FOOD&WINE: Pairings


This slideshow requires JavaScript.

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.

SAUVIGNON BLANC: Goes with tart dressings and sauces, scallops and chicken drizzled with tangy sauces.

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.