Wines

Wines may vary in taste from one manufacture to another as much as your individual tastes may be different than another persons.  For this reason alone, you should not use a paring chart based off of what the “experts” say. Pair your wine and food combinations based off of what tastes best to you.  That being said, as a starting point to discovering your favorite combinations, it is perfectly acceptable to use a chart as a guideline.

Below is a list of several different types of wines and the most common food parings for those types:


 White Wines:

White Wines are typically paired best with Fish, shellfish, poultry and mild cheeses.

Chardonnay
Sauvignon Blanc
Pinot Grigio
Riesling
Gewurztraminer
Chenin Blanc
Viognier
Muscato


Sparkling Wines:

Sparkling wines are served best with fish, shellfish, pastas with a cream sauce and mild cheeses.

Extra Dry: Medium Dry
Brut: Dry
Prosecco


Blush/Rose Wines:

Blush and Rose wines are served best with spicy foods, pork, veal, mild cheeses and fruity desserts.

White Zinfandel
Rose: Dry


Red Wines:

Red wines are served best with: Red Meats, Game, Poultry, Duck, dishes served with tomato sauce and Strong cheeses.

Cabernet Sauvignon (goes well with chocolate)
Merlot
Pinot Noir
Syrah/Shiraz
Zinfandel
Sangiovese
Tempranillo
Chianti
Beaujolais
Malbec
Petite Sirah