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Wine and food pairings

The right wine and food combination can be a magical experience for your palate. Discover enjoyable ways to pair your favourite foods and wines by taking a cue from this list.

Red wine and salmon

It’s a well-known concept that a full-bodied red wine should be paired with beef or rich, meaty fare, while a lighter white wine is a natural complement to fish or vegetable dishes. To some extent this is true, but as with many things in life, there are exceptions to this rule. When pairing food and wine, combinations should be explored on an individual basis to find a perfect balance of flavours that will enhance your dining experience. Here are a few suggested wine and food pairings.

Red wines

Merlot : Seared tuna, salmon, roast duck, meat sauces, pizza, grilled burgers and soft cheeses.

Malbec: Barbecued steak, lamb chops, meat stews and spicy Mexican or Indian dishes.

Pinot noir: Mildly flavoured lamb, duck and beef; grilled meats; light, savoury sauces such as thyme, basil and butter; dark chocolate.

Cabernet sauvignon: Medium-flavoured cheeses; red meats such as bison, duck, lamb and beef; rich mushroom or peppercorn sauces; swordfish and tuna.

Shiraz: Hearty stews, venison, duck, rack of lamb, spicy sausages and other full-flavoured dishes.

Chianti: Lasagna, tomato-based pastas, meatballs, roasted lamb and beef, game meats and parmigiano reggiano.

Beaujolais: Breads, cheeses, savoury herb-based dishes and sauces, grilled meats, poultry, pork and game birds.

Barolo: Rich beef and lamb dishes, game, mushroom sauces, strongly-flavoured cheeses and hearty spaghetti.

White wines

Pinot grigio: Roasted poultry, white fish, ham, veal, light pastas, grilled vegetables and Italian antipasto platters.

Chardonnay: Shrimp, lobster, oysters, poultry, pork chops, pasta in cream-based sauces and smoked cheeses.

Champagne: Roast turkey or chicken; egg dishes; lobster; light, creamy pastas; oysters and caviar.

Sauvignon blanc: Raw or sauteed veggies; Greek and Caeser salad; most seafood, such as crab, scallops or oysters; chicken; pork and sushi.

Riesling: Shellfish, veal, light chicken or fish dishes, Asian cuisine, foie gras, salads and desserts.

Gewurztraminer: Fresh fruit, turkey, pork, mild or medium cheeses, curry dishes and spicy pepper dishes such as those from India or China.

Blush wines

White grenache: Light pastas in cream sauces, pork tenderloin, grilled white fish and salads with light, fruity vinaigrettes.

White zinfandel: Mild cheeses, eggs, crab cakes, scallops, broiled fish, pasta in cream sauces and Asian-inspired cuisine.

More on food and wine

Malbec, the grape of Argentina
Throw a simple, elegant wine and cheese party
Simple sangria recipes for summer

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