Food and Wine Pairings

Cabernet Sauvignon

• Beef
• Duck
• Roast Chicken
• Wild game
• Mushrooms
• Squash

Chardonnay

• Lobster
• Sea Bass
• Shrimp
• White Meat (Chicken, Pork, Turkey)
• Avocado
• Spinach

Merlot

• Tuna or Salmon
• Beef
• Duck
• Squab
• Mushrooms
• Wild Rice
• Goat Cheese

Pinot Grigio

• Light Fish
• Oysters
• Chicken
• Ham
• Veal
• Light Pasta

Pinot Noir

• Salmon or Tuna
• Mild Beef
• Duck
• Ham
• Quail
• Greens
• Cabbage
• Potatoes

Riesling

Northern style

• Ham
• Oysters
• Lean Shellfish

Southern style

• Chicken
• Fish
• Fowl
• Lobster

Off-Dry styles

• Apple Pie
• Spicy Eastern

Sauvignon Blanc

• Crab
• Scallops
• Chicken
• Pork

Shiraz

• Brisket
• Beef Steak
• Lamb
• Venison

Zinfandel

• Beef
• Pork
• Sausage
• Tomatoes

 

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Keep in mind when tasting wine that your sense of smell is capable of deciphering many unique scents but your sense of taste is limited to only four (sweet,salty, bitter, and sour). It is the combination of these senses that help you distinguish between the different wines.