Food and Wine Pairing Basics

The easiest way to figure out which wine is right for which meal (or which meal is right for that great wine!), is by matching the boldness of the wine's flavor to the boldness of the food's flavor. Lighter wines tend to go best with delicate flavors, and very bold wines with heavily flavored rich foods.


Click to enlarge the below chart for a good general guide




Food and Wine combinations, suggestions by wine type:

Savignon Blanc
Complements lighter cuisine - shellfish, sole, halibut, chicken, salads, vegetables, citrus sauces.

Pinot Grigio
White meats, boiled or grilled fish, salads, shellfish-based pasta and rice dishes

Pinot Gris
Salmon dishes, poultry, salads, vegetarian dishes, lobster

Chardonnay
Grilled chicken, salmon, shrimp, crab, lobster, light pasta, tropical salsas, lightly spiced foods, chinese chicken salad.

Pinot noir
One of the most food-friendly varietals, especially salmon, roast chicken, duck, pork, mushrooms

Merlot
Medium to heavier cuisine - grilled red meats, hamburgers, tuna and swordfish, pizzas, stews, fresh tomato pasta with goat cheese, sesame noodles

Zinfandel
Grilled sausages, ribs, beef, tomato sauces, pizza, Cajun dishes, grilled vegetables

Cabernet sauvignon
Heavier cuisine - grilled red meats, stews, sausages, venison, bean dishes and strong cheeses roast rack of lamb, Chilean sea bass, beef tenderloin

Rhone
BBQ, roasts, pizza with sausage/meat, grilled beef

Shiraz
Barbeque, thick sirloin burgers, Pepperoni Pizza

Syrah
Grilled red meats, wild game, stews.

Petite Sirah
Venison, roast ducking, game, lamb, ribs


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