What Food Goes With White Wine? (Perfect answer)

10 Traditional White Wine Pairings to Inspire You

  • Lobster and Oaked Chardonnay.
  • Caviar and Champagne.
  • Roast Pork and Chenin Blanc.
  • Foie Gras and Sauternes.
  • Oysters and Chablis.
  • Grilled Caesar Salad and Sauvignon Blanc.
  • Thai Chicken Curry and Reisling.
  • Crab Cakes and Viognier.

What foods pair well with white wine?

  • White wines tend to pair better with lighter foods such as green veggies and fish. Keep clear of red wine and fish, for the most part, unless it’s a rich not-so-fishy fish. Sparkling wine pairs with a wide variety of foods because it acts as a palate cleanser.


What should be served with white wine?

Red versus white Red wine is usually served in large glasses, while white wine is traditionally served in a medium-sized wine glass with a U-shaped bowl.

What snack foods go with white wine?

10 Snacks That Go With White Wine Perfectly

  • Popcorn. Everyone loves popcorn, right?
  • Chips and Salsa. Another crowd favourite, chips are dips are sure to be welcome sight on any snack table.
  • Baked brie.
  • Prawns.
  • Mini Cupcakes.
  • Pizza.
  • Fruit plate.
  • Hummus and pita.

What meat goes with white wine?

Chicken and other poultry White meat such as chicken or turkey breast tends to pair well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game matches nicely with medium-bodied red wines such as Pinot Noir or Cabernet Sauvignon.

What foods go well with wine?

Keep reading for 11 delicious food and wine pairings.

  • Sangiovese Pairs with Pizza and Other Tomato-Based Dishes.
  • Pinot Grigio Pairs with Seafood Dishes.
  • Rosé Pairs with Cheesy Dishes.
  • Prosecco Pairs with Prosciutto and Melon.
  • Malbec Pairs with Barbecue Dishes.
  • Cabernet Sauvignon Pairs with Steak and Other Red Meats.

What fruit goes with white wine?

White wines range from very sweet to very dry, so there is almost always a good fruit pairing for any type of white wine. Sparkling whites with light sweetness and sweet wines like Muscat pair well with berries, while fruits like apples and pears go good with whites in the mid-sweetness range such as Pinot Grigio.

Does white wine go with cheese?

White wine is close to the perfect match for cheese – and generally far better than red wine. The freshness of the white wine, the perfumed notes and the combination of sweetness and acidity suit many cheeses.

What cheese goes with wine?

12 Classic Wine and Cheese Pairings

  • Pinot Noir and Gruyere.
  • Champagne and Brie.
  • Moscato d’Asti and Gorgonzola.
  • Tempranillo and Idiazabal.
  • Sauvignon Blanc and Goat Cheese.
  • Cabernet Sauvignon and Aged Cheddar.
  • Provence Rosé and Havarti.
  • Riesling and Raclette.

How do you drink white wine with food?

Pairing White Wine with Food. Drink chardonnay with seafood in a rich sauce. This type of white wine is particularly good with fatty fish like salmon, or with seafood that is served in a lush, creamy sauce. It also goes well with dishes that have a strong umami flavor, like mushrooms.

Does white wine go with steak?

Wine and steak go hand in hand. But most often, diners drink red wine with red meat. Which explains why much of the bottle list at chef Marc Forgione’s Tribeca, New York steakhouse, American Cut, is dedicated to reds. But, according to sommelier Mariette Bolitiski, many white wines, surprisingly, play nice with beef.

Does white wine go with roast beef?

Indeed, a range of bright white wines, not just skin-contact examples, could work with a dish like that. And Mason finds that barrel-aged Chardonnay, given the diversity of styles in which it can be produced, is often a great go-to for pairing with beef.

Does white wine go with pork?

The best wine for pork will be something high in acidity. This could be white or red, or even rosé. For white wines, these include Riesling, Chenin Blanc, Furmint, and Chardonnay that hasn’t gone through malolactic fermentation. For reds, Gamay and Cabernet Franc.

Is pizza good with wine?

Here are a few guidelines for pairings: TOMATO-BASED: Simple tomato sauce pizzas like marinara or Margherita tend to go well with dry rosé wines and light reds. WHITE PIZZA: Pizza bianca, or “white pizza,” pairs well with white wines like Pinot Grigio, Falanghina, and even Prosecco.

5 Best Foods to Eat with White Wine

Image courtesy of pexel.com White wines are delicate, straightforward, and refreshing. They should be served chilled, with some being served at a colder temperature than others. In comparison to their red wine cousins, they are regarded to be considerably more delicate. That being said, white wines tend to match well with lighter flavors in order to avoid upsetting the palate’s natural balance of flavors. Here are 5 meals that go well with white wine that you should consider matching with your pick of white wine while dining out or serving it to guests in your house if you’re not sure when to order white wine in a restaurant or when to serve it to guests in your home.

Most people think of chicken when they think of Thanksgiving, but don’t forget that a roast turkey should be served with a glass of white wine.

Shrimp, crab, and lobster are some of the most popular seafood options.

Generally speaking, white wines go well with seafood, although particular sea delicacies are richer and more substantial than others and should be handled as such when pairing with white wines.

  • Appetizers and salads are served.
  • To pair with these delicate flavors, almost any white wine would suffice, but Chardonnay is a particularly good choice.
  • In addition to a cheese plate consisting of cream cheeses such as Havarti, gouda, and muenster, all white wines (with the exception of Chardonnay) are appropriate to offer.
  • Even though chardonnay is a natural paring partner, try a dry Riesling or an unoaked sauvignon blanc to get a true sense of the experience.
  • So if you’re planning to host a dinner party, make sure to have your white wines chilled and ready for serving with appetisers and salads.

Remember to indulge in the manner that is most enjoyable to you. Some people prefer to drink white wine throughout their meal, despite the fact that the flavors of the food change from light to heavy, and if that is what feels most comfortable on your palate, go ahead and do it.

What Food Goes With White Wine?

‘Where is the greatest wine restaurant around me,’ you might be wondering. The light and crisp flavor of white wine makes it an excellent meal paring choice as the spring season approaches. There are several foods that are excellent companions to white wine since they provide a wonderful balance of refreshing tastes to your palate. One of a kind in south Miami, our exclusive range of wines, along with our full and sophisticated cuisine of Italian classics, creates a unique dining experience. When it comes to delicious white wine meal combinations with a contemporary twist, you won’t have to go far.

