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| Cheese |
Country |
Type |
Wine |
| Asiago |
Italy |
Hard |
Bardolino |
| Bel Paese |
Italy |
Semi-soft |
Chardonnay |
| Baby Swiss |
U.S. |
Semi-soft |
Asti Spumanti |
| Blue |
Varied |
Hard |
Tawny Port, Madeira, Sherry |
| Blue Castello |
Denmark |
Soft |
Chenin Blanc, Sauvignon Blanc |
| Boschetto al Tartufo Bianchetto |
Italy |
Soft |
Barolo, Sangiovese |
| Boursin |
France |
Soft |
Gewürztraminer |
| Brick |
U.S. |
Semi-hard |
Chardonnay |
| Brie |
France |
Soft |
Champagne, Sweet Sherry, Merlot |
| Bucheron |
France |
Soft |
Chardonnay, Sauvignon Blanc |
| Camembert |
France |
Soft |
Cabernet, Chenin Blanc |
| Cambozola |
Bavaria. |
Soft-ripened |
Chardonnay |
| Cheddar,mild |
England |
Semi-hard |
Champagne, Chardonnay |
| Cheddar, sharp |
England |
Semi-hard |
Cabernet, Rioja, Sauvignon Blanc |
| Cheshire |
England |
Semi-hard |
Riesling |
| Chevre |
France |
Semi-hard |
Gewürztraminer, Champagne |
| Colby |
U.S. |
Semi-soft |
Riesling, Champagne |
| Cotija |
Mexico |
Semi-Hard |
Chardonnay, Riesling |
| Cream Cheese |
U.S./varied |
Soft |
White Zinfandel |
| Crème fraiche |
France |
Soft |
Dessert wine |
| Danish Blue |
Denmark |
Semi-hard |
Cabernet |
| Derby |
England |
Hard |
Chenin Blanc, Sauvignon Blanc |
| Double Gloucester |
England |
Semi-hard |
Sancerre |
| Dry Jack |
U.S. |
Hard |
Sancerre |
| Edam |
Holland |
Hard |
Riesling, Dry Champagne, Pinot Noir |
| Emmentaler |
Switzerland |
Hard |
Beaujolais, Châteauneuf-du-Pape |
| Feta |
Greece |
Soft |
Beaujolais |
| Fontina |
Denmark, Italy |
Semi-soft |
Barolo, Barbaresco, Nebbiolo |
| Fresh Mozzarella |
Italy |
Soft |
Light Reds, Whites |
| Goat Cheese |
France/varied |
Soft |
Sancerre, Vouvray |
| Gorgonzola |
Italy |
Soft |
Sauternes - Bordeaux |
| Gouda |
Holland |
Semi-hard |
Riesling, Champagne |
| Graddost |
Sweden |
Semi-hard |
Chenin Blanc, Sauvignon Blanc |
| Grafton Village Cheddar |
U.S. Vermont |
Hard |
Cabernet, Rioja, Sauvignon Blanc |
| Grana Padano |
Italy |
Hard |
Barolo, Barbaresco, Brunello di Montalcino |
| Gruyere |
Switzerland |
Hard |
Chardonnay, Sauvignon Blanc |
| Havarti |
Denmark |
Semi-soft |
Bordeaux, Rioja |
| Humbolt Fog, Goat Cheese |
U.S., California |
Natural Rind |
California or Australian Chardonnay |
| Jarlsberg |
Norway |
Hard |
Light Reds, Whites |
| Kasseri |
Greece |
Semi-soft |
Light Reds, Whites |
| Limburger |
Belgium |
Soft |
Beer |
| Madrigal Baby Swiss |
France |
Semi-soft |
Fruity Reds & Whites |
| Manchego |
Spain |
Hard |
Rioja, Ribera del Duero, Merlot |
| Mascarpone |
Italy |
Soft |
Sweet, Dessert Wines |
| Maytag Blue |
U.S. |
Semi-hard |
Light Reds, Whites |
| Mini Babybel |
France/U.S. |
|
Whites |
| Monterey Jack |
U.S. |
Semi-hard |
Riesling |
| Morbier |
France |
Semi-soft |
Fleurie, Beaujolais |
| Mozzarella Bufala |
Italy |
Soft |
Chianti |
| Muenster |
France |
Soft |
Beaujolais, Zinfandel |
| Neufchatel |
France, U.S. |
Soft |
Sauvignon Blanc, Sancerre |
| Panela |
Mexico |
Semi-hard |
Chardonnay, Riesling |
| Parmigiano- Reggiano |
Italy |
Hard |
Chardonnay |
| Pave Affinois |
France |
Soft |
Sauvignon Blanc, Sancerre |
| Pecorino |
Italy |
Hard |
Chianti Riserva |
| Pecorino Romano |
Italy |
Hard |
Chianti Riserva |
| Port Salut |
France / Denmark |
Semi-Soft |
Chinon, Bourgueil |
| Provolone |
