FOOD & WINE
PINOT NOIR: Is great for dishes with earthy flavors
Recipes made with ingredients like mushrooms and truffles taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savory depth.
CHARDONNAY: For fatty fish or fish in a rich sauce
Silky whites—for instance, Chardonnays from California, Chile or Australia are delicious with fish like salmon or any kind of seafood in a lush sauce.
CHAMPAGNE: Is perfect with anything salty
Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods.
CABERNET SAUVIGNON: Is fabulous with juicy red meats
California Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops.
DRY ROSE: For rich and cheesy dishes
Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red.
PINOT GRIGIO: Pairs with light seafood dishes
Goes well with light seafood dishes.
MALBEC: Won’t be overshadowed by sweet-spicy barbecue sauces
Malbec, Shiraz and Côtes-du-Rhône are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces.
MOSCATO d’ASTI: Loves fruit desserts
Moderately sweet sparkling wines such as Moscato d’Asti, demi-sec Champagne and Asti Spumante help emphasize the fruit in the dessert, rather than the sugar.
SYRAH: Matches with highly spiced dishes
When a meat is heavily seasoned, like Asian-Spiced Pork Shoulder, look for a red wine with lots of spicy notes.
GRüNER VELTLINER: Pairs with dishes that have lots of fresh herbs
Austrian Grüner Veltliner’s citrus-and-clover scent is lovely when there are lots of fresh herbs in a dish.
ZINFANDEL: For pâtés, mousses, and terrines
If you can use the same adjectives to describe a wine and a dish, the pairing will often work.
OFF-DRY RIESLING: Pairs with sweet & spicy dishes
The slight sweetness of many Rieslings, Gewürztraminers and Vouvrays helps tame the heat of spicy Asian and Indian dishes.
ROSE CHAMPAGNE: Is great with dinner, not just hors d’oeuvres
Rosé sparkling wines, such as rosé Champagne, cava and sparkling wine from California, have the depth of flavor and richness to go with a wide range of main courses.