Why We Love White Wine

It has been said by many a foodie that white wine works well with almost everything! There are so many different types of white wine that it’s impossible to choose just one. Chardonnay is the most widely consumed white wine, and it is derived from the green grapes that we all adore. You won’t be able to get these grapes at the shop, so there’s no use in attempting to manufacture them yourself. While this may come as a disappointment, you may be pleased to hear that this kind of grape originated in the Burgundy area of eastern France, where it is presently grown.

For the avoidance of doubt, all champagne is deemed sparkling wine, but not all sparkling wines are called champagne, as previously stated.

They’re perfect for celebrating important events, but we urge that you enjoy them anytime you choose.

What Food Goes with White Wine

White wine and food matching is a serious endeavor. This is why we wanted to offer our ideas for the foods that go best with white wine. When it comes to wine matching, it’s helpful to remember that light wines pair well with light foods and heavy wines pair well with heavier dishes, for example. The lighter the wine should be, the less hard the meal is to prepare. This may appear to be an oversimplification, but when you have a range of wines as big as ours, it makes things easier to understand.

  • This is a serious business: matching white wine with food. As a result, we wanted to share our suggestions for the foods that go best with white wine. When it comes to wine pairing, it is helpful to remember that light wines pair well with light meals and heavier wines work well with heavier dishes. Lighter wines should be chosen for dishes that are not overly intricate. When you have a big assortment of wines like we have, this may seem like oversimplification, but it makes things simpler. For those of you who enjoy white wine pairings, here are a few recommendations:

Try Our White Wine Promotions

We are inviting all white wine enthusiasts to take advantage of our weekly promotional offers. When you’re searching for a relaxing way to unwind after a long day at the office, our Happy Hour deals are the perfect solution! You may indulge in our Mama’s Meatballs, one of our most popular appetizers, as well as any of our flatbread pizzas from 4 p.m. to 6 p.m. We offer half-price glasses of a choice of quality white wines from our reserve collection in addition to our regular prices. Mondays are a great day to start your work week off well with Half Priced Bottles!

A few of the wines in our collection are Avissi Prosecco, Ferrari Brut Champagne, Terlato Pinot Grigio, Matanzas Creek Sauvignon Blanc, Moscato d’Asti, and many more.

It is not necessary to celebrate a particular event in order to enjoy a fine bottle of champagne or sparkling wine. All you need is good company, family, and delicious cuisine.

Best Wine Restaurant Near Me

“Do you know where the greatest wine restaurant around me is?” you may still be asking. We’re located in the heart of gorgeous South Miami, and we provide patio seating as well as private event reservations. On certain evenings during the weekend, we will provide live music to warm up the brisk spring nights. We encourage you to visit our website for additional information on forthcoming dates and locations. We invite you to join us for Residency Night, Progressive Jazz Night, One-Man-Band Night, and our Acoustic Sunday Brunch, where you’ll be entertained by a dynamic variety of smooth jazz performers.

  • You’ll want to take advantage of our extra promotional discounts, which include Artisanal Pizza Night on Tuesdays, which has 11-inch signature gourmet pizzas, and Pasta Night on Wednesdays, which features pasta meals for just $12!
  • Are you celebrating a special occasion such as a birthday, anniversary, or graduation?
  • Please feel free to make a reservation for our private event space at your earliest convenience.
  • The following meal options are available: private, semi-private, and buyout, with changes made to accommodate cocktail sitting.
  • To experience the greatest wine pairings, Italian food, and live music, give us a call now to make a reservation for your table!

Match white wine with food

Chardonnay has a medium to full body and is a great match with roasted chicken and turkey dishes. Pour a “oaky” or “oaked” Chardonnay with smoked salmon or trout, for instance. Parsley and garlic-crusted chicken drumsticks in the oven Spaghetti with smoked salmon and dill Trout smoked in a smoker, watercress salad with beetroot More information on Chardonnay

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Chenin Blanc

Pair a dry Chenin Blanc with a basic roast pork dish, such as roast pork with prunes. Chenin Blancs are a sweet wine that pairs nicely with tart lemon desserts or bread and butter pudding. Apples and cider vinegar are used to roast the pork. rosemary Lemonamaretti ice with a hint of sparkle Roasted pork with lemon gremolata on the side More information about Chenin Blanc


Colombard is a light to medium-bodied wine that pairs well with goat’s cheese salads and root vegetable soups, such as carrot or parsnip soup.

Also, it pairs beautifully with chicken breasts in creamy sauces. Patties made with goat’s cheese and fresh herbs Soup with carrots and lentils that has been spiced Creamy chicken and pumpkin soup More information on Colombard


Gewürztraminer is available in both sweet and dry varieties. Wines that are dry pair well with Asian flavors and spicy dishes, while sweet wines pair well with fruit tarts and creamy blue cheeses. Curry with prawns from Kerala Peach-almond tarts that have been squashed Tarte au noix de pruneau More information about Gewürztraminer


Drinking dry or off-dry Muscat on its own as an aperitif is an excellent idea. Desserts like as baklava and other honeyed pastries go well with sweet types, while fortified styles are delicious on their own, with ice cream, or even with fruit cake. Sparkling Muscat is a versatile wine that pairs well with a variety of sweet desserts. Honey-roasted figalmond tart (with apricots) Dates and walnuts cake made with honey Salad de saison au sucre et l’eau More information on Muscat

Pinot Gris

Pinot Grigio is best enjoyed with companions and without food. With Chinese cuisine, Pinot Gris complements dishes like as dim sum, spring rolls, and duck confit perfectly. Roasted duck with hoisin sauce and soy sauce Pork and veggie rolls that are crispy on the outside and soft on the inside Lettuce rolls are a type of lettuce roll. More information on Pinot Gris


Elegant German Rieslings are ideal as an aperitif, while youthful New World types pair nicely with foods such as Thai green curry and chicken korma, among other things. If you like something a little sweeter, try delicate sweet versions with crumbled apple, and save the sweetest for serving with handmade vanilla ice cream. Thai chicken curry is a dish that is popular in Thailand. Crumble of apple and walnuts The best vanilla ice cream on the planet More information on Riesling

Sauvignon Blanc

The French, for example, pair dry styles with goat’s cheese, which they call ‘Sancerre’. If you have a sweet bottle of wine, foie gras is the traditional pairing in Bordeaux. You might also experiment with creamy blue cheese or caramelized peaches or plums. Tart with goat’s cheese, potatoes, and onions Gnocchi with blue cheese With marsala custard, a spicy plum tart is served. More information about Sauvignon Blanc


a dish of fish cakes with a dry Apricot pie, treacle sponge, or other sweet classic puddings pair perfectly with sweet kinds of wine, whereas Semillon and chardonnay are a marriage made in heaven. Tender fish cakes served with tartare sauce Chicken korma with a light sauce A delicious rice pudding recipe Semillion’s biography may be found here.


