veal | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Chops | n Served with wild mushroom (porcini ) sauce | n Barolo, Brunello, Barbaresco, Tuscan blends, youthful Bordeaux, Syrah, Cabernet Sauvignon, Merlot, rich Spanish reds from Ribera del Duero or Priorat. | n Rich full complex reds best here | n
n n | Scaloppini | n Served with egg plant and tomatoes | n Nebbiolo, Chianti; Cotes du Rhone, Spanish Rioja, Red Burgundy | n | n
n n | Osso Buco | n Veal shanks, carrots, celery, rosemary, sage, lemon peel etc. etc. | n Barbaresco, Vino Nobile di Montepulciano, or Taurasi. Herbal white wines also work: Sauvignon Blanc, Pinot Gris, Vernaccia, Greco di Tufo, Amarone | n Some folks argue that Amarone and Osso Buco are a marriage made in heaven. | n
n n | Wiener Schnitzel | n | n Riesling, Grunerveltliner | n Light red, dry medium bodied white | n
n n | | n | n | n | n
n n | Pork | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Chops | n Red wine marinade | n Rhone reds, Chianti, Shiraz, Barbera, Zinfandel, especially, if the marinade is fruity | n Select a bigger wine to drink than the wine used in the marinade | n
n n | Roast Loin | n Tarragon and Mustard Sauce | n Sancerre, Pouilly-Fume, Grave, Meursault, New World Chardonnay, Cabernet Franc from Virginia and the Loire Valley, herbal Pinot Noirs | n Whites 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 | n
n n | Spareribs | n Smoky Barbecued Ribs | n Zinfandel, Petit Verdot, Primitivo | n | n
n n | Ham | n Baked and honey-glazed | n Full Flavored Chardonnay, Pinot Grigio, Dry Rose, Pinot Noir, | n If smoked ham, try German Riesling; Pinot Noir works well with the saltiness of ham | n
n n | Sausages | n rich onion gravy, olives, capers, | n Malbec, red Bordeaux | n Whites that have spicy, oily character like Pinot Gris/Pinot Grigio also work | n
n n | | n | n | n | n
n n | Game | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Venison | n | n Merlot, Shiraz, Zinfandel | n Big rich supple fruit forward red is best | n
n n | | n | n | n | n
n n | Poultry | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Roast Chicken | n Salt, pepper, garlic, lemon in the cavity | n Rioja and Ribero del Duero, Barbera, Dolcetto, Grenache, Petite Syrah, Red Burgundy, German Riesling or other similar style delicate Chardonnay | n Chicken is usually neutral in flavor so pay closer attention to marinades, accompanying vegetables, herbs and spices when pairing with wine. | n
n n | Sauteed Chicken | n Tomato-based sauces | n Chianti, Rosso di Montalcino, Vino Nobile di Montepulciano, Rioja, Dao | n | n
n n | Grilled Chicken | n Marinades of garlic, saffron, paprika, cilantro, ginger | n Off-dry whites Rieslings, Hoorays, Sauvignon Blanks, off-dry roses, Cotes-du-Rhone, Gigondas, Minervois | n Medium-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 | n
n n | Jamaican Jerk Chicken | n Fish, chicken, vegetables dishes | n Sparklers, Gewurztraminer, and fruity roses | n These pairings work unless the food is very spicy. | n
n n | Duck Breast | n Grilled | n Pinot Noir or Beaujolais | n Meaty and fruity often make good pairs | n
n n | n Roasted with plum sauce | n Barbera or Syrah or other reds with black plum flavors, Nebbiolo | n | n
n n | Quail and Squab | n Oven roasted | n Rioja Reserva, Bordeaux, Pinotage | n | n
n n | Turkey | n Plain Roast | n Light bodied white and red wines like Sauvignon Blanc, Gewurztraminer, Beaujolais, Cabernet Franc | n | n
n n | Turkey Thanksgiving meal | n All the trimmings | n Gewurtraminer or rich fruity red like Syrah or even Zinfandel, Cabernet Franc | n Intensely flavored wines needed with stuffing, cranberry sauce, and other dishes | n
n n | | n | n | n | n
n n | Fish | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Salmon | n Grilled or seared | n White Burgundy, Chablis, Viognier, Chardonnay Pinot Gris, and even young Pinot Noir | n | n
n n | n Smoked | n champagnes and sparklers, manzanilla sherry, dry Riesling | n | n
n n | Tuna | n Grilled or seared | n White Burgundy, Chardonnay-Viognier and Rhone blends, Pinot Noir and Merlot | n | n
