Choose the perfect wine pairing for your next meal
| BEEF | |||
| Class | Preparation | Favored Wines | Comments |
| Steak Wine and Steak Interview With Fleming’s |
Dried Spices (salt, pepper, etc.) | Cabs/Cab blends Zin, Shiraz, Rioja/Ribera del Duero(Spain), Malbec (Argentina) (Pinot Noirs, Merlots, Rhones and Super Tuscans are second choices) | Look for full, fruity wines to balance the steak fats |
| Ribs | Braised | Cab Blend, Garnacha (Spain) Shiraz, Zin, Cabernet Franc (Bourgeil) | Comments |
| BBQ | Zin, Southern Rhone, Shiraz Champagne, sparkling wines | Spicy ribs do well with spicy reds (ie Zin) and refreshing sparkling whites | |
| Roast | salt and pepper | White Burgundy | |
| Stew | hearty w/vegetables | Cab blends(Bordeaux) Shiraz, Zin, Malbec Northern Rhone Barolo, Brunello |
A stew begs for a full bodied wine |
| Hamburger/Meatloaf | spiced | Cab blends, Zin, (Merlot) Shiraz, Rhone, Rioja/Ribero del Duero | Medium reds with some spice |
| Chili | spicy beef, pork or veal | Zin, Rioja(Spain), Rhone, Shiraz, Pinot Noir |
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| Stir Fry | Asian spices | Pinot Noir, Chianti (not reserve) Beaujolais |
Avoid overly tannic wines |
| POULTRY | |||
| Class | Preparation | Favored Wines | Comments |
| Chicken (goose) | Roasted with salt, pepper, garlic, ginger | Chardonnay, Riesling, White Rhone White Bordeaux, White Burgundy, Champagne/Sparkling wine; Pinot Noir (US or Burgundy), Rioja, Merlot, Cotes du Rhone, Beaujolais, Chianti | As chicken is neutral in taste, use the accenting spices to guide your wine selection |
| in light sauce (ie vegetable/white wine) | Chianti (not riservas), Barbera, Beaujolais, Pinot Noir Nearly all whites from Albarino to Chardonnay Gewurztraminer/Riesling, Sauvignon Blanc, Chablis, White Rhone, Burgundy and Bordeaux. |
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| in medium sauce (red wine, teriyaki) | Reds: Pinot Noir, Merlot, Cotes du Rhone, Rioja, Burgundy, Chianti (not riservas), Beaujolais Whites: same of light sauce | ||
| in heavy sauce (mushroom/spicy Italian) | Reds only (see medium sauce) | ||
| in tomato sauce | Chianti (not riserva), Barbera, Rosso di Montacino, Vino Nobile di Montepulciano, Rioja | ||
| stir fry | light fruity red (Pinot Noir, Beaujolais); Rioja, chianti; Chardonnay, Sauvignon Blanc, Chenin Blanc, Riesling, Gewurtztraminer Champagne, White Bordeaux, Rhone or Burgundy |
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| Duck Breast grilled | Pinot Noir/Beaujolais, Merlot, Red Burgundy, Rioja Champagne, Chardonnay, Sauvignon Blanc, White Bordeaux, Rhone or Burgundy | ||
| roasted in fruit or heavy sauce |
Pinot Noir, Rhone or Syrah, Barolo, Sangiovese, Barbera, Cotes du Rhone, Merlot | Plum sauce better with fruity wines such as Pinot Noir, Merlot, Southern Rhone, Heavy sauces match well with | |
| Turkey | light-medium sauce | Pinot Noir, Red Burgundy, Cotes du Rhone, Merlot; Whites: nearly any white (rich: Chardonnay or white Burgundy)(lean: try Sauvignon Blanc, Chablis or Albarino) | Helpful for me: if the turkey preparation and side dishes are simple in terms of flavors, you can experiment with a diversity of wines; if the turkey is prepared with exotic spices, a complex stuffing and many flavored side dishes, you’ll better match the food complexity with a simple wine that can match most flavors rather than fight with one or two side dishes |
| heavy sauces | almost any full, fruity red for whites: rich and buttery = Chardonnay white burgundy; medium = White Bordeaux &Sparkling: Champagne/Sparkling Wine | ||
| Quail/Squab | oven roasted | Rioja (reserve), Bordeaux, Pinotage | |
| PORK | |||
| Class | Preparation | Favored Wines | Comments |
