White Wine

Albarino: The perfumed, elegant aristocrat of Rais Baixas in northwest Spain. Pair with shellfish, shrimp, and paella dishes.

Arneis: This foral-scented Piedmont speciality has been rescued from extinction. Drink when young. Pair with delicate fish, salads, and anything else that’s light in the heat of the summer.

Chardonnay: The most famous white wine of all, at least to Americans. I find the best chardonnay for food matches are unoaked or lightly oaked. Too much oak can overpower a meal.
Pair with full-flavored dishes that have been grilled, roasted, or sauteed, including lobster, sea bass, shrimp, chicken, turkey, pork or dishes prepared with butter and cream sauces.

Chenin Blanc: This one is tricky because it can be dry, or off-dry, depending on the producer. Start with a Chenin Blanc from Vouvray in the Loire Valley. Pair with slightly spicy foods such as Thai or Chinese, or perhaps pork loin in a fruity dressing.

Gewurztraminer: This full bodied wine has the characteristic and distinctive smell of lychees and rose petals. Pair with spicy foods as well as smoked foods such as smoked turkey.

Melon de Bourgogne: Palomino is the grape of sherry in southern Spain. This dry wine is best served as an aperitif or with first courses, including soup, mousses or delicate fish. The classic Muscadet grape match-up is with shellfish.

Picpoul de Pinet: This country wine from the Languedoc is best served cold on a hot day. It is great for big parties because it is delicious and cheap. Serve with appetizers, summer salads, and simple foods.

Riesling: Please know that not all rieslings are NWeet. The off dry styles work well with crab, ham, quiche and veal dishes.

Sauvignon Blanc: Also known as Fume Blanc, this dry crisp wine matches well with goat cheese, chicken, pork, raw oysters, or slightly acidic foods.

Viognier: This grape’s home is Condrieu, in the northern Rhone, but it is now being planted all over southern France, in California and in Australia. This lively and refreshing wine offers citrusy fruit with orange zest, so pair it with chicken and pork.

Red Wine

Barbera: A medium-bodied red with high acid and tart cherry fruit works well with simple Italian fare and roast duck.

Cabernet Sauvignon: The most famous of the red wines is loved for good reason. Cab grapes makes full-bodied wine that have black currant flavors and some tannins. Pair with beef, duck, lamb, roast chicken, and wild game. This wine is also fabulous when served with aged Montrachet or dry Monterey Jack cheese.

Gamay: This grape is grown in Beaujolais and is at its best slightly chilled and served with picnic fare, well-seasoned poultry or NWeet and sour pork. It’s also deliciously paired with Feta cheese.

Malbec: The pride and joy of Argentina, this lush and powerful red is generous with thanks to its plum and jammy berry fruit. It’s just waiting for a big slab of grilled meat, but works well with beef empanadas.

Merlot: This wine is produced right on the right bank of Bordeaux (Pomerol and St. Emilion). Softer than Cabernet, with black cherry and plum fruit, it is wonderful with red meat, game, and lamb.

Nebbiolo: Italy’s noblest wine, and a speciality of Piedmont, it produces both Barbaresco and Barolo. Pair with lamb, beef dishes, stews, rich sauces, and mushrooms.

Pinot Noir: This medium-bodied wine from Burgundy features raspberry and strawberry fruits with earthy tones. Pair with salmon, tuna, duck, pork, veal, and mushrooms.

Sangiovese: This grape of Chianti produces a medium-bodied wine that features cherry fruit, has good acidity and packs the power of a tannic grip. Pair it with tomato sauced pastas, lasagna, meatballs, and roast beef. Also wonderful when served with Pecorino cheese.

Syrah/Shiraz: From the northern Rhone Valley, Syrah wines tend to be big and chewy with earthy overtones. Meanwhile, Shiraz from Australia tends to be more fruity and features the flavor of blackberries. Pair with brisket, stew, beef steaks, lamb, and venison.

Tempranillo: Spain’s most widely planted top quality grape is most famous for the wines of Rioja. Pair this lovely red with chicken cooked in tomatoes, lamb stew, veal scallopini, quail or squab. Also serve it with Manchego cheese.

Zinfandel: Our adopted grape from Europe cranks out some killer full-bodied red wines in California. Laced with spicy blackberry fruit, it has hints of pepper, making it the ideal match for highly seasoned steak, pork, sausages, and lamb.