Food and Wine Pairing Chart

food and wine pairing chart

Here’s the basic food and wine pairing chart that I use. It covers almost everything you need to know. Of course, one never stops learning about these pairings, but this is a very good place to start.

White Wines

The anticipation of a glass of wine can be as exciting as the first sip. The ritual of removing a cork from a bottle is a brief pause that heightens that anticipation-if it is done well.

Uncorking wine smoothly requires only a few motions. Start by first removing the foil or plastic around the bottle’s neck: Circle the neck with a short, sharp knife, and carefully pry away the wrapper, removing it completely.

A well-made (and affordable) “waiter’s friend,” the basic pocket pull that uses leverage on the lip of the bottle to extract the cork, is consistently the best all-around performer. A simple corkscrew requires too much muscle, and expensive openers often are more gadget than the job requires.

Grasp the bottle around the neck with one hand. Tilt the bottle toward your other hand, and insert the screw just slightly off-center into the cork. Twist the opener firmly as you push it in. Then hold the bottle securely against a countertop, and screw the opener all the way into the cork. If necessary, unscrew it slightly, so that the hinged bracket meets the bottle’s lip, for maximum leverage. With the bottle close to you, push up on the lever until the cork pops free. Remove any cork debris from the neck. Let the wine breathe if you like, or take a breath yourself; then pour and relax!

Chardonnay – Shellfish, Sole/Halibut, Salmon/Tuna, Poultry, Mild cheese, cream based dips

Sauvignon Blanc – Dishes with cream sauce, Shellfish, Sole/Halibut, Poultry, Mild cheese, cream based dips

Pinot Gris/Pinot Grigio – Shellfish, Sole/Halibut, Salmon/Tuna, Spicy food (whether beef, poultry, or fish), Poultry, Pork/Veal, Mild cheese, cream based dips

Riesling – Fruit/creamy desserts, Dishes with cream sauce, Shellfish, Sole/Halibut, Spicy food (whether beef, poultry or fish), Poultry, Mild cheese, cream based dips

Gewurztraminer Fruit/creamy desserts, Dishes with cream sauce, Sole/Halibut, Spicy food (whether beef, poultry, or fish), Poultry, Mild cheese, cream based dips

Chenin Blanc – Fruit/creamy desserts, Dishes with cream sauce, Shellfish, Sole/Halibut, Spicy food (whether beef, poultry, or fish), Poultry, Mild cheese, cream based dips

Viognier – Sole/Halibut, Salmon/Tuna, Poultry, Mild cheese, cream based dips

Champagne

True Champagne is a sparking wine made only in the Champagne region of Northern France.

Serving Champagne with a perfect pop and a sure hand will make any toast festive.

    1. Remove wire cage from top of bottle by holding your thumb on the cork while you twist off wire. Tilt bottle 45 degrees; make a fist around cork, and turn bottle as you apply pressure to cork until cork eases out.
    2. Pour slowly, cradling the neck with one hand and holding the dimpled base with the thumb of your other hand for maximum control.

Extra Dry: medium dry – Dishes with cream sauce, Shellfish, Sole/Halibut, Mild cheese, cream based dips

Brut: dry – Dishes with cream sauce, Shellfish, Sole/Halibut, Mild cheese, cream based dips

Demi Sec: slightly sweet – Fruit/Creamy desserts

Rose (typically Brut style) – Dishes with cream sauce, Shellfish, Sole/Halibut, Salmon/Tuna, Mild cheese, cream based dips

Wine And Food Pairing List

Blush Wines/Rose

White Zinfandel – Fruit/creamy desserts, Spicy food (whether beef, poultry, or fish), Poultry, Mild cheese, cream based dips

Port Wines – Chocolate, Fruit/creamy desserts, Strong cheese

Red Wines

Cabernet Sauvignon – Chocolate, Game, Lamb/Duck, Beef, Strong cheese

Merlot – Game, Lamb/Duck, Beef, Strong cheese

Pinot Noir – Salmon/Tuna, Game, Lamb/Duck, Pork/Veal, Beef, Strong cheese

Syrah/Shiraz – Game, Lamb/Duck, Beef, Strong cheese

Zinfandel – Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese

Sangiovese – Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese

Barbera – Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese

Gamay = Salmon/Tuna, Lamb/Duck, Pork/Veal, Beef

Tempranillo – Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese

Malbec – Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese

Carmenere – Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese

Pinotage – Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese

I trust that you will find the above food and wine pairings chart useful, and refer to it often. The choices reflect my experience, and I get very few complaints . . . so, enjoy!

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!

Sincerely,

Chef Kathy

Comments

  1. Patrick says:

    Yes! Finally something about italan wine and food.

Speak Your Mind

Connect with Facebook

*