Alternatively, try pairing it with heartier “fusion” dishes such as fish with mango and chilli or chicken with mango and chilli. Green mango salad with prawns is a refreshing dish. Pad Thai with lime and coriander chicken More information on Viognier Do you like red wine instead? See our guide on pairing red wine with food for more information.

23 Delightful White Wine Recipes to Make Now

Obster GnudiImage courtesy of Abby Hocking White wines that are bright and buttery are the perfect fit for a variety of cuisines, but cooking with white wine may be much more enjoyable. When you add wine to your recipes, you may make delicious pastas, meals with mussels, clams, and oysters, and a variety of poultry dishes even better.

The great entrée to pair with Sauvignon Blanc or Pinot Grigio is chicken thighs with white wine sauce, buttery pasta with clams, or brothy mussels. Continue reading for some of our favorite ways to prepare dishes with white wine.

Coq au Riesling

Roasted Chicken with Riesling Sauce In this creamy version of coq au vin, the chicken is simmered in dry Riesling and finished with a swirl of silky-rich crème fraîche, which elevates the dish to a delectable level of decadence. Advertisement Advertisement

Poached Salmon with Corn and White Wine-Butter Sauce

Salmon with corn and white wine poached in a white wine sauce The Butter Sauce has 150 calories per serving. Frances Janisch is credited with this image. Poaching fish in wine is a simple technique to infuse it with delicate flavor while keeping it moist. Garnish the salmon with coarse salt to prevent the seasoning from being washed away during preparation.

Sauvignon Blanc-Steamed Mussels with Garlic Toasts

Bordeaux’s Ch acirc;teau Haut Rian was released in 2009. Sec Stephanie Foley took the photograph. A fresh, lemony Sauvignon Blanc, such as Indaba, would be excellent with these mussels as well as to drink with them afterward. Advertisement

Riesling Gelée with Strawberry Conserve

Strawberry Conserve and Riesling Gel eacute;e are served together. This stunning, magnificent dessert is simple to create and may even be done the day before serving.

Viognier-Steamed Clams with Bacon and Parsnips

Steamed Clams with Bacon and Parsnips in a Fruity and Flowery ViognierThese salty clams with bacon garnish, steamed in a fruity and floral Viognier, are great for the colder spring and fall months. Serve them with a glass of the wine that they were steamed in.

Roasted Peaches with Mascarpone Ice Cream

Peaches roasted in the oven and served with Mascarpone Ice Cream Featured image courtesy of James Merrell Chef Daniel Humm mixes roasted peaches with honey-rosemary syrup, and the use of mascarpone in this ice cream demonstrates a significant Italian influence due to the usage of mascarpone. Advertisement Advertisement

Zesty Braised Chicken with Lemon and Capers

Braised Chicken with Lemon and Capers in a Spicy Sauce The citrus-and-caper-infused beverage is boosted by the addition of Sauvignon Blanc.

Seared Scallops with Pinot Gris Butter Sauce

Scallops in a Pinot Gris Butter Sauce, seared to perfection Quentin Bacon is credited with this image. Chef Hugh Acheson uses shallots, butter, and Pinot Gris to make a sauce for scallops that is described as follows: “Pinot Gris likes seafood,” he says.

Garlicky Littleneck Clams with Fregola

With Fregola, Garlicky Littleneck Clams are served. Photograph courtesy of Constantine Poulos The highlight of this filling meal is a sweet and flexible garlic puree, which adds sweetness and versatility to the dish. To use up leftovers, spread them on toast in place of butter or mix them into Greek yogurt for a quick and easy dip. Once the garlic puree is prepared, this meal may be assembled in a matter of minutes. Advertisement

Saffron Risotto

Risotto with Saffron Photograph courtesy of Jennifer Causey When making this risotto, bone marrow is one of the basic components to use. Generally speaking, it is not something that most people have on hand. Snake River Farms, one of America’s premier meat providers, has found a solution to the problem. Chef’s Gold is a dry-aged beef fat product that they package and sell.

The flavor is deep and robust, and it may be kept frozen for up to three months. And it incorporates into the risotto in the same way that most recipes ask for butter at the conclusion of the cooking process. In this meal, it works exceptionally well as a substitute for marrow.

Linguine with Clams and Fennel

Linguine with clams and fennel is a dish that may be prepared in a variety of ways. Image courtesy of Tara Fisher Cooking clams with sautéed fennel and leeks enhances the taste of the seafood dish. When it comes to this chile-laced spaghetti from chef Erling Wu-Bower, they’re enthralled.

White Wine–Baked Apples

Baked Apples ndash; White Wine ndash; Image courtesy of Abby Hocking / FoodWine Making these simple baked apples from Spanish winemaker lvaro Palacios is made much easier by pairing them with a good sipping wine, such as white Rioja. Advertisement

Pork Loin Roast with Caramelized Onions and White Wine–Dijon Sauce

Roasted Pork Loin with Caramelized Onions and a White Wine-Dijon Sauce Photograph courtesy of Charissa Fay Use a roasting pan fitted with a rack to elevate the pig roast while it cooks in order to ensure that it receives enough air circulation around it (particularly beneath) during the cooking process.

Slow-Roasted Lamb Shoulder with Shallots and White Wine

The recipe for Slow-Roasted Lamb Shoulder with Shallots and White Wine is available here. Photograph courtesy of Eva Kolenko Pre-salting the lamb (for as long as possible) will enhance the taste and moisture content of the meat while also increasing its softness and moisture content. Following that, a simple sear followed by a braise produces fork-tender pieces of beef. A tablespoon of garlicky gremolata brings out the best in the flavors that have been simmering for hours.

Baked Clams with Bacon and Garlic

The recipe for Slow-Roasted Lamb Shoulder with Shallots and White Wine is available online. Eva Kolenko provided the photography. In addition to increasing moisture and softness in the meat, pre-salting it (for as long as possible) can enhance taste and deepen flavor. Simple searing followed by braising results in fork-tender hunks of beef in the end result. A spoonful of garlicky gremolata brings out the best in the flavors that have been cooking for a while.