| Chops | red wine/fruit marinade | Pinot Noir, Zin, Shiraz, Barbera Chianti, Red Burgundy, Merlot, Rioja New world Sangiovese | Look for a fruity wine |
| Roast Loin/Chops | Tarragon/mustard | Pouilly-Fume, Sancere, Mersault, Cabernet Franc, earthy Pinot Noir Merlot, Red Burgundy, New World Sangiovese | Whites are delightful with the preparation |
| Spareribs | smoked sauces | Shirza, Zin, Barolo, Barbaresco, Cab, Rhone, Super Tuscan | Think big, rich reds!! |
| Ham | Baked/Honey Glazed | Chardonnay, Champagne/Sparkling Wine Sauvignon Blanc, Gewurztraminer, White Bordeaux, Burgundy or Rhone, Pinot Gris Rose, Pinot Noir, Rioja, Beaujolais | A lot of choices to work with. |
| Sausage | mild | Pinot Noir, Chianti, Beaujolais, Rioja | |
| spicy | Champagne, Chardonnay, Sauvignon Blanc Gewurztraminer, White Bordeaux, Rhone or Burgundy, Pinot Gris/Grigio | If preparation has onions, olives and gravy, think a heavy red such Bordeaux, Malbec | |
| LAMB | |||
| Class | Preparation | Favored Wines | Comments |
| Chops Leg/rack of lamb |
Grilled w/lemon thyme and butter | Nearly all reds work with this from lighter Beaujolais and Barbera to the big guns such as Bordeaux, Shiraz, Barolo, Super Tuscans Zin and Cabs. | |
| Kebab | Grilled with veggies | Pinot Noir, Red Burgundy, Merlot, Cotes du Rhone New world Sangiovese | |
| Stew | Tomatoes, onions peas, potatoes |
Earthy wines: Rioja, Barolo, Barbera, Barbaresco, Northern Rhone | |
| VEAL | |||
| Class | Preparation | Favored Wines | Comments |
| Chops | mushroom sauce/ red reduction sauce |
Italian (Barolo, Barbaresco, Brunello) | Tuscan, Syrah, Cab, Merlot, hefty Spanish Reds (Priorat, Ribera del Duero) |
| Marsala | Chianti, Cotes du Rhone, Pinot Noir, Rioja | ||
| Scaloppini | with tomatoes and Eggplant | Chianti, Cotes du Rhone, Barolo, Barbaresco, Rioja Red Burgundy | |
| Osso Bucco | celery, carrots, sage rosemary, lemon | Chianti, Pinot Noir, Rioja, Beaujolais Pinot Gris, Sauvignon Blanc | |
| Piccata | Preparation | Beaujolais, Chianti, Pinot Noir, Rioja | |
| With mushroom/red wine sauce | Earthy but not too heavy reds: Cotes du Rhone, Merlot, | ||
| VENISON | |||
| Class | Preparation | Favored Wines | Comments |
| Venison | Hearty reds such as Shiraz, Zin, Bordeaux, Super Tuscan Rhone, Barolo/Barbaresco, Brunello, Barbera, Cab | ||
| Rabbit | Chianti, Cotes du Rhone, Merlot, Pinot Noir, Red Burgundy, New world Sangiovese, Rioja, Beaujolais | ||
| FISH | |||
| Class | Preparation | Favored Wines | Comments |
| Sole, Flounder, Snapper | Broiled | Riesling, Pinot Gris/Grigio (Blanc), Muscadet, Chardonnay(Chilean/South African, Chablis,White Burgundy |
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| Tuna | Grilled/dried spices | Pinot Noir, Red Burgundy, Cotes du Rhone, Merlot, Sangiovese (new world) | White Burgundy or Chardonnay are ok. I prefer the reds to work with the tuna’s oil. |
| Salmon | Grilled/dried spices | Same as with tuna | White Burgundy, Chardonnay as well as Chablis, Viognier and Pinot Gris |
| Salmon/Tuna | Light/medium sauce | Chardonnay, Champagne, Sauvignon Blanc, Gewurztraminer, White Bordeaux, Rhone or Burgundy | |
| Salmon/Tuna | Heavy sauce | Beaujolais, Chianti, Pinot Noir, Rioja | |
| Swordfish/Halibut Haddock |
Grilled | Most whites make a nice match | |
| Light/medium sauce | Albarino, Alsace (ie Riesling, Gewurztraminer, Pinot Gris, etc.), Chablis, Sancere/Pouilly Fume | ||
| Rich Sauce | Champagne, Chardonnay,Gewurztraminer, Sauvignon Blanc, White Bordeaux, Burgundy, Rhone | ||
| SHELLFISH | |||
| Class | Preparation | Favored Wines | Comments |
| Shrimp Cocktail | Spicy Sauce | Riesling, Chardonnay, dry Chenin Blanc, Sauvignon Blanc, Chablis | Personally, I love the minerality and dryness of the Australian Rieslings |
