The Quarterly Review of Wines

Classic Food and Wine Pairings

updated May 2008

Note: The principal aim in pairings is to match wine and food that share the same intensity. When in doubt, drink Champagne, Chardonnay or Pinot Noir for their versatility and because they offer a harmonic balance of fruit and acid that make them work well with most foods. As with all pairings, our offerings are by necessity general. Cooking styles, sauces, and the like can easily alter the varietal of wine with any particular dish.

Appetizer/Brunch/Courses
Almonds, nuts, olives	Sherry
Antipasti	Pinot Grigio
Artichokes	Vegetable to avoid (or eat separately) when pairing with wine. Makes wine taste acidic.
Asparagus	Vegetable to avoid (or eat separately) when pairing with wine. Gives wine a sour note.
Canapes	Champagne/Rosé Champagne/rosé sparkling wine
Caviar	Champagne/sparkling wine
Crab Salad	Chardonnay or Riesling
Cucumber Salad	Sauvignon Blanc
Egg Dishes	Champagne
Eggplant - Grilled and Tomato Salad	Merlot or Pinot Noir
Fava Beans (or Cannelli Bean course)	Chardonnay or Riesling
Fish Pâté	Sancerre or any white Burgundy
Foie Gras	Champagne/sparkling wine or Gewürztraminer, Sauternes
Fruit course	Riesling
Greek Salad	Riesling, Sauvignon Blanc, or Albarino (Spanish white)
Omelettes	Beaujolais or Pinot Noir
Oysters	Champagne, Chablis, and Pinot Gris
Pâté	Champagne/sparkling wine, Sauternes, Gewürztraminer
Prawns	Riesling
Prosciutto	Chardonnay
Quiche	Gewürztraminer, Riesling
Ragout	Chardonnay
Ratatouille and herbs	Zinfandel or Syrah
Salads	None. Vinegar and dressings do little or nothing for wine.
Salmon - Smoked	Champagne/sparkling wine, Riesling
Shellfish	Champagne/sparkling, Sauvignon Blanc, White Burgundy/Chardonnay, Albarino (Spanish white wine)
Snails	Champagne/sparkling wines
Soups	None. Wine does nothing for soup.
Sushi	Champagne/sparkling wine
Tapas	Champagne/sparkling wine or chilled Manzanilla Sherry

