Beef
Cheese
Fish and Seafood
Lamb
Pork
Poultry
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Chicken
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Select food preparation
Matched Wine
Bacon Burger
Barbecue Short Ribs
Beef Bourgogne
Beef Stew
Beef Stroganoff
Beef Tenderloin with Gorgonzola Butter
Beef Tenderloin, Porcini Crusted
Blue Cheese Burger
Braciole (rolls)
Carne Asada
Chateaubriand
Cheddar Burger
Chili
Chuck Roast
Cold Roast Beef Sandwich
Corned Beef and Cabbage
Corned Beef Brisket
Enchiladas Mole
Filet Mignon, Broiled or Grilled
Flank Steak, Seared
Hungarian Goulash
Italian Style Roast Beef
Liver and Bacon
London Broil
Meat Loaf
Meatballs, Swedish
Meatballs, with Marinara/Tomato Sauce
Old Fashioned Meat Loaf
Philly Cheese Steak
Plain Burger
Pot Roast
Prime Rib
Rib Eye Roast
Round Tip Roast Au Jus
Salisbury Steak with Onions and Peppers
Sauerbraten
Sloppy Joe
Steak Au Poivre
Steak Diane
Steak Fajitas
Steak Salad
Steak Tartar
Strip Steak, Grilled
Swiss Burger
Tacos
Tournedos
Aged Gouda
Asiago
Brie
Cabrales
Camembert
Cheddar
Chevres (Goat)
Danish Blue
Edam
Emmetaler
Epoisses
Feta
Fontina
Gorgonzola
Gouda
Gruyere
Havarti
Mahon
Manchego
Marscapone
Maytag Blue
Mozzarella
Parmagiano-Reggiano
Pecorino
Provolone
Roquefort
Saga Blue
Stilton
Swiss
Baked Halibut
Baked Red Snapper
Baked Stuffed Clams
Bermuda Fish Chowder
Bookbinder Soup
Bouillabaisse
Braised Halibut w/ Fennel and Cherry Tomato
Broiled Stripe Bass
Cioppino
Clams Casino
Clams Oregatano
Crab Cakes
Cracked Dungeness Crab
Crayfish Etouffee
Dover Sole, Saute'
Filet of Sole Almandine
Fish and Chips
Fried Calamari with Marinara
Fried Smelts
Grilled Calamari
Lobster Bisque
Lobster Salad
Lobster Tail. Broiled or Grilled
Lobster Thermador
Lobster, Boiled
Manhattan Clam Chowder
Monk Fish
Mussels Marinara
New England Clam Chowder
Oysters on the Half Shell
Paella, with Shellfish and Sausage
Pan Fried Catfish Fillet
Pan Fried Oysters
Pan Fried Soft Shell Crabs
Pan Fried Trout
Poached Trout
Popcorn Shrimp
Raw Calms
Red Snapper Veracruz (Mexican style)
Salad Nicoise (Tuna)
Salmon Bisque
Salmon Cakes
Salmon Fillet, Cedar Plank Roasted or Grilled
Salmon Fillet, Mustard Glazed
Salmon Fillet, Napa Cabbage Wrap and Stir Fry Veggies
Salmon Fillet, Oven Roasted
Salmon in Lemon Butter
Salmon Loaf
Salmon Steak, Grilled with Asparagus
Salmon Steaks with Honey Barbecue Sauce
Salmon with Dill Sauce
Salmon, Poached
Saute' Dover Sole
Sauteed Frogs Legs
Scallops, Kabobs
Scallops, Seared
Sea Bass
Shrimp and Crab Quiche
Shrimp and Lobster Risotto
Shrimp and Salsa
Shrimp Cocktail
Shrimp Dijon
Shrimp Gumbo
Shrimp Jambalaya
Shrimp Scampi
Shrimp, Deep Fried Beer Batter
Shrimp, Peel and Eat
Shrimp, Seared with Toasted Corn Relish
Steamed Mussels
Steamed Sea Bass with Ginger
Steamer Clams
Sushi, General
Sushi, Hamachi
Sushi, Maki Rolls
Swordfish, Grilled
Trout, Pan Fried with Spring Veggies
Trout, Smoked
Tuna Salad Niçoise
Whitefish, Pecan Encrusted
Whitefish, Saute'
Boneless Spinach Stuffed Leg
Braised Lamb Shanks
Ground Lamb Burgers
Lamb Chops, Baked
Lamb Chops, Broiled
Lamb Chops, Grilled
Lamb Kabobs
Lamb Stew
Moussaka
Rack of Lamb
Roast Leg of Lamb
Barbecue Baby Back Ribs
Bone In Roast with Oven Potatoes
Boneless Rolled Pork Roast
Chops in a Mustard Sauce
Chops, Apple and Breadcrumb Stuffed
Chops, Barbecue Grilled
Chops, Braised with Vermouth
Crown Roast with Apple Stuffing
Ham Steak with Pineapple
Ham, Baked
Ham, Honey or Sweet Glazed
Ham, Smithfield (country)
Ham, Smoked
Italian Sausage and Peppers
Italian Sausage and Saute' Zucchini
Italian Sausage Sandwich, Grilled
Italian Style Roast with Rosemary
Meat Loaf