| Stir fried shrimp | Spicy Asian Sauce | Muscadet, Pinot Gris/Blanc, Riesling | |
| Shrimp in oil based/light vegetable sauce | Riesling, Chardonnay, Sauvignon Blanc, Chenin Blanc | ||
| Cajun shrimp | spicy Cajun spices | Albarino, Alsace, Chablis, Sancere, Pouilly-Fume, dry Chenin Blanc | |
| Raw shellfish (clams, mussels, oysters) | Muscadet, Pinot Gris/Blanc, Sauvignon Blanc., Chablis, Champagne/Sparkling Wine, dry Chenin Blanc | ||
| Lobster | Steamed/broiled | Chardonnay, White Bordeaux, Burgundy, Rhone Sauvignon Blanc, Gewurztraminer, Champagne | |
| Crab | Steamed/broiled | Albarino, Alsace, Chablis, Sancere, Pouilly-Fume, Viognier Dry Chenin Blanc | |
| Scallops | light sauce | Albarino, Alsace, Chablis, Sancere, Pouilly-Fume, dry Chenin Blanc | |
| rich or hearty sauce | Champagne, Chardonnay, Gewurztraminer, Sauvignon Blanc, White Bordeaux, Rhone, Burgundy | ||
| Grilled | Moderate-full White (Chardonnay, White Bordeaux, White Burgundy,medium dry Riesling or Chenin Blanc) | ||
| PASTA | |||
| Class | Preparation | Favored Wines | Comments |
| With meat/Bolognese sauce including meat lasagna | Barbera, Beaujolais, Chianti, Cotes du Rhone, Merlot, Pinot Noir, Red Burgundy, Bordeaux, Ribera del Duero Rioja, Sangiovese | ||
| With Primavera or Vodka sauce |
Albarino, Alsace (ie Gewurztraminer, Riesling, Pinot Gris) Albarino, Alsace (ie Gewurztraminer, Riesling, Pinot Gris) Chablis, Champagne, Chardonnay, Sancerre, Pouilly-Fume Sauvignon Blanc, White Bordeaux, Rhone or Burgundy | ||
| With Carbonara sauce | Beaujolais, Chianti, Cotes du Rhone, Merlot, Pinot Noir red Burgundy, Rioja, Sangiovese | ||
| With Puttanesca or Pesto sauce |
Beaujolais, Chianti, Pinot Noir, Rioja; Albarino, Alsace, Chablis, Champagne, Chardonnay, Sancerre, Pouilly-Fume, Sauvignon Blanc, White Bordeaux, Rhone, Burgundy | ||
| Light herb tomato sauce | Beaujolais, Chianti, Cotes du Rhone, Merlot, Pinot Noir, red Burgundy, Rioja, Sangiovese | ||
| Light oil based sauce | Beaujolais, Chianti, Merlot, Pinot Noir; Albarino, Alsace, Chablis, Champagne, Chardonnay, Sancerre, Pouilly-Fume Sauvignon Blanc, White Bordeaux, Rhone, Burgundy | ||
| Light vegetable sauce | Albarino, Alsace, Chablis, Sancerre, Pouilly-Fume | ||
| Red Cream sauce | Beaujolais, Chianti, Pinot Noir, Rioja | ||
| White Cream sauce | Champagne, Chardonnay, White Bordeaux, Rhone, Burgundy, Chenin Blanc (not dry) | ||
| Alfredo sauce | Beaujolais, Chianti, Pinot Noir, Rioja; Champagne, Chardonnay, White Bordeaux, Rhone, Burgundy, Chenin Blanc (not dry) |
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| Seafood sauce: red | Beaujolais, Chianti, Pinot Noir, Rioja; Champagne, Chardonnay, Sauvignon Blanc, White Bordeaux, Rhone, Burgundy | ||
| Seafood sauce: white | Nearly all whites | ||
| Pizza | May be somewhat dependent upon the topping. However, some good choices are Zinfandel, Chianti, Cotes du Rhone, Barbera, Rioja, Sangiovese | ||
| CHINESE | |||
| Class | Preparation | Favored Wines | Comments |
| Chinese food | Low alcohol, high acid wine such as Riesling or Gewurztraminer are a refreshing match, Chenin Blanc (not too dry), Champagne or Sparkling wine | ||
| SALAD Related Article: Wine and Food Segment – Summer Salads |
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| Class | Preparation | Favored Wines | Comments |
| Caesar | Dry whites such as Sauvignon Blanc & Riesling; Pinot Gris with its pear, almond and citrusy notes is a great match A lighter Chardonnay will work as well. | ||
| Chef/Cobb | The addition of eggs, meats and cheese invites lighter reds such as Beaujolais, Chianti and Pinot Noir and even a lighter Rioja; in whites, a Champagne is fun, Chardonnay, Chablis, Gewurztraminer, Sauvignon Blanc, Sancerre or Pouilly-Fume and white Bordeaux, Rhone and Burgundy, Chenin Blanc. | ||
