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Wine Pairings

When it comes to food and wine pairings, there are those who carelessly match any dish with any libation and those who painstakingly try to balance the flavors of the food with the perfect wine.

Wine flavors are derived from specific components: sugar, acid, fruit, tannin and alcohol. Foods also have flavor components, such as fat, acid, salt, sugar and bitter. The most successful food and wine pairings feature complementary components, richness and textures.

You can try for either a similar pairing or a contrasting one. For pasta in a rich cream sauce, for example, you could cut through the creamy fat with a crisp, dry, unoaked white wine. Or you could wrap the flavor of the wine around the richness of the sauce by choosing a big, ripe, soft Chardonnay or Roussanne/Marsanne blend.

Check out recipes that pair with the wines below:

Albariño
Aligoté
Arneis
Asti Spumante

Barbaresco
Barolo
Beaujolais
Brunello

Cabernet Franc
Cabernet Sauvignon
Carignan
Cava Amarone
Chablis
Champagne
Chardonnay
Châteauneuf-du-Pape
Chenin Blanc
Chianti
Chianti Classico
Cider

Gamay
Gewürztraminer
Grappa
Grenache
Grenache Blanc

Malbec
Marsala
Marsanne
Merlot
Montepulciano
Mourvèdre
Muscat

Nebbiolo

Petit Verdot
Petite Sirah
Pinot Gris (Pinot Grigio)
Pinot Noir
Port

Riesling
Roussanne
Ruby Port

Sangiovese
Sauterne
Sauvignon Blanc
Sémillon
Sherry
Spanish Rosado
Syrah

Tawny Port
Tempranillo

Viognier
White Zinfandel
Zinfandel

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