Orecchiette with Italian Sausage and Broccoli Rabe
Oven Baked Spareribs
Pork Chops, Spice Glazed
Pork Stir Fry with Vegetables
Pulled Pork Sandwich
Rack of Pork with White Beans
Scaloppini Milanese
Shredded Pork and Green Beans Stir Fry
Smoked Pork Chops with Cabbage
Tenderloin Baked
Tenderloin, Baked and Stuffed with Cranberries
Tenderloin, Grilled
Tenderloin, Teriyaki Grilled
Baked Chicken Oregano with Potatoes
Baked w/Sausage and Potatoes
Batter Fried
Boneless Breast Saute w/Tomato, Eggplant and Curry
Boneless Breast, Stuffed w/Zucchini and Tomato
Boneless Breasts with Artichokes
Chicken Caesar Salad
Chicken Pot Pie
Cobb Salad
Coq au Vin
Enchiladas, Verde
Grilled with Barbecue Sauce
Hot Wings Buffalo Style
Hungarian Paprika Chicken
Jamaican Jerk Seasoned
Lemon Baked
Marsala
Milanese
On the Grill
Parmesan
Parmesan Encrusted Boneless Breast
Quesadillas with Cheese and Mushrooms
Roasted Whole
Stir Fry Chicken with Vegetables
Stuffed Breasts Florentine
Szechwan Chicken
Crispy Duck Breast
Duck A L'Orange
Peking Duck
Roast Duckling
Meat Loaf
Roast with Bread Stuffing
Roast with Giblet Gravy
Roast with Oyster Stuffing
Roast with Sausage and Sage Stuffing
Turkey Chili
Turkey Meatballs
Turkey Pot Pie
Turkey Tetrazzini
Braised Veal Chops
Culets with Peppers
Cutlets Milanese
Cutlets with Artichoke Hearts
Grilled Veal Chops
Osso Buco (Veal Shanks)
Parmigiana
Piccata (Limone)
Saltimboca
Scaloppini Marsala
Scaloppini with Lemon and Capers
Scaloppini with Sausage and Sage
Stuffed Veal Breast
Veal Chop Milanese
Veal Stew
Weiner Schnitzel
Sangiovese
A Chianti Classico has the medium body and good acidity for this combination.
Sangiovese
Brunello is the big flavored taste with its higher acidity to cut thru this richly flavored dish
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Champagne
Yes... The sparkling bubbles cleanse through the deep fried taste
Gewürztraminer
The spiciness and richness combines to march the curry and eggplant
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Syrah/Shiraz
The meaty peppery flavor work with the tomato and smoothness doesn't overwhelm the chicken
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Gruner Veltliner or Chardonnay
Need the full flavored, big white to stand up to the artichoke
Chardonnay
The richness of chardonnay compliments the egg and cheeses
Chardonnay
Smooth and creamy
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Sauvignon Blanc
Sauvignon Blanc has a zing that complements the creaminess of the cheese and avocado.
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Pinot Noir
The classic pairing of this elegant wine against the rich sauce.
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Riesling
Riesling's hint of sweetness is a great contrast
Zinfandel
Anything BBQ and Zin!
Gewürztraminer
The floral and spice combination contrasts the heat of the wings.
Sangiovese
Earthiness of Chianti or Brunello plays with the red spice of the paprika
Zinfandel
The spice of the wine mates with the spice of the jerk seasoning... Or just have a Red Stripe!
Chardonnay
Citrusy richness is the right balance with the lemon of the chicken dish
Sangiovese
Chianti of any style or more specialized varieties form Sicily like Nero D'Avola
Viognier
Richness with the breaded chicken and the saffron of the rice
Pinot Noir
The acidity and fruitiness complements the smoky grilled flavor
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Sangiovese
We love the Vino Nobile de Montepulciano or a Chianti Classico Reserva for their richer mouthfeel
Sangiovese
A Chianti Classico has the medium body and good acidity for this combination.
