updated July 2008

White Wines

Chardonnay: Wine has notes of lemon, pear, pineapple, vanilla, and oak making it engaging with seafood, fish, chicken, and egg dishes.

Chenin Blanc: Similar flavors found in Chardonnay, thus the wine works best with appetizers, fish, chicken, & Asian or Indian cuisines.

Gewürztraminer: Wine is spicy and it captures the essences of Asian and Indian foods, as well as ham. (Champagne/sparkling wine is, however, the best accompaniment for these foods.)

Muscat (sweet wine): Lots of acid and pear notes allowing foie gras, dessert, and fruit to pair well.

Pinot Blanc: Apple and pear tones making it right for fish, chicken, egg dishes, and brunch.

Pinot Gris: Hint of spritz and soft sweetness make it right for Asian and Indian foods.

Riesling: Apple, peach, citrus, and big acidity allow it to pair well with pate, fish, ham, and foie gras. Also, fine with Asian and Indian foods.

Sauvignon Blanc: Big acidity and crispness cut right through fish allowing it to pair well with chicken, turkey, and veal.

Sémillon (The best of it is sweet wine): Apricot, honey, and nectar-like, it needs foie gras, fish courses; it craves Roquefort cheese. This is the grape for Chateau D’Yquem.

Viognier: Floral flavors with apricot and tropical fruit, making it excellent for cheese, brunch (egg courses), fruit, & quiche.

Red Wines

Barbera: Rich, plum, peppery, blackberry flavors, with high acidity pair it easily with bistro foods, Italian dishes with beef or chicken.

Cabernet Franc: Soft grape with plum, spice and big acidity make it perfect for lamb, pork, and chicken courses.

Cabernet Sauvignon: Big acid, spice, hefty blackberry, and oak require beef, steak, game, and rich cheese courses.

Gamay (Beaujolais wine): Nothing complicated here and it marries easily with pork, ham, cheese, deli foods, brunch dishes, or any casual supper.

Grenache (The best come from Rhône, Australia, and California): Spice and plum pair it nicely with beef, meat, and duck. (Like Pinot Noir, it’s one of the most versatile red wines, marrying with almost any cuisine.)

Merlot: This wine loves lamb; it also goes well with beef, macaroni and pasta dishes.

Pinot Noir: A versatile wine that craves salmon; superb with roast chicken, pork, grilled meats, quail, and pheasant. Like Champagne, it goes well with almost all cuisines.

Port (Vintage or Tawny):  Stilton Cheese is a natural.  Also cook with Port wine, especially with duck or chicken breasts, or beef or chicken casserole.

Sangiovese: One of Italy’s finest grapes. Big acidity and cherry nuances pair nicely with veal, poultry, beef; it craves Parmesan cheese.

Syrah (also called Shiraz): Peppery, spicy, blackberry, and oak make it forward enough to marry well with game, beef, pork, and cheese.

Tempranillo: Cherry, soft spice, with good acidity allow it to cut through game, duck, and steak.

Zinfandel: Spicy, with cherry and blackberry and modest acidity allow it to pair easily with beef, veal, pork, chicken, ragout, and cheese.

Note: For the best vintages (years) of the above varietals, consult our newly updated Vintage Chart in the “Special Features” section on the Home Page.

Any questions? Get a personalized response by e-mailing us: qrwinc@qrw.com