Wine

Dedicated foodies take wine seriously when considering its contribution to and impact on a meal.

Wine Is the Glory
Dedicated foodies take wine seriously when considering its contribution to and impact on a meal. But pairing wine and food need not be complicated. Much, in the end, has to do with what tastes good to you. A smart place to start is with basic wine characteristics.

Red or White Can Be Right
It used to be that red wine should only be enjoyed with red meats and sauces, and white wine with poultry and fish. Times have changed and now the mix-and-match options are unlimited, as long as you keep these guidelines in mind.

Contrast or Harmonize Flavors
It doesn’t have to be one or the other — both can work. A sweet Riesling can make a beef brisket taste even more appealing by contrasting with the saltiness of the meat. On the other hand, a Port wine paired with a crème brûlée will taste less sweet and accentuate the richness of the dessert.

Match Textures and Richness
Tart, tangy foods, like a Greek salad, work well with Pinot Grigio or other wines that share a certain bite. Likewise, a light, aromatic Sauvignon Blanc will cuddle up to a simple garlic and butter-based seafood dish.

Balance Acidity
A crisp, fruity Pinot Grigio is great with citric-based foods like lemon chicken and tangy lime salsa. While a more acidic Chianti pairs well with a fresh tomato marinara sauce over pasta topped with a sharp Parmigiano Reggiano^®.

Red	White
Cabernet Sauvignon Full-bodied, dry, more complex	Pinot Grigio dry (brut) Crisp, fruity, dry
Merlot Supple, smooth, less tannic	Sauvignon Blanc Light, herbal, crisp
Zinfandel Full-bodied, complex	Chardonnay Medium to full bodied, complex
Pinot Noir Fruity, medium-bodied	Riesling Floral, fruity, ranging from dry to very sweet
Shiraz/Syrah Full-bodied, dense and tannic