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Rose'
Dry to balance the cheese, fruity to balance the earthy mushrooms
Chardonnay
Chard is the rich and creamy choice that won't over power the chicken
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Riesling
The sweet and sour match of the Pacific Rim
Sangiovese
A Chianti Classico has the medium body and good acidity for this combination.
Rose'
Dry and fruity cuts the heat
Zinfandel
With jammy fruit and a hint of spice it's meat loaf friendly regardless of the preparation.
Gamay
The Beaujolais wines are the ideal pair... Fruity and lighter bodied
Zinfandel
The richness of the gravy likes a richer and spicier wine
Chardonnay
The full bodied creaminess bridges the poultry and oysters
Pinot Noir
The acidity and fruitiness complements the spicy and herbal flavors
Zinfandel
Zin's pepper and spice for pepper and spice... Or meaty flavored Syrah/Shiraz
Sangiovese
Assuming these meatballs are in your pasta then crack open the Chianti
Chardonnay
Smooth and creamy meets smooth and creamy
Chardonnay
Smooth and creamy meets smooth and creamy
Riesling
Vibrancy and acidity cuts thru the rich taste of the duck
Riesling
Vibrancy and acidity cuts thru the rich taste of the duck
Riesling
Vibrancy and acidity cuts thru the rich taste of the duck
Pinot Noir
Acidity for the richness and red fruit for the red meaty flavor
Zinfandel
Mouthwatering fruitiness that likes the salty smoky bacon.
Zinfandel
Anything BBQ with Zin
Merlot
Rich, dark and fruity merlot for the full and sweet flavor of the stew
Syrah/Shiraz
Plumy flavor with a dash of spiciness and full mouthfeel
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Merlot
You’ll find the soft, medium bodied texture of the Merlot to be the perfect companion
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Amarone
Putting the gorgonzola butter in the mix means an aggressive wine choice
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Syrah/Shiraz
Bold flavor of syrah but not the high tannins for this lean cut of beef
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Cabernet Sauvignon
big bold and young Napa Valley Cabernet Sauvignon
Sangiovese
Brunello is the big flavored taste with its higher acidity to cut thru
Zinfandel
The spice of the wine mates with the spicy rub on the meat
Syrah/Shiraz
Bold flavor of syrah but not the high tannins for this lean cut of beef
Shiraz
Go with Australian Shiraz for that inky, peppery taste.
Zinfandel
Pepper and spice for pepper and spice and tomato sauce
Merlot
Rich, dark and fruity merlot for the full and sweet flavor of the stew
House Red
Whatever red is open from the night before!
Syrah/Shiraz
The saltiness needs a wine with some solid fruit
View Recipe
Syrah/Shiraz
The saltiness needs a wine with some solid fruit
Zinfandel
Big bright flavors with the rich chocolaty mole
Syrah/Shiraz
Bold flavor of syrah but not the high tannins for this lean cut of beef
Cabernet Sauvignon
Big bold and young Napa Valley Cabernet Sauvignon to meet the beefy taste
Merlot
Rich, dark and fruity merlot for the full and sweet flavor of the stew
Barbera
Bright fruit and good acidity to match the more fatty and herbal flavors
Zinfandel
Mouthwatering fruitiness that likes the salty smoky bacon.
Cabernet Sauvignon
Serve it rare with a young Bordeaux
Sangiovese
Chianti has the velvety fruitiness along with the acidity to balance the sauce
Merlot
You’ll find the soft, medium bodied texture of the Merlot to be the perfect companion
Zinfandel
With jammy fruit and a hint of spice it's meat loaf friendly regardless of the preparation.
Zinfandel
With jammy fruit and a hint of spice it's meat loaf friendly regardless of the preparation.
Barbera
Bright fruit and good acidity to match the more fatty and herbal flavors
Merlot
The fruit forward berry taste of Merlot keeps it plain and simple
Merlot
Anticipate soft and lush Merlot from California or Washington
Cabernet Sauvignon
The higher fat content of the prime rib needs a wine with the structure and enough tannin to stand up
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Cabernet Sauvignon
The higher fat content of the prime rib needs a wine with the structure and enough tannin to stand up
Cabernet Sauvignon
The higher fat content of the prime rib needs a wine with the structure and enough tannin to stand up
Syrah/Shiraz
Full fruit plays off the richness of meat and sauce and sweetness of the peppers
Syrah/Shiraz
The saltiness needs a wine with some solid fruit
Zinfandel
Spicy tomato and beefy rich taste like the fruity yet spicy Zin
Syrah/Shiraz
Pepper richness of the beef preparation meets the peppery richness of this varietal
Cabernet Sauvignon
The elegant blends of Bordeaux are the starting point... Cabernet and Merlot
Zinfandel
The berrylike fruitiness of zinfandel complements the sizzling beef, peppers and sweet onions.
