Quick Guide to Wine Pairings

Take the guessing game out of planning your next dinner party. Use our handy guide for selecting the right wine for any dish.

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White Wines

Chardonnay
This wine has notes of lemon, pear, pineapple, vanilla and oak, making it engaging with seafood, fish, chicken and egg dishes.

Chenin Blanc
Similar flavors found in Chardonnay, thus the wine works best with appetizers, fish, chicken and Asian or Indian cuisines.

Gewürztraminer
This wine is spicy, and it captures the essences of Asian and Indian foods, as well as ham. (Champagne/sparkling wine is, however, the best accompaniment for these foods.)

Muscat (Sweet Wine)
Lots of acid and pear notes allowing foie gras, dessert and fruit to pair well.

Pinot Blanc
Apple and pear tones make it right for fish, chicken, egg dishes and brunch.

Pinot Gris
A hint of spritz and soft sweetness make it right for Asian and Indian foods.

Riesling
Apple, peach, citrus and big acidity allow it to pair well with paté, fish, ham and foie gras. Also, fine with Asian and Indian foods.

Sauvignon Blanc
Big acidity and crispness cut right through fish allowing it to pair well with chicken, turkey and veal.

Sémillon
The best of it is sweet wine. Apricot, honey and nectar-like, it needs foie gras and fish courses. It craves Roquefort cheese. This is the grape for Chateau d’Yquem.

Viognier
Floral flavors with apricot and tropical fruit, making it excellent for cheese, brunch (egg courses), fruit and quiche.

Red Wines

Barbera
Rich, plum, peppery and blackberry flavors, with high acidity pairs easily with bistro foods and Italian dishes with beef or chicken.

Cabernet Franc
Soft grape with plum, spice and big acidity make it perfect for lamb, pork and chicken courses.

Cabernet Sauvignon
Big acid, spice, hefty blackberry and oak require beef, steak, game and rich cheese courses.

Gamay (Beaujolais Wine)
Nothing complicated here, and it marries easily with pork, ham, cheese, deli foods, brunch dishes or any casual supper.

Grenache
Spice and plum pair it nicely with beef, meat and duck. Like Pinot Noir, it's one of the most versatile red wines, marrying with almost any cuisine. The best come from Rhône, Australia and California.

Malbec
This wine is popular in Argentina, where they love to pair it with steak, red meat game and beef stew.

Merlot
This wine loves lamb; it also goes well with beef, macaroni and pasta dishes.

Pinot Noir
A versatile wine that craves salmon; superb with roast chicken, pork, grilled meats, quail and pheasant. Like Champagne, it goes well with almost all cuisines.

Sangiovese
One of Italy's finest grapes. Big acidity and cherry nuances pair nicely with veal, poultry and beef; it craves Parmesan cheese.

Syrah/Shiraz
Peppery, spicy, blackberry and oak make it forward enough to marry well with game, beef, pork and cheese.

Tempranillo
Cherry, soft spice with good acidity allows it to cut through game, duck and steak.

Zinfandel
Spicy with cherry, blackberry and modest acidity allows it to pair easily with beef, veal, pork, chicken, ragout and cheese.

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