Food & Wine Pairings

                        Here are some specifics for pairing food and wine.

Roasted chicken - - A full-bodied Chardonnay, or a nice barrel fermented Sauvignon Blanc. When I grill chicken with a spicy Barbeque sauce, I love an off dry Gewürztraminer, or a fruity Pinot Grigio.  

 

Pizza - - Pay attention to the toppings.  The traditional pepperoni pizza, loves a good Sangiovese or even a medium-bodied Zinfandel.  Try to keep the alcohol down with the Zinfandel.  Chianti and other Italian wines or wine blends are also delicious with pizza.  This is also my wine recommendation for spaghetti and meatballs.  If you have a chicken garlic pizza or a primavera pizza, go with a white wine of your choice.   

 

Thanksgiving dinner - - This one is fun.  I love a dry Gewurztraminer or a nice Viognier.  The spicy characteristics of these wines love the spices that are found in most stuffing.  These wines also go very well with most of the other traditional side dishes.  In wine country, it is common to serve a Pinot Noir.  The gamy taste of the turkey, also pairs well with an earthy lighter style Pinot Noir.

 

Pasta Primavera - - This one is easy; whether you use white wine, garlic, butter, olive oil, or even a cream based sauce; use a wine that is high in acid.  The wine also pairs well with the fresh vegetables that are used for this dish. 

 

Salmon - - If it is poached, and you are using a hollandaise sauce, try a lean, crisp, high acid wine that will cut through the sauce.  Champagne is wonderful with poached salmon.  I love a zinfandel (red unless designated white) with grilled Salmon.  When I experienced this, I did not expect the flavor explosion.  

 

Steak - - Blue cheese on a steak with a good bottle of bold red wine is like milk and cookies.  If you like mushrooms and onions on your steak, try a medium to full-bodied Merlot.  Mushrooms typically like Pinot Noir, but with the steak, you definitely want a bigger wine. 

 

Eggs - - Of any, kind love Champagne!  Cheers!

 

New York Cheesecake - - My favorite is a late harvest wine, like a Chardonnay or Sauvignon Blanc.  You have not lived until you have tried this combination.

 

Chocolate Moulton Fudge Cake - - This screams for Port.  Chocolate anything likes the sweeter red wines.

 

Lamb and Duck - - These usually like Pinot Noir, but Zinfandel is also stunning with these dishes.  Again, just pay attention to the ingredients.

 

Pork - - This one make makes me think.  Pork with a white wine, butter and caper sauce, goes well with any dry white wine.  I like a big Chardonnay.  If you have lemon and a lot of capers, you will want to try a wine with higher acid, like a crisp Pinot Blanc or Pinot Gris.  Pork prepared with a mushrooms sauce, is amazing with a full-bodied Pinot Noir.  But, I love Madera with mushrooms too!


Follow these guidelines for paring food and wine to see how fun making the right match can be!


 


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