WINE PAIRING

Textures

Like food, wine has texture. A very full wine, for example, has a mouth-filling texture and bold flavors that get your attention. Such a wine would overpower a delicately flavored dish and, as a result, detract from the overall impression of the meal. Harmony is what you are seeking. Generally, the fuller in flavor the food, the more full-bodied the wine, delicate food requires lighter-bodied wine. The following is a list of suggestions based on the texture of wines and the food they can match.

White Wine Food Pairings
(light-bodied) Chablis, Sauvignon Blanc, Pinot Grigio, Riesling
Sole, Flounder, Clams, Oysters, Angel Hair Pasta with Tomato Basil Sauce

(medium-bodied) Pouilly-Fume, Sauvignon Blanc, Chardonnay
Snapper, Bass, Shrimp, Scallops, Veal (Paillard), Chicken, Turkey, Pork,
Crab - Steamed & Broiled

(full-bodied) Chardonnay
Salmon, Tuna, Swordfish, Lobster, Duck, Roast Chicken, Turkey, Pork,
Highly-Seasoned Seafood, Seafood Newburg, Crab - Fried & Crabcakes

Red Wine Food Pairings
(light-bodied) Chianti, Pinot Noir, Burgundy
Salmon, Tuna, Swordfish, Duck, Roast Chicken, Turkey

(medium-bodied)Beaujolais, Merlot, Zinfandel
Game birds, Veal, Pork

(full-bodied)Cabernet Sauvignon, Merlot, Zinfandel
Lamb, Beef, Lasagna, Tomato or highly-seasoned sauces, Rich or heavy sauces (Bernaise), Smoked, marinated or BBQ meats

Sauces

The heavier the sauce, the more body required of the wine. The following are some examples of what wines work with specific sauced dishes:

White Wine Dishes
Veal Piccata > Chardonnay
Veal Marsala > Sauvignon Blanc
Seabass in Champague Sauce > Sparkling Wine
Asparagus with Hollandaise > Fume Blanc or Blush Wine
Shrimp with Picante Sauce > White Zinfandel
Shrimp Scampi > Chardonnay

Red Wine Dishes
Beef Bordelaise > Cabernet Sauvignon
Coq au vin > Pinot Noir or Beaujolais
Beef with Bernaise > Cabernet Sauvignon or Merlot
Pasta with red sauce > Chianti or Cabernet Sauvignon

Cheese

The key to pairing is texture. Try these delicious combinations:

Wine and Cheese Pairings
Aged sharp Cheddar with Burgundy, Port or Sherry
Medium Cheddar with a fruity white or light red wine
Swiss with Brut Champagne, dry or sweet white wines
Aged Swiss (rind) with a light red wine
Muenster with blush or white wines or with Cream Sherry
Gruyere with Beaujolais
Provolone with dry whites or dry reds
Parmigiano Reggiano with Cabernet Sauvignon or Barolo
Brie with Champagne or sparkling wine
Blue with a hearty red wine
Roquefort with French Sauterne
Stilton with Port
Mascarpone with a fruity Spumante or Extra Dry Champagne
Mozzarella with a light red wine
Mild Edam or Gouda with a fruity wine
Smoked Gouda with a light red
Gorgonzola with a hearty red