Pinot Noir
The acidity and fruitiness complements the meaty and herbal flavors
Pinot Noir
Look to Burgundy for the firmer and earthier style
Cabernet Sauvignon
Cab has the structure and tannins for this classic cut
Sangiovese
Chianti has a brightness that balances the flavors.
Rose'
Dry to balance the cheese, fruity to balance the meatiness
Syrah/Shiraz
Bold flavor of syrah but not the high tannins for this lean cut of beef
Nebbiolo
Barolo and Barbaresco are full bodied and dense with edgy tannin and complex structure.
Barbera
Keep it simple with this lively and spicy wine
Sangiovese
Chianti Reservas or Montepulciano wines bridge the freshness of the tomato and greens yet have the depth for the veal
Pinot Grigio
Artichokes are the most difficult food to match but will actually make the Pinot Grigio a more full tasting companion to the veal.
Merlot
The full fruit flavor along with its soft texture and easy tannins enhance the lighter meat of the chops. Try a St. Emilion from Bordeaux!
Nebbiolo
The dense and flavorful wines of Barolo and Barbaresco match the heartiness of this dish
Sangiovese
Chianti Classico Riserva or a Vino Nobile di Montepulciano are the sangiovese wines that help blend the combination of meat, cheese and sauce
Chardonnay
Buttery and citrus flavors of both the wine and dish work together
Sangiovese
Chianti has lively dark cherry taste along with the zip of acidity that lines up with the veal and Prosciutto combination
Sangiovese
Chianti of any style or more specialized varieties form Sicily like Nero D'Avola
Sangiovese
Sangiovese often has herbal qualities along with its died cherry flavor and fresh acidity
Chardonnay
The wine is a luscious complement that enhance the citrusy flavor of the dish
Syrah/Shiraz
We like the concentrated dark fruit with this rustic dish
Sangiovese
Chianti Reservas or Montepulciano wines bridge the freshness of the tomato and greens yet have the depth for the veal
Barbera
The easy wine of the Piedmont region is a daily choice for everyday dishes
Riesling
Try the dry Kabinett style of Germany or choose one from France's Alsace for this regional match
Malbec
The dense and leathery wine of Argentina is a juicy companion to the meaty richness
Cabernet Sauvignon
The firm texture of Cabernet and black fruitiness is the ideal choice for the succulent dish
Merlot
You’ll find the soft, medium bodied texture of the Merlot to be the perfect companion
Merlot
You’ll find the soft, medium bodied texture of the Merlot lets the simple meaty taste come through
Cabernet Sauvignon
The firmness of Cabernet cuts through the juicy and highly flavorful chops
Tempranillo
The traditional pairing from Spain's Rioja. The Reserva has more depth to accompany the grilled flavor
Syrah/Shiraz
Plumy flavor with a dash of spiciness works with the grilled meat and veggie combination
Syrah/Shiraz
Plumy flavor with a dash of spiciness and full mouthfeel needed for the richness of the stew
Zinfandel
The hearty and rich dish is enhanced by the explosive jammy fruitiness and peppery undertone of Zin
Cabernet Sauvignon
Cabernet's tannins and complexity are the choice for richer, higher fat content cuts of meats
Cabernet Sauvignon
The firm texture of Cabernet and black fruitiness is the ideal choice for the succulent dish
Sauvignon Blanc
Look to the richer style of Sancerre which are fuller bodied but still have bright acidity
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Albarino
This soup needs the contrast and light fruitiness of this Spanish white, especially since sherry is a typical ingredient
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Chardonnay
The more lean and minerally Chablis or more delicate Burgundy are preferred to bigger tasting and toasty New World chards
Chardonnay
The full bodied depth and creaminess of Chardonnay is the ideal complement
Pinot Grigio
The ideal starter with the minerality and clean finish to make a hot and cool contrast with the baked clams
Riesling
This spicy soup needs the contrast of the peachy fruitiness and hint of sweetness to balance the taste sensation
Rose'
The Rose' of Provence, Bandol or Tavel marry the red fruits with crisp dryness for this traditional fish stew from Marseilles. Or try the Gamay based wines of Beaujolais.