Italy |
Semi-hard |
Chardonnay, Chianti Riserva, Barolo |
| Raclette |
France |
Hard |
Beaujolais |
| Roquefort |
France |
Semi-hard |
Tawny Port |
| Smoked Gouda |
Holland |
Hard |
Reds or White |
| Sonoma Jack |
U.S. |
Semi-hard |
Sauvignon Blanc |
| Stilton |
England |
Semi-hard |
Port |
| Swiss |
U.S. |
Hard |
Gewürztraminer |
| Teleme |
U.S. |
Soft |
Sauvignon Blanc, Sancerre, |
| Tillamook Cheddar |
U.S. |
Hard |
Fruity wines, dark beer |
| Wensleydale |
England |
Hard |
Gewürztraminer, Chardonnay |
| Zamarano |
Spain |
Hard |
Rioja, Aged Spanish Sherry, Sangria |
In General
Wine and Food Pairing does not need to be rocket science. The right wine can make a dish "sing" while another selection may seem just "so-so". Worst case the wine can clash or overpower. You need to experiment with wines to find what works best for you. Consider this chart a starting point but be brave and feel free to "break the rules" and you may encounter matches that are "off the charts". Where appropriate we offer suggestions for both red and white wines.
Important Pairing Notes
1. Know the cooking method (poached, braised, broiled, grilled)
2. Identify the key flavors or sauces
About This Chart
Many wines and foods offer links to descriptions, substitutions and recipes - just click on the link to view more information.
| Food |
Predominant Flavor Attributes |
Avoid |
Wine |
| Achiote |
earthy |
|
Chianti Classico |
| Ancho Chile |
dried fruit |
|
Tempranillo, Northern Rhone Syrah Shiraz |
| Artichokes |
|
|
Pinot Grigio, Sancerre |
| Asian Food |
|
|
Riesling, Gewürztraminer, Sparkling Wine |
| Asparagus |
|
|
Sauvignon Blanc, Pinot Grigio |
| Barbecue |
|
|
Zinfandel, Shiraz |
| Beef |
|
|
Zinfandel, Cabernet, Pinot Noir |
| Cascabel Chile |
Spicy, nutty, earthy |
|
Pinot Noir |
| Caviar |
|
|
Gewürztraminer, Champagne |
|
|
|
|
See Cheese and Wine Pairing Page |
| Chicken |
|
|
Chardonnay, Merlot, Burgandy |
| Chicken enchiladas with red sauce |
Sweet, tomato |
|
Zinfandel |
| Chinese |
Salty, garlic, strong flavors |
Very acetic wines |
Gewürztraminer,, Riesling, Cabernet, Merlot |
| Chipotle Chile |
Sweet, hot, smoky |
|
Argentine Malbec , Spanish Tempranillo |
| Chocolate |
|
|
Dessert wine, Banyuls |
| Cream Soups |
|
|
Chardonnay |
| Duck |
|
|
Pinot Noir, Bordeaux, Cabernet Savignon |
| Egg dishes |
|
|
Rose, Champagne |
| Epazote |
Piney, pungent |
|
Argentine Torrontes New Zealand Pinot Noir |
| Escabeche |
Vinegar, sweet, spicy, herbal |
|
New Zealand Sauvignon Blanc |
| Fish dishes, rich |
|
|
Champagne, Merlot, Pinot Noir |
| Foie Gras |
|
|
Barolo, Sangiovese, Pinot Noir |
| Game |
|
|
Pinot Noir, Barolo, Barbaresco |
| Goose |
|
|
Cabernet, Rioja, Sauvignon Blanc |
| Guajillo Chile |
Spicy, medium to high heat |
|
Syrah |
| Habanero Chile |
Hot, tropical |
|
Chardonnay or Viognier |
| Ham |
|
|
Asti Spumanti |
| Hoja Santa |
sweet anise |
|
Riesling or Vouvray (Chenin Blanc) |
| Indian |
Highly spiced, curry, cumin coconut |
Heavy oak flavors |
Merlot, Zinfandel or Syrah. |
| Japanese |
|
|
Sancere or Brut Champagne |
| Lamb |
|
|
Riesling |
| Lime |
Citrus, tart |
|
Oregon Pinot Gris or New Zealand Sauvignon Blanc for a crisp, fruity balance. |
| Mexican Food |
|
|
White Zinfandel |
| Mushrooms |
|
|
Burgandy, Barolo |
| Pasilla Chile |
Spicy, chocolate, coffee |
|
