There are many general rules when it comes to wine and food pairings, but we’ve received several requests for more details. Specifically some variant of “I have this bottle of wine, what should I serve with it?”

It’s a fun game, especially if you’re an adventurous cook who doesn’t hesitate to run to the local co-op to find an odd and elusive ingredient, or maybe you just got a molecular gastronomy kit.

Start with a wine, and do everything in your power to create a plate around it.

So to help spur your creative juices, we present to you our exhaustive list of wine and food particulars. This should help in your journey from glass to plate! Enjoy!

Varietal or regionGreat food pairings
AlbarinoA white for spicy dishes, Cajun, blackened, cioppino, crayfish boil. Fish with peppers, tomatoes, olives. Pizza and salads.
ArneisA charming aperitivo with ripe pears and a good companion for shellfish or sauteed sole. Pasta with lighter toppings, herbs and pesto.
BandolAnything that makes you think "sun-drenched." Tomatoes, olives, rosemary, garlic with lamb or even fish. Sausages and cured meats.
BarbarescoGrilled or roasted meats, duck, rabbit, pheasant. Veal including osso bucco and oxtails. Risotto especially with mushrooms or truffles.
BarberaTomato sauces on pasta or pizza especially spicy or meaty. Barbecued anything especially ribs and chicken. Burgers and brats.
BaroloMeats especially rich, savory stews and braises. Beef, lamb, hoofed game but also duck, rabbit, pheasant.
BeaujolaisI love to just drink Beaujolais. Chicken even cold or in a salad. Cured meats or sausages, tuna, roasted pork or turkey.
BlaufrankischThink of the elegant end of Pinot Noir foods; salmon, veal as in Oscar or Blanquette de Veau. Chicken and game birds.
Bordeaux BlancSimply the bouquet of Bordeaux blanc makes me want shellfish, lobster, scallops, oysters. Grilled fish, sole and trout. Goat cheese.
Bordeaux RougeTop cuts of beef or lamb roasted or grilled. Squab, duck, goose, quail, grouse. Hooved game especially venison and elk.
Brunello di MontalcinoSavoury braised or stewed meat, raised or stalked. Roasted game birds. Pasta with rich beef or game sauce. Lamb.
Burgundy, redDuck, goose, grouse, pheasant, pigeon. Veal and beef, more roasts than steaks. Dishes flavoured strongly of mushrooms or truffles.
Burgundy, whiteHalibut, sole, cod especially but really any white fish. Prawns, langoustine, lobsters. Veal dishes that are creamy with mushrooms.
Cabernet FrancThe better cuts of lamb or beef. Grilled tuna or salmon. Ham and hamburgers. Pasta and pizza. Oh yeah, eggplant dishes.
Cabernet SauvignonMeat, meat, meat but especially lamb and beef. Game birds, duck, goose, squab. Anything with lots of rosemary.
CahorsThe "black wine" has structure to balance Cassoulet, lamb stew, duck and duck confit. Cured meats. Rabbit or pigeon.
CavaA lively, sparkling quaff with fried foods, hors d'oeuvres, egg dishes. Salted nuts, sushi.
ChablisHalibut, sole, cod especially but really any white fish. Prawns, langoustine, lobsters and any seafood that is served raw.
ChampagneFrench fries and popcorn, oh yeah. Fish eggs, fish raw, fish smoked. Quiche, omelets, eggs benedict, and the morning paper.
Champagne, Blanc de BlancsThis is the wine for caviar. Oysters. Candle or twilight, love and sighs.
Champagne, Blanc de NoirsSushi, salmon, shellfish, smoked fish and most anything good that begins with an "S". Yes, that includes sex.
Champagne, RoseNothing can improve on that moment when strawberries, raspberries or cherries are perfect except rose champagne.
CharbonoIts rich texture pairs well with roasted venison, grilled steaks and lamb, hearty meat or vegetable ragouts and curries.
Chardonnay, butterySole, flounder, John Dory and the like, especially in rich cream or butter sauces. Lobster, scallops, veal or chicken.
Chardonnay, unoakedSimply prepared white fishes even walleye. Chicken and crab. Herby flavours; thyme, sage, tarragon.
