A Taste of Sophistication

Pairing With Meals

Cabernet Sauvignon:
Blackberries
Red meats
Smoked meats
Merlot:
Grilled red meats
Duck
Pasta
Zinfandel:
Tomato sauces
Chicken
Pizza
Pinot Noir:
Chicken
Grilled foods
Seafood
Syrah:
Turkey
Red meats
Spicy foods
Sauvignon Blanc:
White fish
Mild cheeses
Fruit
Chardonnay:
Shellfish
Cream sauces
Chicken
Riesling:
Fruit
Salads
Seafood
Champagne:
Fruit
Oysters
Caviar
Chianti:
Bread
Pizza
Red-sauced pasta
The philosophy of pairing red wine with beef and white wine with seafood and chicken has become archaic over the past few years. My idea of pairing wine with meals is that is should be at your own discretion and by your preferences. There are, however, a few suggestions that can help in choosing the right accompaniment if you're not quite sure:
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Made 19 November 2008
by Jessica Chasmar
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