Sangiovese
Fennel and tomato are traditional Italian additions. Try a bright cherry like Chianti.
Barbera
Lively fruit and a peppery zip blend with the wide variety of ingredients in this classic fish stew. Tempranillo is another good choice due to the heartiness of the stew.
Riesling
Clean and fresh tasting with he zing to match the smoky style of the clams
Pinot Grigio
The fresh taste and subtle fruit matches with the herbal emphasis from the oregano
Chardonnay
Match the texture. Chardonnay complements the mix of flavors and richer breaded taste with the heftiness of its texture
Chardonnay
The buttery richness of the crab and the creamy fullness of California or Australian Chard are made for each other
Tempranillo
Its earthy quality makes this red wine good with this spicy dish, especially the younger Rioja Crianza which has lively fruitiness and a tart finish
Chardonnay
The more lean and minerally Chablis or more delicate Burgundy are preferred to bigger tasting and toasty New World chards
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Riesling
Riesling's more delicate and subtle flavors match the delicacy of the sole
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Sauvignon Blanc
Grab a New Zealand Sauvignon Blanc, twist off the screwtop and enjoy the grassy tartness
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Trebianno
This white wine of Italy is tartly acidic which counters the full taste of the fried calamari and isn't punished by the tomatoey marinara. Pinot Grigio is the alternative.
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Sauvignon Blanc
We like the lemongrass flavor and tart finish
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Albarino
The grilling enhances the subtle flavor of the calamari making it ideal for this refreshing wine of Spain
Viognier
That rich, sweet taste of the lobster and the thick lushness of Viognier are great companions. Chardonnay is the always on standby for anything lobster too
Viognier
That rich, sweet taste of the lobster and the thick lushness of Viognier are great companions. Chardonnay is the always on standby for anything lobster too.
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Chardonnay
The buttery richness of lobster and the creamy fullness of California or Australian Chard are made for each other
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Chardonnay
The full bodied depth and creaminess of Chardonnay is the ideal complement
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Viognier
That rich, sweet taste of the lobster and the thick lushness of Viognier are great companions. Chardonnay is the always on standby for anything lobster too
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Riesling
The spicy preparation with tomato and spice needs the contrasting weight and delicacy of a slightly off dry Riesling from California or Washington
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Viognier
The sweet taste of the lobster-like flavor and the thick lushness of Viognier are great companions. Chardonnay is the always on standby for anything lobster too
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Trebianno
This white wine of Italy is tartly acidic which counters the full taste of the mussels and isn't punished by the tomatoey marinara
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Chardonnay
Chardonnay's inherent fullness, creamy texture and the buttery taste are the ideal companion to this thick and chunky chowder
Champagne
The effervescence and the crispiness of brut champagne works as a refreshing taste addition to the saltiness of the raw shellfish
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Tempranillo
Its earthy quality makes this red wine good with this spicy dish, especially the younger Rioja Crianza which has lively fruitiness and a tart finish
Dry Rose
Dry and fruity cuts through the fried richness
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Chardonnay
Look to White Burgundy for it's somewhat nutty and leaner style that marries the rich oyster taste and the fried preparation
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Sauvignon Blanc
We like the lemongrass flavor and tart finish
Riesling
The ripe fruitiness is full flavored and Rieslings clean taste contrast the more weighty taste of the fried fish
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Chardonnay
The wines citrusy note, buttery flavor and creamy texture are the ideal extension of this dish
Riesling
Riesling acidity cuts though the deep fried oil taste
Pinot Grigio
The delicacy of the wine fits the delicate texture of the clams and adds a crispy finish on to the taste experience as fresh as the clams themselves
Riesling
The spicy preparation with tomato and peppers needs the contrasting weight and delicacy of a slightly off dry Riesling from California or Washington
Riesling
The salad is a flavor explosion and the wine has the fruit, acidity and touch of sweetness to jump in
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Chardonnay
Full bodied and rich enough to marry with the depth of flavor from the salmon
Chardonnay
Match the texture. Chardonnay complements the mix of flavors and richer breaded taste with the heftiness of its texture
Pinot Noir
Pinot's have forward fruit along with the earthy tones that stand up to the smoky grilled flavor and the rich taste of the salmon.
Chardonnay
Mustard dishes are ideal matches to Chardonnay and the this salmon dish needs the heft of the wine without letting it interfere with its complex tastes
Riesling
The sweet and sour match with the food style of the Pacific Rim
Pinot Noir
The roasting calls for red and Pinot Noir has the bright berry flavor and zap of acidity that is versatile. Red with fish works wonders here.