Chicken with Roasted-Garlic Pan Sauce

Photo courtesy of Abby Hocking / FoodWine.com Chicken with Roasted-Garlic Pan Sauce The rotisserie chicken and sauce from El Asador de Nati in Córdoba served with this meal served as inspiration. The pan drippings from the chicken, along with an entire head of succulent roasted garlic, provide the foundation for the thick, intensely fragrant pan sauce.

Summer Squash Gratin

Summer Squash Gratin (Photo courtesy of John Kernick) Laura Rege puts the abundance of summer squash and zucchini to good use in this gorgeous and extremely easy gratin, which is enhanced by the addition of white wine, leeks, and Gruyère cheese to create a superb taste profile.

Fennel-and-Mussels Alfredo

It is possible that this rule-breaking spaghetti from chef Joshua McFadden will radically transform your opinion on dairy and shellfish. The brininess of the mussels is wonderfully balanced by the sauce’s intensely sweet and creamy taste, which has been enhanced by the addition of anise. ” data-title=”fennel-and-mussels-alfredo-XL-RECIPE2017″ data-shop-image=”true” data-original-width=”1000″ data-original-height=”1000″ data-high-density=”true” data-crop-percentage=”100″ data-tracking-zone=”image” data-orientation=”default”>p It is possible that this rule-breaking spaghetti from chef Joshua McFadden will radically transform your opinion on dairy and shellfish.

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The brininess of the mussels is wonderfully balanced by the sauce’s intensely sweet and creamy taste, which has been enhanced by the addition of anise. Advertisement

Lobster Gnudi

:obster GnudiImage courtesy of Abby Hocking Using brilliant green peas and ramp leaves, chef Scott Conant transforms this beautiful lobster gnudi meal into something more springlike. If you have some fresh fava beans on hand, they would be a wonderful addition to this recipe.

Buttered Pasta with Clams and Green Chiles

Chef Andrew Brochu of Chicago rsquo;s Roister restaurant creates a delectable twist on classic pasta with clam sauce by using a fiery green chile ragout, fresh herbs, crème fra icirc;che, and lime juice. data-title=”butter-pasta-with-clams-and-green-chiles-XL-RECIPE2017″ data-shop-image=”true” data-original-width=”1000″ data-original-height=”1000″ data-high-density=”true” data-crop-percentage=”100″ data-tracking-zone=”image” data-orientation=”default”>p Chef Andrew Brochu of Chicago’s Roister restaurant adds a fiery green chile ragout, fresh herbs, crème fraiche, and lime juice to traditional pasta with clam sauce for a delectable twist.

/p Chef Andrew Brochu of Chicago’s Roister restaurant creates a delectable twist on classic pasta with clam sauce by incorporating a fiery green chile ragout, fresh herbs, crème fraîche, and lime juice into the dish.

Linguine with Red Clam Sauce

Pasta tossed with plenty of chopped clams, garlic, and tomato sauce is a classic Italian-American dish that has been around for generations. A few modest details help to accentuate the homey feel in this room: While anchovies enhance the savory flavor of the clam sauce, herb-infused vermouth substitutes for dry white wine (although either would be fine), and a small amount of butter tossed in at the end joins the pasta and sauce in a wonderfully beautiful way, this dish is also a work of art.

Rustic Garlic Chicken

Three heads of garlic, to be exact. It is not necessary to peel the cloves before using them. During the cooking process, they get softer and have a delicate sweetness to them. As each individual slices the garlic from its peel onto the dish, the garlic is consumed with the chicken. data-title=”2012-r-xl-rustic-garlic-chicken” data-shop-image=”true” data-original-width=”2000″ data-original-height=”2000″ data-high-density=”true” data-crop-percentage=”100″ data-tracking-zone=”image” data-orientation=”default”>p Three heads of garlic, to be exact.

During the cooking process, they get softer and have a delicate sweetness to them.

/pThree heads of garlic, to be exact.

During the cooking process, they get softer and have a delicate sweetness to them.

Risotto with Anchovy and Ginger

A buttery risotto flavored with salted anchovies and colatura, a profoundly salty Italian variant of fish sauce, is served at the Con Poulos restaurant in Rome.

The chef garnishes the dish with candied ginger, which provides a startling and wonderful contrast to the thick risotto flavor.

What Kind of Food Goes Well with White Wine?

White wine may be used to cut through complicated, salty foods, improving the flavor of both the food and the wine. Image courtesy of Wikimedia Commons user Nonnietang. White wines aren’t the easiest to combine with food; their light, delicate notes can be overpowered by even the simplest beef stew or roasted chicken. The best coupling of white wine with food, in my opinion, is a superb match of white wine and cuisine. It seems more complicated when you achieve the proper balance of tastes; you will taste every pinch of paprika and sprig of thyme when you achieve this equilibrium.

When it comes to pairing different forms of white wine with different types of food, as long as you know how to recognize and emphasize important tastes in each dish, the possibilities are endless.

Dry Wines

Light, dry white wines seem to do best when the food they’re served with isn’t very complicated; they match particularly well with fresh seafood, dishes with a natural sweetness, and anything that contains citrus. Because of their acidity, they cut through sweet tastes, allowing you to experience each and every component. These whites also help to keep your palette from becoming overwhelmed by a large number of sweet sensations at the same time. However, these types of wines should not be paired with acidic foods.

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In the realm of wine and food pairings, it is common for opposites to attract.

Must-Try Pairings

Vineyard 29 is a winery located in the town of Vineyard 29 in the town of Vineyard 29. Sauvignon Blanc (aromatic, earthy, acidic): Serve with pea soup to bring out the sweetness of the soup while also complementing the herbaceous characteristics in the soup. Pair with foie gras or goat cheese to elevate and enhance the delicate, fatty tastes of the dish. Raveneau Chablis Les Clos (citrusy, mineral-heavy, brilliant): Raveneau Chablis Les Clos (citrusy, mineral-heavy, bright)

Sweet Wines

Light, sweet white wines go nicely with foods that are somewhat spicy or acidic. Take, for example, a sweet Chenin Blanc wine. As wine director Todd Smith points out, you may not anticipate this delicate wine to go well with a spicy Indian curry made with 25 ingredients, but it does. Chenin Blanc separates the flavors of the curry because it contains an underlying acidity that is characteristic in most white wines, which allows it to do so. It’s also sweet enough to counterbalance the tangier, spicier flavours of the curry.

