Wine and Food Pairing Guide

Wine and Food Pairing by Wines

Sparkling – 7°C – 9°C

Wine : Sparkling Wine, Champagne, Prosecco, Cava

Food : Vegetables, Soft Cheese, Hard Cheese, Starches, Fish, Salty Foods

Dry White – 6°C – 8°C

Wine : White table wine, Sauvignon Blanc, Grüner Veltliner, Pinot Grigio, Albarino

Food : Vegetables, Fish, Roasted vegetables

Sweet White – 5°C – 7°C

Wine : Gewürztraminer, Müller-Thurgau, Malvasia, Moscato, Riesling

Food : Soft Cheese, Hard Cheese, Cured Meat, Sweets

Rich White – 10°C – 12°C

Wine : Chardonnay, Roussanne, Marsanne, Viognier

Food : Soft Cheese, Starches, Fish, Rich Fish, White Meat

Light Red – 8°C – 11°C

Wine : St. Laurent, Pinot Noir, Zweigelt, Gamay

Food : Roasted Vegetables, Starches, Rich Fish, White Meat, Cured Meat

Medium Red – 13°C – 14°C

Wine : Red Table Wine, Tempranillo, Sangiovese, Zinfandel, Grenache, Merlot

Food : Roasted Vegetables, Hard Cheese, Starches, White Meat, Red Meat, Cured Meat

Bold Red – 16°C – 17°C

Wine : Cabernet Sauvignon, Monastrell, Aglianico, Malbec, Syrah

Food : Hard Cheese, Starches, Red Meat, Cured Meat

Dessert – 8°C (Port 14°C)

Wine : Port, Sherry, Ice White, Late Harvest

Food : Soft Cheese, Starches, Cured Meat, Sweets

Artichoke, asparagus, brussel sprouts, chocolate, green beans are hard to match with wine.

Wine and Food Pairing by Foods


Salad : Sauvignon Blanc, Picpoul Pe Pinet, Italian Whites

There’s no need to spend a lot of money on wine to match with salad. Just pick a refreshing dry white (or perhaps a rose). Things like Picppoul de Pinet and most Italian whites work well. If you are looking to splash out on something pricier, avoid dressing with vinegear – use lemon juice instead.

Tomato Salad : New Zealand, Sauvignon Blanc

Tomatoes are tricky to pair with wine. Being high in acidity, they can easily overpower whatever you’re drinking with plenty of flavour and enough acid of its own. Sauvignon Blanc is an excellent choice, either from the Loire or, even better, New Zealand.

Patatoes, Winter Squash, Legumes : Chardonnay, Beaujolais, Barbera, Tempranillo, Shiraz

For simple roast or grilled vegetables, a full-bodied Chardonnay or a light, fruity red like a Beuajolais both work well. For legumes, you need something with more body, so opt for a Shiraz. If you’re making a baked dish, almost any high quality red will be great match – try something from a classic region of Italy or Spain.


Fish : Italian White or White Burgundy

It’s traditional but it works – most fish  dishes taste best with white wines. Simple fish dishes are the perfect background for top quality whites from almost anywhere (try Italy), but for those in an richer sauce white Burgundy is your best bet.

Lean & Flaky Fish i.e. Seabass : Grüner Veltliner, Vermentino, Pinot Grigio, Chablis, Reisling

Sea bass and similar fish are perfect matched with fragrant, fine whites. Top quality Grüner Veltliner, dry Riesling and many Italian whites can be excellent. Just as important as the fish is the sauce with extra spice, choose a fuller-bodied Riesling. Go for Chardonnay with buttery sauces.

Lobster : Fine White Burgundy, Vintage Champagne

Lobster is a grand dish an a worthy partner for an equally grand wine. Fine vintage Champagne or top quality white Burgundy are classic matches.


Beef / Lamb : Beef – Amarone, Barolo Lamb – Bordeaux, Rioja

Roast beef and grilled steaks are ideally paired with full-bodied reds. Amarone, Barolo, Shiraz and Lebanon’s Chateau Musar spring to mind. Lamb needs a less full-bodied red, but still a good one. The traditional choices, and still in many ways the best, are good, mature Bordeaux or Rioja Reserva.

Pork : Roast – Rich Whites Pulled Pork, Rose

Simply cooked pork works best with either red or a richer, full-bodied white. Burgundy (red or White) is ideal, or any other good-qulity Chardonnay or Pinot Noir. Pulled pork is less formal and better a less serious wine – rose would be a good choice.


Game – Burgundy or other Pinot Noir

Game was made for Pinot Noir from Burgundy, California or anywhere else. Ideally you want something which has been cellared for a few years so it’s now nice and mature. Game also works well with other old reds, especially from the Rhone.


Chicken – Good Chardonnay or Rich White, Lighter Reds like Red Burgundy

Like pork, roast chicken is a very versatile backdrop which really shows off top-quality reds and whites. Again medium-bodied wines such as Burgundy (of both colours) are the best choices, but really most fine wines from whatever region will be at home here.


Curry or other Spicy Asian Food – Rieslings, Gewürztraminers and Vouvrays

Spicy food has a natural affinity with the more aromotic whites. Riesling, Gewürztraminer, Vouvray, Grüner Veltliner and Viognier can all work. Anything from Alsace is generally a good bet, and usually excellent value as well.


Fruit Desserts : Moderately Sweet Sparkling Wines such as Moscato D’asti, Demi-Sec Champagne and Asti Spumante, Coteaux Du Layon

Fruit desserts need something sweet to accompany them, but not anything too powerful. Lighter dessert wines include Moscato d’Asti and other seet sparkling wines as well as Couteaux du Layaon from the Loire Valley.


White : Late Harvest or Ice Wines, Orange Muscat, Moscato D’asti, German Riesling

White chocolate has a more delicate flavour than dark, so try a medium-bodied dessert wine such as German Auslese, orange muscat or perhaps a Sauternes.

Milk : Port, Madeira, Vin Santo, Tokaji

Moving up the scale in richness means you also need a richer wine. The great Hungarian wine Tokaji can be magnificent with chocolate, as can the Italian Vin Santo.

Dark : Port, Px Sherry Banyuls

Very dark chocolate is a difficult match and certainly calls for something altogether more powerful and full-bodied. Fortified wines such as vintage Port and Banyuls are worthy contenders as is PX Sherry.

Source : Corr Chilled Roberson Wine

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