Simple Guide to
Wine & Food Pairing
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Wine Variety Characteristics Food Suggestions
Riesling Light to medium bodied; fruity, Sushi, oily,
silky, floral, mineral, with fish, pork or poultry
refreshing acidity. in butter or cream sauces.
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Sauvignon Blanc Light to medium bodied; herbal, Anything herbal or vegetal;
fruity, aroma of fresh cut grass. light fish, veal or chicken
dishes; goat cheese; vinegary
foods.
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Pinot Grigio Light to medium bodied, Lighter pasta, chicken,
dry crisp wines with some fish and seafood dishes. Great
fruit. Very food friendly. as an aperitif.
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Chardonnay Medium to full bodied; Simple chicken, veal or
broad range of styles from fish dishes with lighter wines;
lean and mineral tasting to foods in rich sauces with bigger
rich, fruity and oaky.
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Pinot Noir Light to medium bodied; Roasted wild birds, veal,
earthy, hint of herbs, aromas poultry, pork, seared salmon,
of red fruit, game, licorice. mushrooms.
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Sangiovese Medium to full bodied; acidic Pizza or pasta with lighter wines;
(Chianti) and tannic; aromas of black roasted or grilled poultry or steak
cherries, pine and leather. with bigger wines.
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Tempranillo Medium to full bodied; Acidic Roasted or grilled lamb or pork;
and tannic; fruity and spicy. spicy foods; tapas such as
cured ham, chorizo or roasted
peppers.
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Merlot Medium to full bodied, milder Good with milder beef, pork
tannins; aromas of plum, cassis and lamb. For those who
and cherry. Often used to soften want to avoid big tannic
Cabernet. Cabernets but still want fuller
body.
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Cabernet Medium to full bodied; tannic; Roasted or grilled beef or
Sauvignon aromas of black currants, cedar lamb; sharp or hard cheeses
and green bell pepper. with young wines; milder
cheeses with older wines.
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Syrah Medium to full bodied: tannic; Hearty, rustic stews, such
(Shiraz) aromas of ripe olives, rich fruit, as duck, lamb or beef;
exotic spices, earthy herbs. strong cheeses; spicy foods.