In order to prevent the wine from tasting sour, you should avoid pairing a dry Riesling with something rich, such as a slice of cheesecake. Consider combining a light, ultra-sweet white wine with a dessert that is as sweet in flavor.

Must-Try Pairings

The JJ Prum Riesling (caramelized fruits, minerality, fragrant flowers) is a great wine to serve with an Indian-style chicken curry to help separate the complex spices and enhance the dish’s naturally herbaceous flavor. A Huet Chenin Blanc (honeycomb, soft fruits, extremely sweet) is a great match for caramel creme brulee since it mimics the sweetness of the dish.

Sparkling Wine

One of my friends once told me that she drank a bottle of Moet Chandon with a bag of cheap potato chips when she was just learning about great wine. At the time, I was just learning about excellent wine. I was taken aback and maybe a bit irritated by what I heard. How could she treat a fine bottle of Champagne in such a snobbish manner? As it turned out, I hadn’t attempted the pairing before, and it was instantly apparent that it was a fantastic idea. The bubbles in the wine added to the excitement of the saltiness of the chips, while the fruitiness of the wine balanced out the savory snack.

With its versatility, sparkling white wine may be served with anything from greasy snack meals to Thai curries and caviar to aperitifs.

The carbonation in Champagne, Cava, and Prosecco keeps the meals alive, even if they are bogged down by deep-fried breading and other ingredients like bacon.

Must-Try Pairings

When served with pad thai, Krug Clos du Mesnil (nutty, apple-heavy, minerality) will enhance the peanut tastes of the sauce and help to break up the weight of the meal. Louis Roederer is a winemaker from France. With vegetable and fish tempura, try pairing a Cristal Rose (aromatic, fruity, intense) to cut through the fattiness of the breading. The strength of the wine allows it to compete with deep-fried meals like fried chicken.

Aged Whites

Aged white wines (such as those older than 10 years) will pair well with a different set of meals than their younger counterparts, which means that the foods that pair well with aged white wines will differ from those that pair well with their younger counterparts. This is due to the fact that older wines have a more subtle individuality as they age, making them more delicate on the taste. Personally, I don’t serve any food with white wines that are more than 25 years old since I feel the characteristics of the wine to be enough satisfying on their own.

The soft nuttiness of the cheese will enhance the roasted nut characteristics of an aged Chardonnay without dominating the wine’s soft, cooked fruit aromas, which is ideal for pairing with seafood.

Must-Try Pairings

Pair agedPierre-Yves Colin-Morey Montrachet (rich, nutty, flowery) with a gently seasoned cashew cheese to complete the experience. A vegan cheese with rich almonds will compliment the toastiness of wine without overloading your taste buds like a typical dairy cheese. Vegan Cheese: What is it? AgedYquem(honey-like, concentrated, creamy): Pair with camembert to bring out the sweetness of the wine’s honey notes and to bring out the creaminess of the wine’s creaminess of the wine. When it comes to selecting the appropriate complement for white wine, go with wines that have similar intensities to the white wine.

When it comes to bringing out delicate tastes in food, white wines may be even more strong than reds, which is why they have become my go-to party wines.

Contact us now to have access to the finest wines from across the world, including excellent Champagne. Image courtesy of Nonnietang (Own work), courtesy of Wikimedia Commons.

Author:Vinfolio Staff

At Vinfolio, we assist our clients with the purchase, sale, storage, and management of their most prized bottles of wine. While working, we’re just a group of passionate and slightly crazy oenophiles who like nothing more than a good glass of vintage Champagne, followed by a Burgundy, and then a Bordeaux to get the party started. We’re continually obsessing about the latest (and oldest) vintages, and we want to share our expertise and enthusiasm for wine with our readers through this website.

Food and Wine Pairing Basics (Start Here!)

Learn the fundamentals of food and wine matching so that you may design your own combinations. This tutorial will walk you through the process of pairing. You’ll also learn what characteristics to look for in a dish in order to create excellent wine pairings. A excellent food and wine match achieves a harmonious balance between the components of a dish and the qualities of a bottle of wine. While the art of combining food and wine might be difficult to master, the fundamentals are straightforward.

9 Tips For Pairing WineFood

In case you’re just beginning began, these tried-and-true approaches for creating consistently fantastic pairings will be of great assistance. That being said, as you grow more comfortable with different wines, you will gain confidence and will be able to explore and break the rules! (Gamaywithtroutanyone?)

  1. The acidity of the wine should be higher than that of the meal. A sweeter wine should be served with a sweeter meal. The taste intensity of the wine should be the same as that of the dish. Red wines go best with strong-flavored foods (such as red meat)
  2. White wines go best with light-flavored meats. When it comes to meat, light-intensity meats (such as fish or chicken) go well with white wines. Bitter wines (for example, red wines) are best paired with fatty foods. It is preferable to pair the wine with the sauce rather than with the meat in this case. White, sparkling, and rosé wines are frequently paired with foods that are diametrically opposed to one another. Red wines are more often than not to provide harmonious combinations with other foods.

Aroma molecules are matched with flavors in flavor pairings. Featured image courtesy of Wine Folly: The Essential Guide to Wine.

Congruent Pairings vs Contrasting Pairings

By opposing tastes and flavors, a contrasting paring brings about a sense of equilibrium. A congruent pairing generates balance by boosting taste molecules that are shared by both partners. Purchase the book and receive the course! You can enroll in the Wine 101 Course (a $50 value). With the purchase of Wine Folly: Magnum Edition, you will receive this bonus. Read on to find out more Flavor matching are represented by blue lines, whereas flavor conflicts are represented by gray lines. The design is based on the book Wine Folly: The Essential Guide to Wine.

Identify The Basics Tastes

These days, we’ve learnt that there are over 20 various tastes present in food – ranging from the most fundamental, such as sweet, sour, and fat; to the most extreme, such as spicy, umami; and the most electrifying, such as electric. When it comes to combining food and wine, you only need to think about six tastes: salt, acid, sweetness, bitterness, fat, and spice, to name a few (Piquant).

Basic Taste Components in Wine

Wine, for the most part, lacks the three flavors of fatness, spice, and salty, but it does include acidity, sweetness, and bitterness in variable degrees, depending on the variety. In general, you can divide wines into three categories: table wines, aperitif wines, and dessert wines.

