Pairing Wine With Food

Food Wine


Asian foods, Ham, Riesling - sweet, acidic white wine with fruity flavors of peach and melon

Chicken and Cheese Gewurztraminer - soft, white wine with flavors of muscat grapes and dried roses





Shellfish, Creamy soups, Chardonnay - clean, crisp white wine with flavors of apply, pear, spice and sometimes a hint of oak

Fish and Vegetable dishes Sauvignon Blanc - refreshing, acidic white wine with flavors of citrus fruits such as grapefruit,

as well as vegetable flavors like asparagus



Turkey, Roast Beef and Sausage Pinot Noir - smooth red wine, ranges from light to full bodied, with hints of black cherry and spices

Zinfandel - smooth red wine with flavors of berries and black pepper



Duck, Goose, Roast Chicken Cabernet Sauvignon - acidic red wine with dark fruits like plum with savory spices

Roast Beef and Roast Lamb Merlot - bold but soft red wine with flavors of cherry and herbs



Game Birds, Duck, Goose and Syrah - full bodied red wine with flavors of black pepper, plum and berries

Italian dishes (pizza, pasta)



Caviar, Smoked Salmon, Sparkling wines (Brut, Spumante, Champagne, etc.) - acidic wine with flavors of applies,

Egg dishes, Sushi, Soups and vanilla and toast; some sparkling wines are sweeter than others

Cold cuts/sandwiches



Dessert Sweet wines including ice wines like, Gewurztraminer and Riesling

Port - typically richer, sweeter, fortified wine with a higher alcohol content than most other wines

Port can be served as a dessert or pairs well with cheese as an aperitif.