Classic food and wine pairings

Posted on 7/4/09 at 4:48 pm

Posted by L.A.

The Mojave Desert

Member since Aug 2003

65921 posts

Posted on 7/4/09 at 4:48 pm

A question I'm often asked is what wine to serve with a particular dish. So, with that in mind, here is a guide that I hope will be a help to you. Of course I'm not saying that these dishes MUST be served with these wines. You can serve pretty much any wine with any dish and enjoy it. But some wines naturally pair well with certain foods. This list is intended to be a guide, nothing more.

Smoked Salmon – Champagne, Pinot Gris, Pinot Noir, Rose, Chardonnay

Oysters – Champagne, Muscadet, Sauvignon Blanc

Shellfish (such as lobster and scallops) – White Burgundy, California Chardonnay, Spanish Albarino. NOTE: If you're serving crawfish, forget about wine. Serve beer.

Delicate white fish (steamed or sautéed) – Riesling, Pinot Grigio, Albarino, and Blanc de Blancs Champagne

Fatty pink or red fish (such as tuna) – Pinot Noir, Beaujolais, southern Côtes du Rhône, and red Bordeaux

Barbecue – Beaujolais, Côtes du Rhône, Rhone-style blends, Barbera, Dolcetto, Zinfandel, and Rosé

Steak - Syrah/Shiraz, Cabernet Sauvignon, Merlot, Zinfandel, Malbec, Pinot Noir

Pizza – Beaujolais, Côtes du Rhône, Dolcetto, Zinfandel, and Rosé

Fatty cheeses – Sancerres, Pouilly-Fumé, Sauvignon Blanc

Leaner cheese – Nebbiolo, Barolo, Barbaresco, red Bordeaux

Dim Sum – Nebbiolo for red wine, white Rhônes, Alsace for whites, and surprisingly, old style Barolo and Barbaresco

Smoked, roasted or Peking duck – Pinot Noir, red Burgundy, and southern Rhônes

Pork tenderloin (sauteed/pan seared) - Pinot Noir, red Burgundy, Rose, Grenache (or Spanish Garnacha), Chardonnay and White Burgundy

Sichuan dishes – Riesling, red Côtes du Rhône, Mâcon-Villages, Grenache (or Spanish Garnacha), and Rosé

Sushi / Sashimi – Pinot Noir, red Burgundy, Beaujolais, Albarino, Pinot Grigio, and Rosé Champagne

Risotto, Mushroom / Truffle – Barolo, Barbaresco, and red Bordeaux

Spaghetti with Marinara sauce/Lasagna - Chianti (Sangiovese), Zinfandel, Malbec

Thai cuisine – Riesling, Pinot Gris, Sauvignon Blanc, and southern Côtes du Rhône

Vietnamese – Pinot Noir, Shiraz, southern Côtes du Rhône, Bordeaux, and Rosé

Cantonese – nearly all the classic whites and reds of Europe work well, but above all, white and red Bordeaux, Rioja, and classic Tuscan and Piedmontese reds, Syrah/Shiraz, Zinfandel, southern Côtes du Rhônes, and Rosé

Shanghainese – Pinot Noir, red Burgundy, Côtes du Rhône, Dolcetto, Barbera, and Rosé

Fish stews – white Burgundy, California Chardonnay, and full-bodied Champagne

Roast Pork – Pinot Noir, red Burgundy, southern Côtes du Rhône, and Syrah/Shiraz

Veal – rich whites or lighter reds

Beef (grilled or in sauces) – red Bordeaux, red Rhône, Tuscan reds, Piedmont reds, California and Washington states Cabernet Sauvignons and Syrahs, and Australian Shiraz

Vegetarian – Pinot Noir, red Burgundy, southern Côtes du Rhône, and Rioja

Curries – Alsace, Champagne, and Riesling