Entrees and Cuisines
Asian	Champagne/sparkling wine, Gewürztraminer, Viognier, Riesling
Beef Dishes	Cabernet Sauvignon/red Bordeaux, Rhône, Syrah, Zinfandel
Beef Stew	Red Burgundy/Pinot Noir/Red Rioja, Barolo
Chicken - Fried	Barbera, Syrah, Zinfandel
Chicken - Grilled	Chablis, Champagne, Pinot Noir, Chardonnay
Chicken - Roasted	Pinot Noir/red Burgundy, Viognier
Chilean	Malbec
Coq au Vin	Red Burgundy/Pinot Noir/Red Rioja
Crab	Champagne/sparkling wine/Pinot Noir/Chardonnay/Pinot Gris
Dover Sole	Chablis or any white Burgundy
Duck	Pinot Noir, Red Rhône, Red Rioja, Zinfandel
Duck - Peking or Szechuan	Cabernet Sauvignon, Pinot Noir
Fish Stews	Champagne/sparkling wine
Fish - Grilled	Champagne/sparkling wine, Chablis, Chardonnay
Fish - White	Chardonnay, Chablis
Fondue	Champagne or sparkling wine
Ham	Viognier, Gewürztraminer
Hamburgers	Merlot
Indian	Chenin Blanc, Fume or Sauvignon Blanc, Albarino (Spanish white) If hot, avoid wine and drink beer or water If medium, Chardonnay or sparkling wine
Lamb - Roasted	Cabernet Sauvignon/red Bordeaux, Merlot
Lamb Chop	Cabernet Sauvignon/red Bordeaux, Pinot Noir
Lobster	Chardonnay or any white Burgundy, Champagne
Lobster, poached	Champagne or Pinot Noir
Macaroni	Merlot
Meatballs	Merlot
Meatloaf	Cabernet Sauvignon/red Bordeaux
Mexican	Chenin Blanc, Fume or Sauvignon Blanc, Albarino (Spanish white) If hot, avoid wine, and drink beer or water If medium, Chardonnay or sparkling wine
Monkfish	Riesling
Omelette	Champagne, Beaujolais or any light red Burgundy/Pinot Noir
Osso Buco	Brunello di Montalcino, Barolo, Zinfandel
Pasta with cheese	Chianti Classico
Pasta in cream	Chardonnay
Pasta with meat sauce or meatballs	Chianti Classico, Merlot, Amarone, Barolo
Pasta with pesto	Fume Blanc/sauvignon blanc
Pasta with salmon	Champagne/sparkling wine or Pinot Grigio, Pinot Noir
Pasta with seafood	Champagne /sparkling wine or Pinot Grigio
Pasta with Tomato & Basil	Sauvignon Blanc
Pizza with fish and cheese topping	White wine, like Pinot Gris or Sauvignon Blanc; otherwise beer, soda or water
Pizza with meat topping	Red wine, Zinfandel; otherwise, beer, soda or water
Pork	Pinot Noir/red Burgundy, red Rhônes, Syrah, Zinfandel, Riesling, Beaujolais
Pork Chop	Riesling
Pot Roast	Barolo
Quail & Pheasant	Red Burgundy
Rabbit	Cabernet Sauvignon/red Bordeaux, & Red Rhone, Pinot Gris
Red Snapper	California Red blend/Meritage
Risotto	Pinot Noir/red Burgundy, Amarone
Risotto with truffles	Italian reds, like Barbaresco or Barolo
Salmon	White Burgundy, Pinot Noir/Red Burgundy, Pinot Gris
Scallops	Sauvignon Blanc, Pinot Gris
Sea Bass	Chardonnay/Chablis
Soufflés	Champagne or sparkling wine
Spicy Foods	Riesling. This wine loves any pork, especially grilled pork chops.
Steak au Poivre	Red Zinfandel, Rhone, or Syrah
Thai	Chenin Blanc, Albarino (Spanish white), Riesling, Fume, Sauvignon Blanc or sparkling wine, Viognier
Tuna - Grilled	Pinot Noir/red Burgundy, Rioja
Trout	Chenin Blanc, Pinot Grigio, Soave
Turkey - Roasted	Pinot Noir/red Burgundy, red Zinfandel, Shiraz
Veal	Pinot Noir/red Burgundy, Chardonnay
Vegetarian	Chardonnay or Champagne, Sparkling wine

Cheese
Note: Cheese and wine seem like a natural pairing, but they are actually hard to marry. Texture and smell of many cheeses can overmatch wine.
Brie or Soft Cheeses	Champagne/sparkling wine/Chablis/Chardonnay
Camembert	Champagne/sparkling wine/Chardonnay
Cheddar	Port
Goat’s Cheese	Sancerre
Gouda	Dolcetto
Parmesan	Sangiovese, Amarone, Barolo
Roquefort	Sauternes, Late-Harvest Riesling, Madeira
Stilton	Port

Desserts
Apple Dumplings	Late Harvest Chardonnay or Riesling
Cakes with Jam or Raspberry	Late Harvest Riesling or Chardonnay
Dark Chocolate	Red wine, like Port, works well; Champagne often also used
Dark Chocolate Truffles	Red Blend/Meritage or Cabernet Sauvignon or Port
Ice Cream and Meringues	Champagne/sparkling wine
Plum Desserts	Late Harvest Riesling or Chardonnay
Rich tarts, crepes, pecan pie	Sauternes, Late-Harvest Riesling, Madeira

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