A REFERENCE GUIDE FOR FOOD PARINGS WITH WINE
 
LIGHT-BODIED WHITES
  Wine Types   Meals
 • Muscadet
 • Pinot Blanct
 • Pinot Gris/Pinot Grigio
 • Soave
 • Sauvignon Blanc
 • Riesling
 • Lighter or unoaked
   Chardonnays
 • Clams or oysters
 • Delicate fish such as sole, flounder, snapper
 • Cold cuts or pates
 • Grilled vegetables
 • Salads with mild dressing
 • Pasta with oil or vegetable sauce
 • Fresh Cheeses
FULL-BODIED WHITES
  Wine Types   Meals
 • Albarino
 • Pouilly-Fume
 • Richer Sauvignon Blancs
 • Alsace (except Pinot Blanc)
 • White Rhone
 • Most Chardonnays from Austriala
   or California
 • Crab or lobster
 • Salmon, tuna, mackerel
 • Roast chicken or turkey
 • Baked ham or roast pork
 • Pasta with cream sauce or seafood
 • Brie or other semi-soft cheeses

LIGHT-BODIED REDS
  Wine Types   Meals
 • Beaujolais
 • Dolcetto
 • Rioja
 • Chianti (not riserva)
 • Cotes du Rhone
 • American Pinot Noir
 • Merlot from Chile or Italy
 • Richer fish with red wine or mushroom sauces
 • Game birds such as squab, quail or pheasant
 • Chicken or turkey roasted with red wine sauces
 • Veal scaloppine
 • Pasta or risotto with meaty sauces
 • Pizza
 • Swiss or other mild, firm cheeses
FULL-BODIED REDS
  Wine Types   Meals
 • Most Barberas
 • Merlot from California or
   Washington
 • Red Bordeaux
 • Zinfandel
 • New World Cabernet
   Sauvigon
 • Northern Rhone
 • Most Syrahs
 • Poultry or game birds
 • Beef
   Stews
 • Roast veal or pork
 • Bean-based dishes with hearty vegetables
 • Parmigiano or other hard cheeses