Generically speaking, pairing can be done by complementing the food with wines which are grown and produced in the same region as the food or by contrast.

In most instances your favorite wine goes well with your favorite food, so there is not much that can go wrong. But just in case you are looking for a suggestion or two, we've compiled a pairing chart starting with appetizers.

 

 


Wine and Food Pairing:
Appetizers

Aïoli
Haut-Poitou Rosé
Provence or Bordeaux Rosé
Vin de Pays Chardonnay

Anchoïade
Côte du Roussillon
Coteaux d'Aix-en-Provence Rosé
Alsace Sylvaner

Antipasto (Cold)
Sémillon or Chardonnay
Côtes-de-Bergerac
Mosel
Chianti
Barbera

Artichauts Hollandaises
White Mâcon
Gewürztraminer
Sylvaner or Muscat from Alsace
Pinot Grigio

Artichauts Vinaigrette
Bordeaux
Côte du Rhône
White Sauvignon

Artichokes
Aix-en-Provence Rosé
Rosé from the Loire
Rosé from the Bordeaux
Vernaccia di San Gimignano
Greco di Tufo
Pouilly-Fumé
Orvieto
Frascati

Asparagus
New Zealand Sauvignon Blanc

Avocado
Prosecco
Champagne
Sancerre
Provence Rosé

Boudin
Chinin
Sauvignon Loire

Caviar
Champagne Brut
Chablis
Prosecco

Charcuterie
Beaujolais
Bardolino
Dry Lambrusco
Rheingau
Californian Chardonnay
Californian Sauvignon
Chilean Cabernet-Sauvignon
Riesling Spätlese
Valpolicella

 

 


Win
e and Food Pairing:
Appetizers

Chinese Dim-Sum
Sauvignon Blanc
Tocai
Pinot Grigio

Confit of duck or goose
Alsatian tokay-pinot gris
St. Émilion, Bordeaux
Petite syrah

Crab or Shrimp Cocktail
White Mâcon
White Zinfandel
Riesling
Chardonnay
Bordeaux Sauvignon
Dry Jurançon
Fiefs Vendéens Blanc
Dry White

Cuisses de Grenouille
White Corbières

Curries, Thai & Hot & Spicy
Champagne
Beaujolais
American Zinfandel
Australian Shiraz

Escargots à la Bourguignone
Sancerre
Touraine Sauvignon
Alsace Riesling

Foie Gras
Gewürztraminer
Alsace Pinot Gris
Monbazillac
Jurançon
Corton-Charlemagne
Sweet Sauterne
Tawny Port
Barsac
Tokay
Ontario vidal icewine

Guacamole
Californian Chardonnay
Mexican Cabernet-Sauvignon

Jambon Braisé
Alsace Tokay
Red Côte du Rhône
Côte du Roussillon Rosé

Jambon Persillé
Chassagne Montrachet
Red Coteaux du Tricastin
Beaujolais

Jambon De Bayonne
Côte du Rhône-Village
Bordeaux Clairet
Corbières Rosé

Jambon de Sanglier Fumé
Red Côtes de Saint-Mont
Red Bandol
White Sancerre

Pâté
Red Côtes de Saint-Mont
Red Bandol
White Sancerre


Wine and Food Pairing:
Appetizers

Pâté of Chicken
Pomerol
Merlot
Cabernet Franc

Pâté of Duck
Sauterne
Coteaux du Layon
Riesling
Chianti

Pâté de Lièvre
Merlot Blend
Pinot Noir
Beaujolais
Red Burgundy
Novello

Rillettes
Red Burgundy
Alsace Pinor Noir
Touraine Gamay

Salmon
Champagne
Meursault
Puligny-Montrachet
Rheingau Kabinett
Spätlese
Riesling
Chardonnay

Salmon roe
Haut-Poitou Rosé
Graves Rouge
Côtes du Rhône Rouge

Saucisson
Côte du Rhône-Villages
Beaujolais
Côte du Roussillon Rosé

Smoked eel
Bourgogne Aligoté
Fino Sherry
Tawny Port

Smoked Haddock
Gewürztraminer
Alsace Riesling
Spätlese Chablis

Smoked Mackerel
Gewürztraminer
Alsace Riesling
Spätlese Chablis
Manzanilla Sherry

Smoked Salmon
Vintage Champagne
Puligny-Montrachet

Smoked Salmon Eggs
Champagne
Petit Chablis
Chardonnay

Smoked Trout
Gewürztraminer
Alsace Riesling
Spätlese
Fumé Blanc New Zealand
Fumé Blanc California

Soufflés - Cheese
Red Burgundy
Red Bordeaux
Alsace Pinot Gris

Soufflés - Fish
Dry White Burgundy
Dry White Bordeaux

 
© 2008 WineDineGuide
| home | wine | dine | guide | forum |