n n | Sole, Turbot, Halibut | n Grilled | n White Burgundy, Chablis, lightly oaked or un-oaked Chardonnays, Pinot Grigio | n Light-bodied fish like sole work best with a light-bodied white wine like Pinot Grigio | n
n n | | n | n | n | n
n n | Shell Fish | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | oysters, clams, mussels. | n Raw, steamed in wine with garlic and parsley | n Champagne or Sparkling Wine, Sauvignon Blanc, Chablis, Muscadet | n Shell fish is almost always best with whites that are crisp and high in acidity | n
n n | shrimp | n Fried | n Muscadet | n | n
n n | Oyster stew | n | n Chardonnay | n Richer whites with richer sauces | n
n n | Seafood salad | n cold | n Champagne or Sparkling Wine, Pinot Gris/Pinot Grigio, | n | n
n n | Cioppino | n Tomato and seafood | n Zinfandel | n | n
n n | Lobster | n Richly sauced | n Champagne, Chardonnay, Vigonier | n | n
n n | Crab | n Cold Crab Salad | n Sauvignon Blanc, Viognier | n | n
n n | Crab cake | n | n Sauvignon Blanc, Viognier and Chardonnay | n A sweet pepper aioli would call for Chardonnay | n
n n | Soft shell crab | n | n Chardonnay, Riesling | n | n
n n | Scallops | n Sauteed simple | n Champagne or Sparkling Wine. Sauvignon Blanc | n Sweet flavor good with crisp wine | n
n n | n Cream sauces | n Semi-dry Riesling | n Best with medium-dry whites | n
n n | n Grilled with Peppers | n Chardonnay | n | n
n n | | n | n | n | n
n n | Pasta | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Lasagna | n Cheese and tomato sauce | n Chianti, Vino da Tavola, | n | n
n n | Ravioli | n Butter and cream sauce | n Pinot Grigio or Chardonnay | n | n
n n | Tortelloni | n Stuffed with Gorgonzola | n Robust Malbec, Chianti | n | n
n n | Macaroni and cheese | n Cheese Sauce | n Pinot Grigio or Dolcetto, Beaujolais | n | n
n n | Pizza | n Tomato and cheese | n Chianti, Zinfandel | n | n
n n | Spaghetti | n Meat Sauce | n Chianti, Barbara, Zinfandel | n Spaghetti and Zinfandel are favorite American food and wine pairing | n
n n | Linguini | n Clam Sauce | n Arneis, Gavi | n | n
n n | n Pesto Sauce | n Vernaccia, Verdicchio, Orvieto | n | n
n n | Fettucini | n Carbonara | n Amarone | n | n
n n | | n | n | n | n
n n | Desserts | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Apple Pie | n Tart apples, cinnamon | n Auslese, Late-harvest Riesling, Muscat, Sauterne, Late Harvest Vidal | n | n
n n | Cheesecake | n Plain and with fruit | n Orange Muscat, French Beaumes-de-Venise, Sauternes, Late Harvest Vidal | n Sauternes goes well when cheese cake has fruit topping | n
n n | Tiramisu | n | n Vin Santo or cream Sherry | n | n
n n | Chocolate | n Chocolate cake, mousse, souffles | n Banyuls, Baumes-de-Venise, California Orange Muscat, Muscat Blanc, Vintage Port, Tawny Port, Extra-dry champagne | n Banyuls from the Cotes de Roussillon district of France make the perfect match; chocolate with cabernets accentuate their tannins and diminish their fruit | n
n n | | n | n | n | n
n n | Cheese | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | Double Cream and Triple Cream | n Brie, Camembert | n Sparkling wines, medium-bodied Pinot Noir, Sancerre | n | n
n n | Cheddars | n Mild, sharp, tangy, robust | n Gewurztraminer, Riesling, Merlot, Syrah, whites with bottle aging | n | n
n n | Hard Cheeses | n Parmesan, Comte, Gruyere | n Sancerre, Graves and similar style Sauvignon Blancs, Chablis, Gewürztraminers, Riesling or even sweet Sauternes or Mombazillac and Tempranillo | n | n
n n | Goat Cheese | n | n Riesling, Grunerveltliner, Sauternes, Sancerre, Pouilly-Fume | n A white wine is best here. | n
n n | Stilton, Roquefort, and other Blue cheeses | n | n Port, Amarone, Sauternes, Sparkling wines, Syrah, Zinfandel, Chianti | n Also try Sauternes with Roquefort since sweet and salty work well together | n
n n | | n | n | n | n
n n | Chinese Food | n | n | n
n n | Type of Dish | n Preparations-Sauces | n Wine Options | n Food and Wine Pairing Notes | n
n n | | n | n Riesling or Gewurztraminer | n Low alcohol fruity wines go best with spicy food | n
n n | | n | n | n | n
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