| Green | Sauvignon Blanc, Riesling, Chardonnay (light or naked) Chablis, dry Chenin Blanc, Albarino | ||
| Greens with fruit | Same as Green and think of a Rose with its light fruitiness | ||
| Pasta/Shrimp | You have a lot of choices in whites: Albarino, Chablis, Chardonnay, Champagne, Gavi, Gewurztraminer, Sancerre, Pouilly-Fume, Sauvignon Blanc, Rose, white Bordeaux, Rhone Burgundy, Chenin Blanc | ||
| SOUP | |||
| Class | Preparation | Favored Wines | Comments |
| Bisques (lobster, crab) | Champagne, Chardonnay, Fino Sherry, Amontillado, Gewurztraminer, Pinot Gris, Sauvignon Blanc, White Bordeaux, Rhone or Burgundy, Chenin Blanc (not dry) | ||
| Chowders | Nearly any white; a richer base may invite a more full white such as Chardonnay, White Bordeaux or Burgundy, Chenin Blanc (not dry). | ||
| Chicken stock with chicken |
Barbera, Beaujolais, Brunello, Chianti, Cotes du Rhone, Merlot, Pinot Noir, Red Bordeaux or Burgundy, Rioja, Ribera del Duero, Sangiovese; Whites include Champagne, Chardonnay, Fino Sherry, Gewurztraminer, Sauvignon Blanc, White Bordeaux, Rhone or Burgundy | ||
| Chicken stock with vegetables only | The absence of chicken limits the reds: Beaujolais, Chianti, Pinot Noir, Rioja while opening up more of the dry whites. In addition the whites listed above, try Albarino, Chablis, Sancerre, Pouilly-Fume and Gavi. | ||
| Meat stock with vegetables | A full range of reds from the lighter Beaujolais, Barbera, Pinot Noir and Cotes du Rhone to the Tuscan Brunello and Chianti and Spanish Rioja and Ribera del Duero to a classic Merlot to the heavier Bordeaux and Burgundy……………great options!! | ||
| Vegetable Soup (Stew) | This style of stew or soup works wonders with a light to moderate red and a variety of whites. Reds include Beaujolais, Chianti, Cotes du Rhone, Merlot, Pinot Noir, Red Burgundy, Rioja and new world Sangiovese. Whites include Champagne, Chardonnay, Fino Sherry, Gewurztraminer, Sauvignon Blanc, and White Bordeaux, Burgundy and Rhone | ||
| Potato | Beaujolais, Chianti, Pinot Noir, Rioja; Whites include Albarino, Chablis, Champagne, Chardonnay, Fino Sherry, Gavi, Gewurztraminer, Sancerre, Pouilly-Fume, Sauvignon Blanc and White Bordeaux, Rhone and Burgundy | ||
| VEGETABLES | |||
| Class | Preparation | Favored Wines | Comments |
| Fresh, raw | Think crisp whites such as a dry Riesling, Sauvignon Blanc or a Muscadet; a slightly more full Pinot Gris or Chardonnay would work as well. | ||
| Stir Fry | Think whites….Albarino, Chablis, Champagne, Chardonnay, Gewurztraminer, Riesling, Pinot Gris, Gavi, Sancerre, Pouilly-Fume, Sauvignon Blanc, White Bordeaux, Rhone or Burgundy, Chenin Blanc | ||
| Steamed | Albarino, Chablis, Chardonnay, Gavi, Muscadet, Pinot Gris, Riesling, Sancerre, Pouilly-Fume | ||
| Grilled | Beaujolais, Chianti, Pinot Noir, and Rioja; whites Include those listed under Stir Fry above. | ||
| MEXICAN CUISINE | |||
| Class | Preparation | Favored Wines | Comments |
| Beef, lamb, pork dishes | mild sauce | Chilean Cab, Malbec, Merlot Zinfandel; Chenin Blanc, Riesling off-dry), Sauvignon Blanc, Cava (Spanish Sparkling Wine) | Avoid tannic, high alcohol wine if dish is spicy. It makes the tannins taste bitter. |
| Enchiladas | mild | Very light reds such as Beaujolais Barbera or Dolcetto; Sauvignon Blanc, Riesling, Gewurtztraminer, Gruner Veltliner for whites | Err on the side of whites for a safe and refreshing match. |
| Fajitas | beef | Malbec, Cabs, Merlot, Shiraz Zinfandel, Pinot Noir | |
| chicken | Chardonnay, Sauvignon Blanc | ||
| Chili Relleno | Sauvignon Blanc, Gewurtztraminer | ||
| Seafood dish | mild sauce | If oily, rich fish (i.e. salmon, tuna) Pinot Noir or Burgundy | |