  1. Generally speaking, wine lacks the three flavors of fatness, spiciness, and saltiness
  2. But, it does include various amounts of acidity, sweetness, and bitterness. To put it another way, you may divide wines into three categories: sparkling, semi-sweet, and dry.

Basic Taste Components in Food

Reduce a meal to its most fundamental flavors and flavors that stand out. Cooked macaroni, for example, contains two basic components: fat and sodium. It is a bit more sophisticated than traditional barbeque since it incorporates fat, salt, sweetness, and spice (as well as a little acid!

). Even recipes that do not contain meat may be made simpler. For example, a green salad has acidity and bitterness, but creamed corn contains fatness and sweetness, respectively.

Consider the Intensity

Meal:Is the food extremely light or extremely rich? Although a salad may appear lighter, the dressing, which may be a balsamic vinaigrette with strong acidity, may make the dish. If the intensity of the meal isn’t immediately apparent, simply concentrate on the strength of each taste component (acidity, fat, sweet, etc). WINE:Does the wine have a mild or strong flavor? Here are a few illustrations:

  • IS THE FOOD EXTREMELY LIGHT OR EXTREMELY HEAVY? Despite the appearance of being more light, a salad could really include a high acidity dressing such as balsamico vinaigrette. If the dish’s intensity isn’t immediately apparent, simply concentrate on the strength of each taste component individually (acidity, fat, sweet, etc). DO YOU LIKE YOUR WINE LIGHT OR STRONG? As an illustration, consider the following sentences:

Do you require other examples? 8 Frequently Used Wines and Their Tasting Profiles

Find Contrasting or Congruent Pairings

Now that you’ve identified all of the fundamental flavor components in your meal, you can begin experimenting with other partnering alternatives. There are various different combinations for the baked macaroni, which is a straightforward example: A COMPLEMENTARY PAIRING: A white wine with a strong acidity will balance out the fat in the macaroni and cheese. A conventional mac and cheese dish with a creamy béchamel sauce and a zesty white wine such as Pinot Grigio, Assyrtiko or Sauvignon Blanc would result in a Complementary Pairing, for example.

If a conventional macaroni-and-cheese dish, with its creamy béchamel sauce, is paired with a creamy white wine like Viognier or Chardonnay, the result is a Congruent Pairing.

Getting Creative

Once you’ve achieved harmony with the primary taste components in both the wine and the food, you may experiment with the more subtle tastes by matching them together. Here are some examples of mac and cheese variations that you may try: WINE WITH Strong BITTERNESS (TANNIN): The philosophy behind this match is that the high bitterness (tannin) of the wine will be balanced out by the salt and fat in the macaroni. You’ll have the remaining delicate tastes to match with the cheese and wine when you’ve completed this balancing act.

  1. Combining smokey tastes results in a Congruent Pairing, but the tannins in the wine result in a Complementary Pairing when paired with the fat in the meal.
  2. In the case of mac and cheese with ham, a zesty white wine with a hint of sweetness, such as Riesling, would be a good complement.
  3. Have you ever created a fantastic meal and wine pairing?
  4. Please leave a remark in the section below.

The Most Iconic Food and White Wine Pairings — and Why They Work So Well

When it comes to curating a wine list for a restaurant, the stakes are high. The task of selecting the “perfect” wine to accompany a dinner can be a difficult one for many people. The good news is as follows: As someone who has worked as a chef for several years and who is now involved in the wine industry, I strongly think that you should drink what you enjoy with whatever you’re eating at the time. Having said that, certain foods may be made incomparably better by combining them with the appropriate wine.

  1. Don’t let a drop pass you by!
  2. If you’re looking to pair food and wine, there are two schools of thought to consider.
  3. Throughout each scenario, the meal serves as the compass, guiding the choice of wine.
  4. As an example, if you’re eating something really acidic, such as ceviche, you can consider pairing it with a wine that’s also highly acidic, such as Sauvignon Blanc.
  5. The second pairing concept, on the other hand, takes the opposite approach: it emphasizes contrast.
  6. Whenever you’re eating anything bitter or spicy, you should drink a wine with a touch sweetness to balance it out.

Curry with off-dryRieslingis a fantastic illustration of this pairing. Are you ready to savor some gastronomical pairings produced in heavenly paradise? Here are five of the most famous food and white wine combinations in the world, as well as the reasons why they work.

Foie Gras and Sauternes

Foie gras is a contentious ingredient, and many people prefer not to consume it because of ethical concerns. Sauternes, Bordeaux’s famed sweet wine, is the perfect accompaniment for those who do consume it – no judgment here. — The flavor of foie gras, whether pan-fried or cooked as paté, is a rich, buttery blend with a little metallic tinge to it. Among the few wines that can equal the depth of the ingredient’s richness while still providing the sharp acidity essential to refresh the palate, Sauternes is one of the most notable.

To make a good wine, you need three things: sugar, acidity, and powerful flavors, all of which are found in abundance in Sauternes.

Lobster and Oak-Aged Chardonnay

Some of the world’s best white wines are made by blending slight oak influence with Chardonnaygrapes, which produces some of the world’s best white wines. The misuse of oak chips, particularly in California, has caused many people to forget that while eating lobster there’s no better companion than a well-balanced oak-aged Chardonnay to accompany it. When the wine is aged in oak barrels, it develops a buttery flavor that is a wonderful compliment to the sweet richness of lobster meat. A quality Chardonnay will also generally have a crisp, palate-cleansing acidity, and the world’s top bottles, such as those from Burgundy’s Côte d’Or, will have pronounced mineral notes that will enhance the seafood flavour of the shellfish in this match, according to the experts.

Oysters and Muscadet

Freshly shucked oysters have a distinct oceanic scent and a briny taste characteristic that is unique to this species. Muscadet, its ideal match, has comparable maritime characteristics to the fish, but its zesty acidity cuts through the fatty meat of the seafood. When the Melon de Bourgogne variety is used in the production of this wine, which is found in the western borders of France’s Loire Valley, the wine is often fermented on the lees for a period of time, which imparts a delicate richness that is reminiscent of oysters.

