WINE AND FOOD PAIRINGS

CHEESE
Hard: All reds
Cheddar: Cabernet Sauvignon, Shiraz, Burgundy, Merlot
Soft: Sparkling, Riesling, Gewürztraminer, Pinot Noir, Beaujolais, Nouveau, light reds
Goat cheeses: Sauvignon Blanc, Sancerre, Riesling, Dry Muscat
Blue cheeses: Zinfandel, Riesling, Shiraz, Rhône reds
MEATS
Beef, Venison: Shiraz, Cabernet Sauvignon, red Bordeaux, red Burgundy, Merlot, full Italian reds, Zinfandel
Ham: Sparkling wine, Gewürztraminer
Lamb: All dry reds
Pork: Shiraz, Cabernet Sauvignon, Burgundy, Merlot, rosé, Rioja
Veal: Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir
Chicken: White Burgundy, Chardonnay, Pinot Noir, Merlot, Chianti, Rioja, rosé (light reds and full whites)
Game Birds: Shiraz, Cabernet Sauvignon, Merlot, red Burgundy
Turkey: Riesling, Chardonnay, Pinot Noir, Beaujolais
FISH
Shellfish: Chablis, white Burgundy, Sauvignon Blanc, Chenin Blanc, Chardonnay
Salmon/tuna/trout: Sauvignon Blanc, Chardonnay, Chenin Blanc, Pinot Noir, Beaujolais Nouveau, light reds
Light Fish: Light Chardonnay, white Bordeaux, Sauvignon Blanc (Sancerre, Pouilly Fumé), dry rosé
OTHER FOODS
Vegetarian: Most dry or lighter whites, rosé
Pasta: Dry whites, Pinot Noir, Shiraz, Cabernet Sauvignon, Burgundy, Merlot, Barbera, Chianti, Montepulciano
Spicy Asian/Chinese: Riesling, Gewürztraminer, Sauvignon Blanc, Chablis, Chardonnay, white Burgundy, Chenin Blanc, Champagne, Merlot
Japanese: All dry whites, sparkling wines
DESSERTS
Fruit: Riesling, Chardonnay, white Burgundy
Fruit tart, ice cream, nuts: Riesling, Muscat Blanc, Chenin Blanc, ice wine
Chocolate: Fruity reds, Cabernet, Shiraz, Merlot, sparkling wine, ice wine
Source: Cuisinart