| spicy sauce | Whites: Albarino, Sauvignon Blanc Chenin Blanc, Sparkling wine, Riesling | Avoid the reds | |
| Chiles (Anaheim, Ancho, Chipolte,Habanero, Jalapeno, Poblano, Serrano) | Riesling, Sauvignon Blanc off dry-sweet wine, Gewurtztraminer Pinot Gris(grigio), Chenin Blanc New world Pinot Noir, Rioja | Avoid high tannic, high alcohol wines. If the chili is very spicy, it will make the tannins taste bitter. Avoid oaked wines. My preference are whites. | |
| Guacamole/Salsa | Sauvignon Blanc, unoaked (naked) Chardonnay, Sancerre, Pinot Gris(Grigio), Riesling, Gruner Veltliner | A crisp white pairs perfectly | |
| Quesadillas | Chardonnay, Chenin Blanc, Sauvignon Blanc, Rose, Sparkling wine | ||
| Tortilla Soup | Sauvignon Blanc, Rioja | ||
| Chorizo | Albarino, Champagne or Sparkling Wine, unoaked Chardonnay; Rioja, Sherry, Shiraz, Tempranillo | ||
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Chicken breast in a lemon pepper marinade, a little fresh dill and pair with……..nope……not a Chardonnay……. but Chateau Haut-Smith Lafitte, a classy white Bordeaux with aromas and flavors of honey, apple and lemon. A seamless match!
[...] you would also enjoy Alternative French Whites and Alternative French Reds. Also, check out our Wine Pairing Guide for pairings with Italian reds and [...]
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I’m making a shrimp curry for my dining group. Normally we would have beer with it. But my group is a wine group. What wine would be appropriate with this kind of food, basically Indian curry? Thanks.
While beer such as lager, pale ale, India pale ale and pilsner would be a good choice, there are several wine varietals that work very well.
In the white category, especially with a shellfish and curry, I would think about Gewurztraminer (Alsatian or German. The spiciness (an allspice character and hints of white pepper) and fruits (honey, apricot, lichee, lemon, lime, grapefruit) of the wine pair beautifully with the spices of Indian cuisine. You may also pick out some smoke and rose petal. Riesling (Spatlese) is a great match as well. While New Zealand Sauvignon Blanc may not come to mind at first, it brings together the seafood and curry spice. For something a little off the beaten path, think about a Viognier. The wine carries a nice spiciness (again allspice), florality and fruits of pear and peach along with nice acidity. Finally, if some of your guests prefer a more traditional white with additional richess, think about a domestic Chardonnay.
The best sources, locally, for Gewurztraminer and Rieslings seem to be Total Wines (ask for Jess), AJ’s (ask for Kevin or Laurie) and Wine Depot (Frank is the owner). Tell any of them that I referred you.
Thanks for your inquiry and don’t forget to sign up for our Email Alert wine raffle as well the Community Forum.
Jim
What would be the perfect match for a bottle of Cotes du Rhone Blanc, Chateau de Beaucastel 2005?
I take it that the wine is the Beaucastel Coudoulet de Beaucastel Cotes du Rhone Blanc. This wine is a blend of Viognier, Bourboulenc and Marsanne. For assistance in searching for a recipe, think about the characteristics of each grape. The Viognier tends to have an allspice and floral character with fruits of peach and pear. The Bouboulenc is a steely dry and acidic wine with smokey hints while the Marsanne is a full bodied white with honeysuckle and almond notes along with caramel and pineapple. With these in mind, I would think about a pork or chicken dish with cream sauce or roasted pork, seafood such as white fish or a white fish stew or lobster. Slightly spiced dishes with an allspice seasoning (ie cinnamon, cumin, curry or nutmeg)or even Asian dish would work as well. Hope this helps………..Cheers
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