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Caviar and Champagne

A briny flavor characteristic may be found in freshly shucked oysters, which have an oceanic scent and taste. Muscadet, its ideal match, has comparable marine characteristics to the seafood, but its zesty acidity cuts through the fatty meat of the fish and shellfish. When the Melon de Bourgogne variety is used in the production of this wine, which is found on the western margins of France’s Loire Valley, the wine is often fermented on the lees for a period of time, which imparts a delicate richness reminiscent to that of the oyster.

Goat Cheese and Sancerre

This match is an excellent example of how to combine a regional wine with a delicacy from the region. Sancerre is well known as the traditional home of the now ubiquitous Sauvignon Blanc grape, but it is also known for its excellent, tangy goat cheese. The strong flavors and electric acidity of Sancerre cut through the creamy cheese, while the minerality of the wine blends with the saltiness of the cheese to create a complex taste profile.

If you’re looking for a delicious way to start your meal, try it as an aperitif or with the cheese as the star of a simple arugula salad, which will bring out the green notes in the wine. Date of publication: August 25, 2019

Our Favorite Summer White Wine Food Pairings

We can’t get enough of white wine in the summer, and neither can you. What could be better than basking in the rays of the summer sun while sipping a chilled white wine to cool off? Interested in learning more about summer white wines? Take a look at the list below for some inspiration! We’ve put together some delectable summer white wine food pairings so that you may take advantage of the warm weather, seasonal produce, and the greatest white wines for summer.

Sauvignon Blanc

In addition to being one of the most well recognized summer wines, Sauvignon Blanc also happens to be a fantastic option for the season. Take it to the barbecue or a summer seafood picnic; it’s such a flexible choice that it will go with nearly all of your summer dishes.

Pair Your Bottle With:

  • All of your favorite sushi is here
  • Grilled vegetables (think kabobs)
  • Seafood (shrimp, crab, oysters)
  • And grilled meats


Each and every one of your favorite sushi rolls; Shrimp, crab, and oysters (as well as kabobs) and grilled vegetables

Pair Your Bottle With:

  • The artichoke dip of your choice
  • Moroccan cuisine
  • Seafood and duck dishes
  • And more.


Another excellent and one-of-a-kind option for a white wine is the lovely Albario grape. Light in body and low in sweetness, it goes well with a variety of fresh, seasonal foods. Lemon zest, grapefruit, peach, and a sense of salt (it’s a coastal grape) are among the flavors you’ll detect. Because of its maritime origins, Albario is a fantastic match for white seafood and meats, particularly chicken.

Pair Your Bottle With:

  • One other excellent and one-of-a-kind option for a white wine is the stunning Albario grape variety. It’s light in body and low in sweetness, and it goes nicely with a variety of your favorite fresh, seasonal foods. Citrus zest, grapefruit juice, peach, and a trace of salt (it’s a coastal grape) are among the flavors you’ll encounter. As a result of its roots on the seashore, Albario mixes beautifully with white seafood and meats.

Chenin Blanc

Some of our past pieces have discussed Chenin Blanc, which is a versatile white wine that can be enjoyed by wine enthusiasts of all backgrounds. Chenin Blanc is available in a variety of types, including dry, off-dry, sweet, and sparkling, so pick a bottle that complements the meal you’re serving. The tastes of jasmine, passion fruit, and ripe pear will be more intense in off-dry bottles; mango, ginger, and mandarin orange will be more prominent in sweet bottles.

Pair Your Bottle With:

  • A sweeter Chenin Blanc to pair with Southeast Asian food
  • Fish tacos with crisp cabbage and coleslaw
  • Vegetable dishes with creamy cheeses
  • And other delicacies.


Finally, we have the popular Chardonnay, which is the final wine on our list of summer white wine meal pairings. This white wine is so popular that we had to create a pairing guide for you. It’s important to be selective about what you eat when drinking this since pungent foods might overpower the nuances of the wine. This wine works nicely with other wines that are both rich and gentle in flavor.

Pair Your Bottle With:

  • Pasta recipes with cream sauces
  • Dishes with roasted chicken or pork
  • Meaty fish (halibut and cod) and a few crustaceans are available.

In the hope that this quick guide to some pleasant summer whites will provide you with a better understanding of what to drink throughout the summer months, Seeking for any of these delectable selections? Look no farther than Wines ‘Til Sold Out, the online wine store you’ve been looking for. Every color you could possibly choose is available, from gorgeous summer whites to rich reds for chillier nights.

These Are the Only Food and Wine Pairings You Need to Know, According to a Sommelier

1/13 Marianna Massey is a Getty Images contributor.

Cabernet Sauvignon

With its rich fruit flavors and robust tannins, cabernet sauvignon is a brilliant pairing with steaks, burgers, lamb and even venison. Are you unsure on which cut to choose? A grilled ribeye is a classic dish that will never go out of style. Check out the common blunders people make when matching wine with food. 2/13 Linda Raymond is a contributor to Getty Images.


As a general rule, when it comes to combining wine with food, it’s impossible to go wrong if you “think local.” A glass of Chianti and a tomato sauce seasoned with fresh herbs go together like peanut butter and jelly.

Both wines and foods have strong acidity, which makes for a complimentary food and wine combination. Steak, veal with mushrooms, and portobello burgers (for those who want a vegetarian option) are all excellent choices as well. Image courtesy of 3/13kn1/Getty Images


Riesling is a wine that may be prepared in a broad variety of styles, which makes it quite flexible. Because it is a high-acid grape, riesling is particularly well-suited for use in cooking. When served dry, riesling pairs beautifully with anything from sushi to grilled pork and chicken, while off-dry riesling is particularly effective at tempering the heat of spicy meals like this aromatic Thai shrimp soup. Westend61/Getty Images, dated 4/13

Pinot Noir

Pinot noir may be found in earthy, nearly savory expressions as well as delicious, berry-laden expressions on the marketplace. Prepare foods with earthy flavors, such as mushroom beef stew or herb-crusted lamb, to accompany your aged pinot noir. While it’s true that white wine and fish go together like peanut butter and jelly, try a light, fruit-forward pinot noir the next time you dive into a grilled salmon (or tuna) fillet and ready to be surprised by the results. 5/13 Photograph by Claudia Totir/Getty Images


“What grows together, goes together,” as the adage goes in the wine industry, and in Argentina, where the majority of the world’s malbec is made, that means one thing: meat. The fruity character of Malbec makes it a natural pairing with this tantalizingcherry barbecue sauce poured over a rack of ribs and grilled to perfection. 6/13 Photograph by LeeAnnWhite/Getty Images