Chassagne-MontrachetLobster, scallops, dover sole as in the movie "Julie and Julia."
Chateauneuf-du-PapeGame birds, duck, goose, quail, grouse, pheasant. Rabbit or lamb. Steaks on the grill.
Chenin BlancRaw oysters, no kidding. Seafood salads. Asian foods, trout, smoked fish, chicken.
ChiantiReally versatile. Anything tomatoey, sauces for pasta or pizza toppings. Calf's liver, lamb, rabbit, chicken, steaks. Pork chops.
ChinonGood Chinon is great with grilled salmon or shrimp. Burgers and brats. Chicken and other fowl.
CorvinaVersatile. Most anything grilled especially chicken and pork. Pastas and pizzas with a tomato sauce. Tuna and salmon.
Cote RotieGood cuts of beef or lamb grilled or roasted; lesser cuts as savory braises or stews. Game, duck, rabbit.
Cotes du RhoneVery versatile. Chicken, burgers and brats. Most anything you'd barbecue. Pizza, chili, enchiladas. Tailgating.
Crozes HermitageMeat, meat, meat but especially lamb and beef. Pork, too especially roasted. Game birds, duck, goose, squab.
DolcettoPasta and pizza with cheesy, tomatoey sauces. Risotto, too. Sausages, grilled chicken and tuna. Burgers and brats.
FalanghinaFalanghina's fresh, dry balanced flavor makes it tasty with mollusks, grilled and fried fish, Calamari in sauce.
FianoFiano's racy acidity makes it perfect for foods with high fat content: triple creme cheeses, salami, sausages, creamy pastas.
FrascatiFrascati has a snappishness that suits it to fried fish, calamari and octopus. Aioli. Creamy pastas. Seafood salad.
GamayChicken even cold or in a salad. Cured meats or sausages, tuna, roasted pork or turkey. Burgers and brats, Nachos.
GarganegaThings with Pesto. Pastas with seafood. Meatless pizza such as Quattro Fromaggi and Margherita. Any shrimp not deep fried.
GaviWhite fish fried. Tuna or salmon grilled or planked. Seafood soups or stews. Tomatoes and vegetables. Ratatouille
GewurztraminerAsian cuisine especially spicy or with some sweetness. Also curries. Smoked or cured meats. Foie gras. Edible flowers.
GodelloA shellfish wine; crabs, langoustine, clams, mussels and scallops. "Deadman's fingers" barnacles if you run across them.
Greco di TufoCreamy or cheesy pasta and risotto. Chicken and seafood including as salads. Caesar salad or bagna cauda, anything with anchovies.
GrenacheSteaks, pasta with meat sauces, sausages the spicier the better. Barbecued ribs or chicken. Burgers and brats.
Grenache blancSeafood cooked with garlic and white wine. Lemon chicken. White fish with salsa. Seafood salads.
Gruner VeltlinerAnything that "stinks up your house when you are cooking it," Terry Theise. Asian food, ham, smoked meats or fish.
HermitageRich, savory meaty dishes with lots of mushrooms, garlic and onion. Lamb, beef and game especially venison.
MadeiraElbow patches and a bowl full (of pipe tobacco!). Nuts, blue cheese, consume.
MalbecFajitas, chili, spicy foods. Indian or Mexican. Beef, lamb or pork most anyway but especially on the grill. Burgers and sausages.
MalmseyNuts, blue cheeses, nut desserts.
MalvasiaFigs even paired with prosciutto. Berries and berry desserts.
MarsanneShellfish, especially lobster. Pork including ham. Curries, chicken. Squash or pumpkin soup or risotto.
Melon de BourgogneOysters, mussels, clams anyway but particularly raw. Salads, shrimp and seafood.
MeritageTop cuts of beef or lamb roasted or grilled. Squab, duck, goose, quail, grouse. Hooved game especially venison and elk.
MerlotMost any meat; really, lamb, beef, pork, chicken, duck. Has an affinity for tomatoes and mushrooms.
MeursaultLobster, veal, shrimp and langoustine.
