The Whites
Sauvignon Blanc| Pinot Grigio: Light, dry and crisp white pairs well with fish, vegetables, creamy sauces.
- Fruits and Vegetables – Green apple, citrus, asparagus
- Cheese and Nuts – Goat cheese, feta, pine nuts
- Desserts – Key lime pie, sorbet, mango, meringue
- Herbs and Spices – Tarragon, chives, cilantro
- Meat and Poultry – Turkey, chicken, pork
- Sauces – Light cream sauces, citrus sauces
- Seafood – Oysters, shrimp, lobster, sushi, fatty white fish
Riesling: Sweet, white pairs well with soft cheeses, fish, creamy pastas, bread, smoke meats and hors d’oeuvres.
- Fruits and Vegetables – Chili peppers, apricots, pears
- Cheese and Nuts – Gouda, Havarti, candied pecans, or walnuts
- Desserts – Caramel sauce, apple pie
- Herbs and Spices – ginger, rosemary, Indian or Thai spices
- Meat and Poultry – Duck, smoked sausage Foie Gras
- Sauces – Chutney, BBQ, spicy
- Seafood – Trout, sea bass, salmon
Chardonnay: Rich, balanced white pairs well with grilled poultry, pork, vegetables, shellfish, bread, and pasta.
- Fruits and Vegetables – apricot, mango, squash, apple, potato
- Cheese and Nuts – Havarti, Asiago, or Stilton. Toasted nuts and almonds
- Desserts – Vanilla pudding, banana bread
- Herbs and Spices – thyme, sesame, tarragon, basil,
- Meat and Poultry – Chicken, veal, pork
- Sauces – pesto, cream sauces
- Seafood – mussels, crab, shrimp, lobster
Champagne: Great for the toast but also pairs well with fish, vegetables, chesses, nuts, and eggs.
- Fruits and Vegetables – Strawberries, blueberries, blackberries, peaches, plums
- Cheeses and Nuts – Brie, Mascarpone
- Deserts – Tarts, crepes, buttered or honeyed desserts, shortbread cookies
- Herbs and Spices – Vanilla, cinnamon, ginger, nutmeg, cardamom, saffron, cumin,
- Meat and Poultry – Salami, Foie Gras
- Sauces – Butter sauces
- Seafood – Shrimp, smoked salmon, caviar, fried calamari, oysters, lobster, blue crab
The Reds
Pinot Noirs: A light red that pairs well with beef, lamb, poultry, shellfish, and roasted vegetables.
- Fruits and Vegetables – Figs, mushrooms, dried fruits, strawberries
- Cheese and Nuts – Brie, goat cheese, walnuts
- Desserts – white chocolate
- Herbs and Spices – Nutmeg, cinnamon, truffle, clove
- Meat and Poultry – Sausage, lamb, chicken, filet mignon
- Sauces – light to medium red sauce, mushroom sauce
- Seafood – Salmon, ahi tuna
Merlot: This heavier, dry red pairs well with hard cheeses, spices, red and smoked meats.
- Fruits and Vegetables – Tomatoes, caramelized onions, plums
- Cheese and Nuts – Pecorino-Romano, Parmesan, walnuts, chestnuts
- Desserts – Berries, dark chocolate, fondue
- Herbs and Spices – Juniper, rosemary, mint
- Meat and Poultry – Steak, grilled meat
- Sauces – Bearnaise, bolognese
- Seafood – Ahi tuna, grilled meatier fish
Cabernet Sauvignon: This heavier, dry red pairs well with hard cheeses, spices, red and smoked meats.
- Fruits and Vegetables – tomato, black cherries, broccoli
- Cheese and Nuts – walnuts, Gorgonzola, cheddar
- Desserts – bittersweet chocolate
- Herbs and Spices – juniper, rosemary, lavender
- Meat and Poultry – beef stew, rib eye
- Sauces – tomato, brown
- Seafood – grilled ahi tuna
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