Wine and food pairing: an exhaustive list of particulars

Posted by Jason Kallsen on February 7, 2013 in Food and wine pairing, | no comments

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 region	Great food pairings
Albarino	A white for spicy dishes, Cajun, blackened, cioppino, crayfish boil. Fish with peppers, tomatoes, olives. Pizza and salads.
Arneis	A charming aperitivo with ripe pears and a good companion for shellfish or sauteed sole. Pasta with lighter toppings, herbs and pesto.
Bandol	Anything that makes you think "sun-drenched." Tomatoes, olives, rosemary, garlic with lamb or even fish. Sausages and cured meats.
Barbaresco	Grilled or roasted meats, duck, rabbit, pheasant. Veal including osso bucco and oxtails. Risotto especially with mushrooms or truffles.
Barbera	Tomato sauces on pasta or pizza especially spicy or meaty. Barbecued anything especially ribs and chicken. Burgers and brats.
Barolo	Meats especially rich, savory stews and braises. Beef, lamb, hoofed game but also duck, rabbit, pheasant.
Beaujolais	I love to just drink Beaujolais. Chicken even cold or in a salad. Cured meats or sausages, tuna, roasted pork or turkey.
Blaufrankisch	Think of the elegant end of Pinot Noir foods; salmon, veal as in Oscar or Blanquette de Veau. Chicken and game birds.
Bordeaux Blanc	Simply the bouquet of Bordeaux blanc makes me want shellfish, lobster, scallops, oysters. Grilled fish, sole and trout. Goat cheese.
Bordeaux Rouge	Top cuts of beef or lamb roasted or grilled. Squab, duck, goose, quail, grouse. Hooved game especially venison and elk.
Brunello di Montalcino	Savoury braised or stewed meat, raised or stalked. Roasted game birds. Pasta with rich beef or game sauce. Lamb.
Burgundy, red	Duck, goose, grouse, pheasant, pigeon. Veal and beef, more roasts than steaks. Dishes flavoured strongly of mushrooms or truffles.
Burgundy, white	Halibut, sole, cod especially but really any white fish. Prawns, langoustine, lobsters. Veal dishes that are creamy with mushrooms.
Cabernet Franc	The better cuts of lamb or beef. Grilled tuna or salmon. Ham and hamburgers. Pasta and pizza. Oh yeah, eggplant dishes.
Cabernet Sauvignon	Meat, meat, meat but especially lamb and beef. Game birds, duck, goose, squab. Anything with lots of rosemary.
Cahors	The "black wine" has structure to balance Cassoulet, lamb stew, duck and duck confit. Cured meats. Rabbit or pigeon.
Cava	A lively, sparkling quaff with fried foods, hors d'oeuvres, egg dishes. Salted nuts, sushi.
Chablis	Halibut, sole, cod especially but really any white fish. Prawns, langoustine, lobsters and any seafood that is served raw.
Champagne	French fries and popcorn, oh yeah. Fish eggs, fish raw, fish smoked. Quiche, omelets, eggs benedict, and the morning paper.
Champagne, Blanc de Blancs	This is the wine for caviar. Oysters. Candle or twilight, love and sighs.
Champagne, Blanc de Noirs	Sushi, salmon, shellfish, smoked fish and most anything good that begins with an "S". Yes, that includes sex.
Champagne, Rose	Nothing can improve on that moment when strawberries, raspberries or cherries are perfect except rose champagne.
Charbono	Its rich texture pairs well with roasted venison, grilled steaks and lamb, hearty meat or vegetable ragouts and curries.
Chardonnay, buttery	Sole, flounder, John Dory and the like, especially in rich cream or butter sauces. Lobster, scallops, veal or chicken.
Chardonnay, unoaked	Simply prepared white fishes even walleye. Chicken and crab. Herby flavours; thyme, sage, tarragon.
Chassagne-Montrachet	Lobster, scallops, dover sole as in the movie "Julie and Julia."
Chateauneuf-du-Pape	Game birds, duck, goose, quail, grouse, pheasant. Rabbit or lamb. Steaks on the grill.
