International Wine Review Food And Wine Pairing Chart

The chart is a work in progress and by no means the final word on pairing food and wine. People do have different tastes.  Let us know what you think.  Suggestions for additions and modifications are most welcome. 

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Choose a Food Below;

  Appetizers & Starter
  Soup
  Salad		 Beef
Lamb
Veal
 Pork
Game
Poultry		 Fish
Shellfish
Pasta		 Desserts
Cheese
Chinese Food
     
*Appetizers      
Type of Dish Preparations-Sauces Wine Options Food and Wine Pairing Notes
Caviar Fresh Dry Champagnes like ultra bruts and blanc de blancs, and top Sparklers The slightly salty delicate flavor of caviar is best with champagne and sparklers. But well chilled vodka is best
Pate White Burgundy, Sauternes, Late Harvest Vidal and Pinot Noir The rich flavor and texture of pate requires whites and reds with firm acidity
Green Olives Marinated Spanish Fino and Manzanilla A match made in heaven
Escargots garlic White Burgundy, Gewurtztraminer, Beaujolais
Roasted red peppers Rich, smoky, sweet Semillon, Sauvignon Blanc Pinto Grigio, Beaujolais, Grenache, Dolcetto  
     
     
     
     
*Soup   |   Back to Top    
Type of Dish Preparations-Sauces Wine Options Food and Wine Pairing Notes
Vichyssoise Fino, Manzanilla, Sauvignon Blanc, Semillon  
Seafood Bisque Pinot Gris, Burgundy and New World Chardonnay, Amontillado, Semillon, Sauvignon Blanc A dry white with good body
Bouillabaisse Dry Rose Provencal dry roses are ideal, but others can work well, if not too fruity
       
       
     
       
*Salad   |   Back to Top    
Type of Dish Preparations-Sauces Wine Options Food and Wine Pairing Notes
Green Salad Lettuce, arugula, frisee, radicchio, green herbs, Sauvignon Blanc, Riesling, Pinot Blanc, Chardonnay Try to avoid having vinegar in your salad dressing since vinegar destroys the flavor of wine. Herbaceous whites with good acidity are best with vinaigrettes; Balsamic are more wine friendly.
Copyright © 2005-2010 by Mike Potashnik.