Tips for Wine and Food Pairing
Our first tip is to enjoy the wine you are serving, if you
do not like the wine you may not have an enjoyable experience .The trick is to
have your wine and food complement each other.
Below you will find a helpful guide to pairing wines with food. By all means this is not a set of rules feel free to experiment with the wine and food flavors you enjoy to find the perfect combinations.
| Red Varietal | Appetizers | Main Course | Dessert |
| Cabernet Sauvignon | Carpacio, pungent (stinky) cheeses | Beef, duck, lamb, lentils | Dark and bittersweet chocolate |
| Merlot | Antipasto, aged cheeses | Veal, sausage, salmon, tuna, eggplant | Raspberry, cherry or other dark berry desserts |
| Zinfandel | Seared Ahi tuna, spicy chicken or beef satay | Barbeque, tomato sauce, spicy sausage, duck and beef | Dark berry desserts, carrot cake |
| Pinot Noir | Creamy cheeses, pate's, roasted vegetables | Veal, chicken, turkey, lean cuts of beef, lamb | Berry tart, flourless chocolate cake, crème brulee |
| Syrah | Bruschetta, stuffed mushrooms, tampenade | Ham, lamb, pasta with tomato sauce, pizza, barbeque | Cherry pie, chocolate mousse |
|
White Varietal |
Appetizers |
Main Course |
Dessert |
|
Chardonnay |
Scallops, crudite, hummus, mild cheeses |
Chicken, cream based sauces, pork and seafood |
Cheesecake, poached light fruit |
|
Sauvignon Blanc |
Oysters, crab cakes, wild mushroom and goat cheese bruschetta |
Sea bass, lobster langoustines, chicken, shrimp |
Sorbet, key lime pie, lemon meringue pie |
|
Pinot Noir |
ceviche, ahi tuna tartare, antipasto |
Risotto, grilled chicken, lobster, white sauces, crab |
Petit fours, apple tart |
|
Riesling |
Calamari, steamed clams, creamy cheeses |
Roasted chicken, grilled pork, baked ham |
Light cakes, cream based pie, baked apples |
