Quick Guide to Wine Pairings
This wine has notes of lemon, pear, pineapple, vanilla and oak, making it engaging with seafood, fish, chicken and egg dishes.
Similar flavors found in Chardonnay, thus the wine works best with appetizers, fish, chicken and Asian or Indian cuisines.
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.
Apple and pear tones make it right for fish, chicken, egg dishes and brunch.
A hint of spritz and soft sweetness make it right for Asian and Indian foods.
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.
Big acidity and crispness cut right through fish allowing it to pair well with chicken, turkey and veal.
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.
Floral flavors with apricot and tropical fruit, making it excellent for cheese, brunch (egg courses), fruit and quiche.
Rich, plum, peppery and blackberry flavors, with high acidity pairs easily with bistro foods and Italian dishes with beef or chicken.
Soft grape with plum, spice and big acidity make it perfect for lamb, pork and chicken courses.
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.
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.
This wine is popular in Argentina, where they love to pair it with steak, red meat game and beef stew.
This wine loves lamb; it also goes well with beef, macaroni and pasta dishes.
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.
One of Italy's finest grapes. Big acidity and cherry nuances pair nicely with veal, poultry and beef; it craves Parmesan cheese.
Peppery, spicy, blackberry and oak make it forward enough to marry well with game, beef, pork and cheese.
Cherry, soft spice with good acidity allows it to cut through game, duck and steak.
Spicy with cherry, blackberry and modest acidity allows it to pair easily with beef, veal, pork, chicken, ragout and cheese.