Dry White Wines: White Table Wines, Sauvignon Blanc, Gruner Veliliner, Pinot Grigio, Albarino. Pair these types of wines with vegetables, roasted vegetables, fish, pork and starches.
Sweet White Wines: Gewurztraminer, Malvasia, Moscato, Riesling. Pair these styles of wines with soft & hard cheeses, cured meats and sweets.
Rich White Wines: Chardonnay, Viognier, Roussanne, Marsanne. These wines will pair well with soft cheeses, starches, fish, shellfish, pork and poultry.
Sparkling Wines: Champagne, Prosecco, Cava. Pair with vegetables, hard & soft cheeses, starches and fish.
Light Red Wines: St. Laurent, Pinot Noir. Pair these styles with roasted vegetables, shellfish, poultry and cured meats.
Medium Red Wines: Merlot, Zinfandel, Red Table Wine. Pair these wines with red meat, poultry, and hard cheese.
Bold Red Wines: Cabernet Sauvignon, Malbec, Syrah. Pair these types of wines with hard cheeses, red meat and cured meats.
Dessert Wines: Late Harvest, Ice Wines, Sherry, Port. Pair with soft cheeses, cured meat and sweets.
Specific Food Pairings:
Beef BBQ: Malbec
Roast chicken: Chardonnay
Heavy chicken dishes: Pinot Noir
Spicy chicken dishes: Cabernet Sauvignon
Sushi: Sauvignon Blanc
Mild Indian food: Sauvignon Blanc or Rose
Spicy Indian dishes: Pinot Noir
Lamb: Cabernet Sauvignon
Turkey: Chardonnay or Pinot Noir
Chinese food: Pinot Grigio
Stews & casseroles: Malbec, Syrah and Cabernet Sauvignon
Seafood salads: Sauvignon Blanc
Grilled fish: Sauvignon Blanc
Spice crusted fish: Pinot Noir
Smoked Salmon: Sparkling Wine
Pasta with cream sauce: Chardonnay
Pasta with meat sauce: Pinot Noir
Caviar: Sparkling Wine
Mexican food: Cabernet Sauvignon or Malbec
Remember the best pairing is good food, good wine and good company!