Zinfandel (rich spicy-fruit), Chilean Cabernet blends (dark fruit, soft tannins). |
| Pasta |
|
|
Chianti, Pinot Grigio, Chardonny |
| Poblano Chile |
Earthy, medium spice |
|
Austrian Grüner Veltliner, Moscatel or dry Riesling (focus on citrus flavors) |
| Popcorn |
|
|
Chardonnay, Sparkling wine |
| Pork |
|
|
Chardonnay, Chianti, Merlot |
| Roast Beef |
|
|
Cabernet, Chenin Blanc |
| Sausages, spicy |
|
|
Chardonnay |
| Salads |
|
|
Sauvignon Blanc |
| Sausages, boudin or bratwurst |
|
Pinot Gris, Rhrone |
| Serrano or Jalapeño Chile |
Spicy |
|
Loire Valley Sauvignon Blanc (grassy freshness) or Oregon Pinot Gris (fruity) |
| Shellfish |
|
|
Gewürztraminer, Chardonnay, Sauvignon Blanc |
| Smoked Salmon |
|
|
Riesling, Champagne |
| Soy sauce |
Salty |
|
|
| Sushi |
|
|
Chardonnay, Riesling, |
| Teriyaki |
Sweet / soy |
|
|
| Tomatillos |
Tart, citrus |
|
Côtes du Rhône, lighter California Syrah, (soft, youthful fruit) or Alsatian Riesling (fruity with good minerality). |
| Tomatoes |
Sweet (more complex if roasted) |
|
Sangiovese or Barbera |
| Turkey |
|
|
Dry Riesling, Pinot Noir, Gewürztraminer |
| Veal |
|
|
Chardonnay, Chianti, Bordeaux, White Burgandy |
| Vegetable Side Dishes |
|
|
Chardonnay, Sauvignon Blanc |
Pairing Wine and Chocolate
One of my favorite desserts is our Chocolate Espresso Pots de Creme which is dark and rich, paired with a nice cabernet. Here are some tips we gathered from some real wine experts.
Light Chocolate desserts such as mousse:
Italian light sweet sparkling wine (Asti Spumante)
Young Sauternes
Unfortified sweet wines from the Muscat family
California Orange Muscat (Quady Essensia, which is great with chocolate/orange desserts)
California Black Muscat (Quady Elysium)
A lush, ripe California Cabernet or Merlot
Medium weigh desserts such as flouless chocolate cake:
-- Muscat de Beames-de-Venise
-- Muscat de Rivesaltes
-- Muscat vins doux naturals from Languedoc-Roussillon
-- Muscatels de Valencia
Heavy, rich chocolate desserts like a rich double chocolate cake or chocolate torte, truffles
Ruby port
Ten-year-old Tawny port
Australian liqueur Muscats
Malaga
The Experts at FoodTv.com Suggest...
Not Sweet Chocolate
The Chocolate: Chocolat Grand Amer, 85% cacao, from the Paris house of Michel Cluizel
Actually, all of the wines in my tasting went well with this super-dry chocolate, which has a kind of coffee-bean bitterness about it. When chocolate is this austere, it's an ideal backdrop for almost any wine. I'd even go so far as to say that rich California Cabernet would go well with chocolate this un-sweet. My favorite sip with it, however, was a spirit that went poorly with the sweeter chocolates in the tasting:
The Wine: Bas Armagnac, Cerbois
Wine maker: Cerbois
Price at review date: $25 for 350 ml
Region: Southwest France
Country: France
This brandy from southwest France has a gorgeous nose of vanilla, nuts and earth, followed up by a palate that's unusually silky and gentle for Armagnac. The touch of sweetness is just enough to get it over the chocolate hump. The result is two austere tastes playing a lively duet; the flavors of neither get canceled out. This is a serious, sophisticated, thoughtful match--a good one for a pensive Valentine's Day, for lovers who prefer subtler pleasures.
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