Chenin Blanc	Raw oysters, no kidding. Seafood salads. Asian foods, trout, smoked fish, chicken.
Chianti	Really versatile. Anything tomatoey, sauces for pasta or pizza toppings. Calf's liver, lamb, rabbit, chicken, steaks. Pork chops.
Chinon	Good Chinon is great with grilled salmon or shrimp. Burgers and brats. Chicken and other fowl.
Corvina	Versatile. Most anything grilled especially chicken and pork. Pastas and pizzas with a tomato sauce. Tuna and salmon.
Cote Rotie	Good cuts of beef or lamb grilled or roasted; lesser cuts as savory braises or stews. Game, duck, rabbit.
Cotes du Rhone	Very versatile. Chicken, burgers and brats. Most anything you'd barbecue. Pizza, chili, enchiladas. Tailgating.
Crozes Hermitage	Meat, meat, meat but especially lamb and beef. Pork, too especially roasted. Game birds, duck, goose, squab.
Dolcetto	Pasta and pizza with cheesy, tomatoey sauces. Risotto, too. Sausages, grilled chicken and tuna. Burgers and brats.
Falanghina	Falanghina's fresh, dry balanced flavor makes it tasty with mollusks, grilled and fried fish, Calamari in sauce.
Fiano	Fiano's racy acidity makes it perfect for foods with high fat content: triple creme cheeses, salami, sausages, creamy pastas.
Frascati	Frascati has a snappishness that suits it to fried fish, calamari and octopus. Aioli. Creamy pastas. Seafood salad.
Gamay	Chicken even cold or in a salad. Cured meats or sausages, tuna, roasted pork or turkey. Burgers and brats, Nachos.
Garganega	Things with Pesto. Pastas with seafood. Meatless pizza such as Quattro Fromaggi and Margherita. Any shrimp not deep fried.
Gavi	White fish fried. Tuna or salmon grilled or planked. Seafood soups or stews. Tomatoes and vegetables. Ratatouille
Gewurztraminer	Asian cuisine especially spicy or with some sweetness. Also curries. Smoked or cured meats. Foie gras. Edible flowers.
Godello	A shellfish wine; crabs, langoustine, clams, mussels and scallops. "Deadman's fingers" barnacles if you run across them.
Greco di Tufo	Creamy or cheesy pasta and risotto. Chicken and seafood including as salads. Caesar salad or bagna cauda, anything with anchovies.
Grenache	Steaks, pasta with meat sauces, sausages the spicier the better. Barbecued ribs or chicken. Burgers and brats.
Grenache blanc	Seafood cooked with garlic and white wine. Lemon chicken. White fish with salsa. Seafood salads.
Gruner Veltliner	Anything that "stinks up your house when you are cooking it," Terry Theise. Asian food, ham, smoked meats or fish.
Hermitage	Rich, savory meaty dishes with lots of mushrooms, garlic and onion. Lamb, beef and game especially venison.
Madeira	Elbow patches and a bowl full (of pipe tobacco!). Nuts, blue cheese, consume.
Malbec	Fajitas, chili, spicy foods. Indian or Mexican. Beef, lamb or pork most anyway but especially on the grill. Burgers and sausages.
Malmsey	Nuts, blue cheeses, nut desserts.
Malvasia	Figs even paired with prosciutto. Berries and berry desserts.
Marsanne	Shellfish, especially lobster. Pork including ham. Curries, chicken. Squash or pumpkin soup or risotto.
Melon de Bourgogne	Oysters, mussels, clams anyway but particularly raw. Salads, shrimp and seafood.
Meritage	Top cuts of beef or lamb roasted or grilled. Squab, duck, goose, quail, grouse. Hooved game especially venison and elk.
Merlot	Most any meat; really, lamb, beef, pork, chicken, duck. Has an affinity for tomatoes and mushrooms.
Meursault	Lobster, veal, shrimp and langoustine.
Montepulciano	Big soups like lentil or barley. Grilled meat. Pasta, pizza and risotto particularly with mushrooms. Burgers and brats.