MontepulcianoBig soups like lentil or barley. Grilled meat. Pasta, pizza and risotto particularly with mushrooms. Burgers and brats.
MourvedreComfort foods. Stews, Cassoulet, roasted chicken, hot dish, pot roast.
MuscadetOysters, mussels, clams anyway but particularly raw. Salads, shrimp and seafood.
Muscat, dryPork roasted or grilled especially with fruit chutney. Chinese, Thai and Indian foods that have some sweetness.
Muscat, sweetPeaches, apricots right off the pit or in tarts. Caramel or berry desserts. Blue cheeses.
NebbioloMeats including hooved game and particularly savoury dishes like stews and braises. Pasta with rich, meaty sauces.
Nero d'AvolaMeatloaf, ribs. Puttanesca or any pasta or pizza with flavours predominately of olives, garlic and capers.
OrvietoAppetizers, white fishes. Pizza, pasta or risotto with lighter sauces and toppings. Seafood and salads.
Petite SirahRich meat dishes like stews and braises of lamb, oxtails and such. Cured meats, sausages, grilled steaks and burgers. Lasagna.
Petite VerdotDuck, beef especially steaks, pork ribs or chops. Rich meat dishes like stews and braises of lamb, oxtails and such.
PicpoulSeafood and shellfish, especially langoustine, shrimp and urchin. Oysters and clams, crayfish, grilled fishes.
Pinot BlancPork or rabbit even as pate or rillettes. Quiche and other chicken egg dishes. Chicken and turkey. Crabs and scallops.
Pinot GrigioVery versatile. Starters, chicken and seafood including as salads. Pork, pasta, salads.
Pinot GrisVery versatile. Starters, chicken and seafood including as salads. Pork, pasta, salads.
Pinot NoirRoasted birds are a preternatural match but Pinot Noir goes with any number of dishes ranging from those incorporating wild game and foraged mushrooms to veal stews or grilled fleshy fish. For a classic cheese pairing hunt down some EpoisseÉ
PinotageThe winemakers suggest serving this red slightly cool with grilled fish even oysters dosed with tobasco. Curries and dishes with chilies.
PortBlue cheeses and walnuts. Chocolate especially bittersweet. Nuts and desserts with nuts or dried fruits.
Pouilly-FuisseFish, shellfish, scallops, veal even wiener schnitzel. Chicken even cold or in a salad.
Pouilly-FumeCrayfish, crabs, mussels, lobster. Grilled shrimp, salmon even smoked. Chicken or fish with cream sauces. Ham.
PrimitivoPasta and pizza with spicy, meaty sauces. Sausages, grilled chicken and ribs. Burgers and brats.
PrioratFurry but not feathered game. Roasts of beef or lamb charred a bit even. Oxtail, Cassoulet, spicy sausages.
ProseccoAppetizers, salty things like almonds, prosciutto and smoked fish. Sun, surf and swimsuits (or not).
Puligny-MontrachetShrimp and its grandest guises, prawns and langoustine. Lobsters and white fishes such as cod, sole and such. Chicken and ham.
Rhone blancChicken and game hens. Smoked fish and cured meats. Cheesy risotto or pasta. Grilled vegetables; beans, asparagus.
Rhone rougeMeat, meat, meat but especially lamb and beef. Pork, too especially roasted. Game birds, duck, goose, squab.
RieslingPork, ham, scallops. Salmon or tuna most anyway even tartare. Asian food. An excellent wine with food.
Riesling, AlsatianA great food wine! There is nothing better with trout. Cured and smoked meats or pork dishes just like in Alsace.
Riesling, dryWhite fish, including walleye. Trout, turkey, chicken, shellfish. Smoked fish and cured meats.
Riesling, off-drySpicy dishes especially Thai. Foie gras. Turkey or chicken. Milder curries. Just plain having a chat.
RiojaVery versatile. The better cuts of lamb. Most any meat braised or stewed. Game birds and poultry, especially duck.
RoseSalads especially Nicoise or seafood. Ham, hamburgers. "Cheeseburger and chips."
Rose, dryFishes and pork dishes. Egg things such as quiche or frittata. Shrimp. Burgers and brats.
