The following suggestions are general guidelines for food and wine pairings. The first rule is drink what you like! The second rule is choose a wine that won’t get overpowered by the flavors of the food. But, if you’re looking for some help, here are some general pairing suggestions:

• Sparkling wines work well with most any food 

• Pork and chicken dishes work well with most white wines

• Carb-based meals (pasta, potatoe, rice) work well with acidic wines, like Sauvignon Blanc (white), Pinot Noir or Barbera (reds)

• Spicy dishes generally pair well with fruitier, sweeter wines (Riesling, Grüner Veltliner, Gamay Beaujolais, Carménère)

• Rich or fatty dishes can benefit from either a high acid wine such as a Pinot Noir or an oaked Chardonnay that will complement the flavors

• Red meats that are well-marbleized with fat, work well with higher tannin wines, like Cabernet Sauvignon, Syrah or Tannat

Some Further Specifics:

• Brunches

  • Egg dishes, Quiche: Sparkling Wine, Rosé, Sauvignon Blanc, Un-oaked Chardonnay, Pinot Grigio

• Poultry

  • Un-Seasoned Grilled Chicken: Sauvignon Blanc, Un-oaked Chardonnay

  • Chicken with Barbecue Sauce: Zinfandel

  • Spicy Asian Chicken: Grüner Veltliner

  • Turkey: Most white wines, Pinot Nor and Zinfandel

• Red Meats

  • Steaks: Cabernet Sauvignon, Syrah, Petite Syrah, Zinfancel, Merlot

  • Hamburgers: Most red wines

  • BBQ Beef Ribs: Merlot, Syrah, Zinfandel

• Seafood

• Mild White Fish: Pinot Grigio, Viognior, Un-oaked Chardonnay, Sauvignon Blanc

• Medium Fish (trout, snapper, grouper, or halibut): Un-oaked Chardonnay, Chenin Blanc, Pinot Noir

• Bolder Fish (salmon, swordfish and tuna): Pinot Noir

• Lobster: Sparkling wine, Sauvignon Blanc

• Crab: Oaked Chardonnay

The bottom-line is back to rule number one - drink what you like! But, hopefully these suggestions will help if you’re in a quandary. Cheers!