Mourvedre	Comfort foods. Stews, Cassoulet, roasted chicken, hot dish, pot roast.
Muscadet	Oysters, mussels, clams anyway but particularly raw. Salads, shrimp and seafood.
Muscat, dry	Pork roasted or grilled especially with fruit chutney. Chinese, Thai and Indian foods that have some sweetness.
Muscat, sweet	Peaches, apricots right off the pit or in tarts. Caramel or berry desserts. Blue cheeses.
Nebbiolo	Meats including hooved game and particularly savoury dishes like stews and braises. Pasta with rich, meaty sauces.
Nero d'Avola	Meatloaf, ribs. Puttanesca or any pasta or pizza with flavours predominately of olives, garlic and capers.
Orvieto	Appetizers, white fishes. Pizza, pasta or risotto with lighter sauces and toppings. Seafood and salads.
Petite Sirah	Rich meat dishes like stews and braises of lamb, oxtails and such. Cured meats, sausages, grilled steaks and burgers. Lasagna.
Petite Verdot	Duck, beef especially steaks, pork ribs or chops. Rich meat dishes like stews and braises of lamb, oxtails and such.
Picpoul	Seafood and shellfish, especially langoustine, shrimp and urchin. Oysters and clams, crayfish, grilled fishes.
Pinot Blanc	Pork or rabbit even as pate or rillettes. Quiche and other chicken egg dishes. Chicken and turkey. Crabs and scallops.
Pinot Grigio	Very versatile. Starters, chicken and seafood including as salads. Pork, pasta, salads.
Pinot Gris	Very versatile. Starters, chicken and seafood including as salads. Pork, pasta, salads.
Pinot Noir	Roasted 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
Pinotage	The winemakers suggest serving this red slightly cool with grilled fish even oysters dosed with tobasco. Curries and dishes with chilies.
Port	Blue cheeses and walnuts. Chocolate especially bittersweet. Nuts and desserts with nuts or dried fruits.
Pouilly-Fuisse	Fish, shellfish, scallops, veal even wiener schnitzel. Chicken even cold or in a salad.
Pouilly-Fume	Crayfish, crabs, mussels, lobster. Grilled shrimp, salmon even smoked. Chicken or fish with cream sauces. Ham.
Primitivo	Pasta and pizza with spicy, meaty sauces. Sausages, grilled chicken and ribs. Burgers and brats.
Priorat	Furry but not feathered game. Roasts of beef or lamb charred a bit even. Oxtail, Cassoulet, spicy sausages.
Prosecco	Appetizers, salty things like almonds, prosciutto and smoked fish. Sun, surf and swimsuits (or not).
Puligny-Montrachet	Shrimp and its grandest guises, prawns and langoustine. Lobsters and white fishes such as cod, sole and such. Chicken and ham.
Rhone blanc	Chicken and game hens. Smoked fish and cured meats. Cheesy risotto or pasta. Grilled vegetables; beans, asparagus.
Rhone rouge	Meat, meat, meat but especially lamb and beef. Pork, too especially roasted. Game birds, duck, goose, squab.
Riesling	Pork, ham, scallops. Salmon or tuna most anyway even tartare. Asian food. An excellent wine with food.
Riesling, Alsatian	A great food wine! There is nothing better with trout. Cured and smoked meats or pork dishes just like in Alsace.
Riesling, dry	White fish, including walleye. Trout, turkey, chicken, shellfish. Smoked fish and cured meats.
Riesling, off-dry	Spicy dishes especially Thai. Foie gras. Turkey or chicken. Milder curries. Just plain having a chat.
Rioja	Very versatile. The better cuts of lamb. Most any meat braised or stewed. Game birds and poultry, especially duck.
Rose	Salads especially Nicoise or seafood. Ham, hamburgers. "Cheeseburger and chips."
Rose, dry	Fishes and pork dishes. Egg things such as quiche or frittata. Shrimp. Burgers and brats.
Roussanne	Chicken and game hens. Smoked fish and cured meats. Cheesy risotto or pasta. Grilled vegetables; beans, asparagus.