RoussanneChicken and game hens. Smoked fish and cured meats. Cheesy risotto or pasta. Grilled vegetables; beans, asparagus.
SakeSashimi but not sushi. Shrimp even deep fried. Clams, scallops, oysters raw or cooked.
SancerreIf not lunch in a Paris bistro then oysters, crabs, langoustine, any fish even smoked. And then there is goat cheese.
SangioveseSeriously anything tomatoey sings with Sangiovese, pizza and pasta to be sure. Sausages, chicken, gazpacho. Bread salad.
Sauvignon BlancWhite fish, shellfish, oysters, chicken. Asparagus, cilantro, artichokes, salads. Lemony or garlicy things.
Sauvignon blanc, ChileA lovely aperitif wine. Shrimp, seafood including in salads. White fishes like sea bass, sole or halibut.
Sauvignon blanc, New ZealandThe most citrusy of the SB pair it with cream sauces or buttery ones Acidic dishes such as ceviche. Big time with oysters.
SherryNuts, blue cheeses, nut desserts. Consume. Cured meats. Sardines, anchovies. Tapas.
ShirazThings with barbecue sauce especially ribs or chicken. Leg of lamb, venison commercial or wild. Steaks.
SoaveThings with Pesto. Pastas with seafood. Meatless pizza such as Quattro Fromaggi and Margherita. Any shrimp not deep fried.
SparklingAppetizers, egg dishes, potato chips, raw seafood including oysters and clams. Smoked fishes or meats.
St. JosephA bit lighter than the other Northern Rhone appellations but still Syrah so grilled meats with
Super TuscanHooved game, lamb, roasted or braised beef or pork, grilled steaks. A carnivore's delight.
SyrahWinged beasties with dark meat like duck, goose, squab, and griffins. Hooved game. Roasted meats.
TempranilloVery versatile. The better cuts of lamb. Most any meat braised or stewed. Game birds and poultry, especially duck.
TeroldegoVery enjoyable with robust and spicy dishes; curries, chili, tangy barbecued meats.
Tocai FriulanoReally nice with pork; try drizzling the meat with flavoured olive oil, like lemon or blood orange. Cured meats, chicken.
TorrontesEthnic foods; Thai, Mexican, Vietnamese. Seafood and shellfish especially with a squeeze of lemon. Ceviche.
TrebbianoWhite fishes or seafood including salads with seafood or chicken.
TxakoliSeafood especially crab and oysters. Anything with noticeable anchovy flavour. Loves garlic
ValpolicellaVersatile. Most anything grilled especially chicken and pork. Pastas and pizzas with a tomato sauce. Tuna and salmon.
VerdelhoShellfish and white fishes grilled or sautŽed. Roasted or grilled vegetables. Pesto on pasta or gnocchi.
VerdicchioSeafood and white fishes. Pasta or risotto especially with seafood and asparagus. Heads up, artichokes.
VermentinoStuff with anchovies; caesar salad, bagna cauda, pizza. Grilled chicken or fish, including Sardines. Pesto.
VernacciaPasta or risotto that is mostly creamy or buttery. With seafood, too. Artichokes. Fish.
Vin SantoBiscotti, especially hazelnut, was made to go with vin santo. Gorgonzola or other blue cheeses with sweet biscuits.
ViognierIf its got lots of butter or cream, yum, serve Viognier. Lobster. Dishes spiced with cumin or curry.
ViuraDelicate, lightly seasoned foods especially seafood. Appetizers, jamon or prosciutto.
Vouvray, dryA terrific food wine. Trout, scallops, chicken, steamed mussel or clams and raw oysters. Egg dishes.
Vouvray, sweetFresh, ripe fruits especially apples, pears, apricots, peaches and any desserts made of these. Fruits tarts, crme brulee.
ZinfandelGrilled meats and poultry. Especially leg of lamb, sausages and brats, burgers, steak. Barbecue or spicy seasonings.
ZweigeltThere are few red wines as perfect with lighter, casual foods. Chicken, pizza, pasta, burgers and most takeout.

Photo by skampy.

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