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:

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 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

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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

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Blush/Rose Wines:

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

White Zinfandel
Rose: Dry

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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