Sake	Sashimi but not sushi. Shrimp even deep fried. Clams, scallops, oysters raw or cooked.
Sancerre	If not lunch in a Paris bistro then oysters, crabs, langoustine, any fish even smoked. And then there is goat cheese.
Sangiovese	Seriously anything tomatoey sings with Sangiovese, pizza and pasta to be sure. Sausages, chicken, gazpacho. Bread salad.
Sauvignon Blanc	White fish, shellfish, oysters, chicken. Asparagus, cilantro, artichokes, salads. Lemony or garlicy things.
Sauvignon blanc, Chile	A lovely aperitif wine. Shrimp, seafood including in salads. White fishes like sea bass, sole or halibut.
Sauvignon blanc, New Zealand	The most citrusy of the SB pair it with cream sauces or buttery ones Acidic dishes such as ceviche. Big time with oysters.
Sherry	Nuts, blue cheeses, nut desserts. Consume. Cured meats. Sardines, anchovies. Tapas.
Shiraz	Things with barbecue sauce especially ribs or chicken. Leg of lamb, venison commercial or wild. Steaks.
Soave	Things with Pesto. Pastas with seafood. Meatless pizza such as Quattro Fromaggi and Margherita. Any shrimp not deep fried.
Sparkling	Appetizers, egg dishes, potato chips, raw seafood including oysters and clams. Smoked fishes or meats.
St. Joseph	A bit lighter than the other Northern Rhone appellations but still Syrah so grilled meats with
Super Tuscan	Hooved game, lamb, roasted or braised beef or pork, grilled steaks. A carnivore's delight.
Syrah	Winged beasties with dark meat like duck, goose, squab, and griffins. Hooved game. Roasted meats.
Tempranillo	Very versatile. The better cuts of lamb. Most any meat braised or stewed. Game birds and poultry, especially duck.
Teroldego	Very enjoyable with robust and spicy dishes; curries, chili, tangy barbecued meats.
Tocai Friulano	Really nice with pork; try drizzling the meat with flavoured olive oil, like lemon or blood orange. Cured meats, chicken.
Torrontes	Ethnic foods; Thai, Mexican, Vietnamese. Seafood and shellfish especially with a squeeze of lemon. Ceviche.
Trebbiano	White fishes or seafood including salads with seafood or chicken.
Txakoli	Seafood especially crab and oysters. Anything with noticeable anchovy flavour. Loves garlic
Valpolicella	Versatile. Most anything grilled especially chicken and pork. Pastas and pizzas with a tomato sauce. Tuna and salmon.
Verdelho	Shellfish and white fishes grilled or sauted. Roasted or grilled vegetables. Pesto on pasta or gnocchi.
Verdicchio	Seafood and white fishes. Pasta or risotto especially with seafood and asparagus. Heads up, artichokes.
Vermentino	Stuff with anchovies; caesar salad, bagna cauda, pizza. Grilled chicken or fish, including Sardines. Pesto.
Vernaccia	Pasta or risotto that is mostly creamy or buttery. With seafood, too. Artichokes. Fish.
Vin Santo	Biscotti, especially hazelnut, was made to go with vin santo. Gorgonzola or other blue cheeses with sweet biscuits.
Viognier	If its got lots of butter or cream, yum, serve Viognier. Lobster. Dishes spiced with cumin or curry.
Viura	Delicate, lightly seasoned foods especially seafood. Appetizers, jamon or prosciutto.
Vouvray, dry	A terrific food wine. Trout, scallops, chicken, steamed mussel or clams and raw oysters. Egg dishes.
Vouvray, sweet	Fresh, ripe fruits especially apples, pears, apricots, peaches and any desserts made of these. Fruits tarts, crme brulee.
Zinfandel	Grilled meats and poultry. Especially leg of lamb, sausages and brats, burgers, steak. Barbecue or spicy seasonings.
Zweigelt	There are few red wines as perfect with lighter, casual foods. Chicken, pizza, pasta, burgers and most takeout.