Chardonnay
The wines citrusy note, buttery flavor and creamy texture are the ideal extension of this dish
Chardonnay
Match the texture. Chardonnay complements the mix of flavors and richer breaded taste with the heftiness of its texture
Zinfandel
The smoky rich flavor of the salmon and fresh asparagus are complimented by the bright fruit and earthiness
Riesling
Riesling and honey sweetness are the complementary starting point, but its the wines zippy acidity the makes the match work with the barbecue
Pinot Grigio
The lighter fruitiness brings out the herbal flavor of the dill in the dish
Chardonnay
The wines citrusy note, buttery flavor and creamy texture are the ideal extension of this dish
Chardonnay
The more lean and minerally Chablis or more delicate Burgundy are preferred to bigger tasting and toasty New World chards
Chardonnay
Burgundy's Chardonnay are the exceptional choice that complement the buttery and garlicky preparation
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Sauvignon Blanc
The tart and grassy flavor of the wine balances the richness of the scallops and the tomato and bell peppers of the kabob. Cook it on the grill!
Riesling
The delicacy and simplicity of the scallops with the delicate peachiness and fresh tasting finish is the match
Viognier
The sweet taste and fat flavor and the thick lushness of Viognier are great companions. Chardonnay is the always on standby full and rich seafood too
Extra Dry Champagne
The bubbly acidity cuts through and touch of sweetness integrates with the shrimp and crab flavor combination. Great for brunch.
Chardonnay
The wine's buttery flavor and creamy texture are the ideal extension of this rich tasting dish
Riesling
The acidity of the salsa needs the acidity of the wine and the slight sweetness of a California or Washington Riesling matches the tang of the salsa too
Riesling
Riesling's hint of sweetness is a great contrast to the tangy cocktail sauce
Sauvignon Blanc
It's the mouth freshening taste of herbs and tropical fruits that takes the garlic on head first.
Tempranillo
Its earthy quality makes this red wine good with this spicy dish, especially the younger Rioja Crianza which has lively fruitiness and a tart finish
Tempranillo
Its earthy quality makes this red wine good with this spicy dish, especially the younger Rioja Crianza which has lively fruitiness and a tart finish
Sauvignon Blanc
It's the mouth freshening taste of herbs and tropical fruits that takes the garlic on head first.
Sauvignon Blanc
Grab a New Zealand Sauvignon Blanc, twist off the screwtop and enjoy the grassy tartness
Pinot Grigio
Let's the flavor of the shrimp come through and that lightness is refreshing
Fume Blanc
This fuller flavored style of Sauvignon Blanc has the weightiness for the shrimp without overwhelming and doesn't fight the relish
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Chardonnay
Need its full flavored richness to stand up the strength of the mussels
Gewürztraminer
Rich textures plus the exotic spice of this dry wine add to the exoticness of the dish
Pinot Grigio
The delicacy of the wine fits the delicate texture of the clams and adds a crispy finish on to the taste experience
Gruner Veltliner
Fresh, crisp and delicate with enough richness to enhance the natural richness in the fish
Gruner Veltliner
Fresh, crisp and delicate with enough richness to enhance the natural richness in the fish
Gruner Veltliner
Fresh, crisp and delicate with enough richness to enhance the natural richness in the fish
Pinot Noir
The grilled/chary flavor matches the bright yet earthy Pinot Noir and proves that reds can be fish friendly.
Fume Blanc
This fuller flavored style of Sauvignon Blanc has the weightiness for the fried fish is veggie friendly
Riesling
The delicate peach and fruit flavor and acidity of Riesling is the main reason to pair it in contrast with virtually any smoky food
Riesling
Riesling's delicate taste profile is a perfect match with Salad Niçoise
Chardonnay
Its the toasted nuttiness of the pecans that make the flavor link so good with Chardonnay
Chardonnay
The more lean and minerally Chablis or more delicate Burgundy are preferred to bigger tasting and toasty New World chards
Zinfandel
With jammy fruit and a hint of spice it's a great choice for barbecue grilled foods
Brunello
The lush character of this aged sangiovese is a velvety addition to the meal
Sangiovese
Chianti connects with this simple roasted preparation with it cheery fruit and crisp acidity.
Chardonnay
Mustard and chardonnay share the common heritage of Burgundy and the fullness stands up to the chop
Zinfandel
With jammy fruit and a hint of spice it's a great choice for barbecue grilled foods