Pinot Grigio

Wines like pinot grigio, with their easy-drinking, lemony flavor, pair nicely with lighter foods such as pasta primavera and bright, zesty seafood main courses. Serve your pinot grigio with fried calamari, prawn cocktail, fish tacos, or even a light salad to complement the flavors of the wine. 7/13 Photograph courtesy of Alex Tihonov/Getty Images


Merlot is a popular wine because of its velvety texture and luscious red berry notes. Those smooth, supple tannins work well with roasts, whether you’re cooking chicken, beef, duck, lamb, or pork in a cast iron skillet. In fact, it’s a fantastic wine to serve with Thanksgiving dinner, and it can also be savored with classic comfort dishes like mac and cheese. In our wine matching guide, you may learn more about all of the different varieties of wine. 8/13 Photograph courtesy of Daniel de la Hoz/Getty Images

Dry Sparkling Wine

It is possible to get through a whole dinner with a delightfully dry bottle of sparkling wine (whether it be champagne, cava, or cremant). If you’re serving it with smoked salmon bits, you may refill your glass and drink on it while you’re eating a roast chicken or chicken pot pie. Alternatively, try a fun match such as a glass of bubbly with fried chicken or potato chips—the bubbles in the bubbly compliment the crisp texture of the fried dishes to absolute perfection. Westend61/Getty Images, September 13, 2009

Sauvignon Blanc

With its grassy, lemony, mineral-driven aromas and flavors that burst forth from the glass, sauvignon blanc pairs beautifully with lighter cuisine such as fish and vegetable dishes.

When we’re having brunch, we like to have a glass of sauvignon blanc while eating goat cheese vegetarian omelets or a vegetable stir-fry topped with lemon garlic shrimp. 10/13 Images courtesy of Rostislav Sedlacek/Getty Images

Dry Rosé

Do you enjoy rosé? We feel the same way! It goes with pretty about anything, even jeans. Griddled fish tacos pair beautifully with pale pink, light-bodied dry rosés, while salty, savory meals like olives and anchovies pair beautifully with more medium-bodied kinds of rosé. Grilling season is the perfect time to crack open a bottle of delicious rosé—just avoid pairing it with spicy foods if the alcohol content is high (over 14 percent). Spicy food tastes even more spicy when consumed with alcohol.


In the same way that some of the other grapes on this list are produced in a variety of various styles, chardonnay is produced in two primary varieties: oak-aged and unoaked. Drink your light-bodied, high-acid chardonnays with crab cakes or oysters to complement your meal. Wines with more body and flavor, like as butternut squash ravioli, mushrooms, or substantial fish in cream sauces should be reserved for heavier foods. 12/13 Sujata Jana is a Getty Images contributor.

Moscato d’Asti

While many people think of moscato as a dessert wine (and it is indeed delicious with fruit-based sweets), this sweet, softly sparkling wine also makes an excellent complement with spicy and salty meals, especially when served chilled. What do we recommend to pair with a bottle of Moscato d’Asti? This recipe for five-spice chicken wings is delicious! Getty Images/13/13cnicbc/Getty Images

Ruby Port

Chocolate and sweet, fruity ruby wine go together like peanut butter and jelly. Ruby port is a fantastic wine to pair with a chocolate-strawberry cake because of the dark berry flavors and rich, full-bodied mouthfeel. If you don’t care for sweet, try pairing your port with a cheese platter. A strong cheddar or a piece of aged blue cheese goes exceptionally well with this dish. The original publication date was November 18, 2021.

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Pairing Wine >> A Complete How-to Guide.

The thought of pairing wine with cheese and other meals is a fascinating one, but it is fraught with a great deal of ambiguity. Does it make sense to match a fiery wine with a fiery dish? Is it true that citrus meals make dry wines difficult to drink? Traditionally, dessert wines have been matched with desserts, but now they are being served as desserts in and of themselves. Knowing how to combine the proper wine with the right cuisine is a highly valuable ability, whether you’re going out to dinner or having guests around.

Light Dry White

Light, crisp white wines such as Sauvignon Blanc and Pinot Grigio pair well with lighter-tasting dishes such as seafood and salads. These wines combine nicely with a variety of foods such as fresh or roasted vegetables, seafood, and even cream and oil-based sauces. Looking for a wine to combine with a pre-meal salad? You’ve come to the right place.

Sweet White

Riesling and other sweeter white wines, such as Chenin Blanc, match nicely with a wide variety of foods.

They go well with soft cheeses, pastas with creamy sauces, breads, and smoked meats, among other things. Sweet white wines go well with finger foods, meat and cheese platters, and other small plates of food.

Rich White

In addition to grilled fowl, rich wines such as Chardonnay combine nicely with a variety of other foods such as sautéed vegetables, seafood, and several breads and pastas, according to tradition. Chardonnay pairs well with a variety of foods such as bread, olive oil, and sun-dried tomatoes.


When it comes to toasting and celebrating, champagne is a lovely choice, but it also pairs nicely with a variety of cuisines. Fish, fresh vegetables, most cheeses, nuts, and eggs are just a few of the nutritious options. A light, cheesy omelette pairs perfectly with a crisp glass of brut champagne.

Light Red

Light red wines, such as Pinot Noir, go nicely with roasted vegetables, seafood, chicken, and meat dishes, among other things. Filet mignon is a typical match that goes well with the majority of Pinot Noirs on the market. Despite the fact that the meats listed above are the greatest match for light red wines, any meats are typically a good match for light red wines.


Red wines match nicely with a variety of foods, including white and red meats, as well as cheese. Red wines such as Merlot, for example, were created specifically for pairing with a meat and cheese plate. The use of spicy, salty, and smoked meats, as well as hard cheeses, results in a delicious blend of flavors.

Dry Red

A lot of the same foods that go well with other red wines, such as meats and cheeses, are also well with Cabernet Sauvignon and other dry red wines. Desserts and dry reds go together like peanut butter and jelly. A fine Cabernet Sauvignon may be enjoyed with a full dinner, beginning with grilled meats and cheeses and concluding with a rich, chocolate-covered dessert.


Dessert wines are exactly what they sound like: dessert. Dessert wines are not supposed to be served with sweets, despite the fact that they mix nicely with soft cheeses and smoked meats, among other things. They are intended to stand on their own as desserts. What meals do you like to serve with your favorite bottles of wine? If you’d want to learn more about Wine Logic, you can do so by visiting this page.

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