Butlersguild

QUICK REFERENCE PAIRINGS

Red wine should be served with meat. White wine should be served with seafood and poultry.

Dish to be Served Wine Recommendation
Spicy, salty, smoked and more highly seasoned dishes. Whites: Fetzer, Riesling Gewurztraminer or Johannisberg
Reds: Pinot Noir
Stews, braised meats and poultry, dishes with cream Whites: Chardonnay
Reds: Merlot, Cabernet
Sauvignon
Highly acid foods like
tomatoes and citrus fruit
Whites: Sauvignon Blanc
Reds: Zinfandel

 

Vegetarian

Pasticcio, lasagna, and cannelloni-elaborate
vegetarian fillings and sauces

Fine Tuscan, also Claret and Burgundy. Gavi & Italian vintage Tunina also good.

Bean and vegetable stew,
herb dumpling
Bairrada (Portugal) or Spanish Toro
Cheese cauliflower with
aux gratin topping
Sancerre, Riesling Spatlese, Syval Blanc or Schonburger
Couscous with spicy
vegetables
Shiraz, chilled Navarrian Rose, or Somontano
Grilled Mediterranean
vegetables
Cabernet-Shiraz, Brouilly, or Barbera
Kidney beans and roasted vegetables California Merlot, Red Rioja Reserve, or Bandol
Aubergine, lentils, or baked mushrooms Zinfandel, Corbieres, or Shiraz-Cab.
Mezze vegetable dishes Languedoc Rose or Provence
Mushroom risotto Chianti Rufina, Ribera del Duero, or Barolo
Onions and leeks Riesling, Alsace Pinot Grijio, or Gewurztraminer
Peppers & eggplant Chianti, Nemea, Zinfandel, Bandol, Dolcetto
Squash ravioli Viognier, Vouvray, Marsanne, Gavi, Pomino, or Chenin Blanc
Ratatouille Cabernet or Merlot, red Bordeaux, Corteaux du Languedoc
Spinach ricotta Valpolicella, Greco di Molise

 

Desserts

Apple pie Any sweet Australian, German, Loire, or Canadian wine
Bread pudding Barsac (at least 10-12 yrs. old), Azsu or Tokaji
Chocolate cake Madeira, Olorosa, or Sherry
Cheesecake Anjou, or Vouvray
Coffee cakes Muscat (sweet)
Custards Sauternes, Loupiac, Saint-Croix-du-Mont
Creme Brulee Sauternes, Rhine Beerenauslese, Madeira
Crepes Suzette Champagne (sweet), Orange Muscat
Ginger desserts Muscat (sweet), Riesling, Semillon
Ice cream/sorbet Muscat, Banyuls, Moscato, or Champagne (sweet)
Maringue pie Champagne doux, Recioto di Soave
Nutty desserts Sherry, Madeira, tawny port, Setubal Moscatel
Orange desserts Orange Muscat, Sauternes
Pecan pie Orange Muscat (or liqueur)
Raspberries Regnie, Julienas
Strawberries Margaux Bordeaux
Souffles Champagne (sweet), Sauternes, or Vouvray
Tiramisu Tawny Port, Vin Santo, Beaumes-de-Venise
Trifles Sherry
Zabaglione Marsala (gold), Semillon

 

Wine and Cheese

Blue cheese Sauternes, Stilton, Port (tawny), Madeira (old), Amontillado (old), Marsala (old)
Bougon Dry white Burgundy, Rhone, Saint Emilion
Brie Pinot, Rhone, Shiraz
Camembert European Pinot, Syrah
Chaource
Cheddar, Parmesan
Rhone, Burgundy, Cabernet Sav., Shiraz
Cream cheese Cotes de Duras, Gergerac, Vinho Verde
Livarot Bordeaux, Chardonnay, Alsace Pinot, Riesling
Mozzarella Rhone, red Bordeaux, Bardolino, or Beaujolais
Reblochon Rioja, Oloroso Sherry

Tips and Advice

The typical before-dinner wine has always been Champagne or Sparkling Wine. However, Sherry (in Britain), Port (in France), and Vermouth (in Italy) have been mainstay for centuries.

In the New World, a glass of light white or red wine is currently in vogue. Examples might be a light Riesling, Chenin Blanc, or Zinfindel. Avoid Chardonnay due to the tendency of the wine to be acidic.

Also, avoid serving peanuts, walnuts, or cashews before dinner as these can destroy your fine wine flavors. Olives, almonds, or pistachios should also be avoided. Use cheeses instead.

When choosing a wine for dinner, use the "guides" as just that, a guide. Try to purchase the wine and perform your own personal taste test for the best food and wine match. This will ensure a perfect dinner with the perfect wine.

PAIRINGS ALPHABETIZED

Antipasto
Italian: Arneis, Pinot Grigio, Prosecco, Soave, Vermentino.
Light Red: Dolcetto, Franciacorta

Artichoke
Young Red: Bordeaux, Cotes du Rhone
Dry white: Sauvignon Blanc or Greek wine

Asparagus
[Difficult!] Sauvignon Blanc matches it, Semillion is better than Chardonnay, yet Chard works with butter. Alsace Pinot Grigio & dry Muscat work.

Avocado with prawns and crab
Rheingau, Pfalz Kabinett, Pinot Grigio, Sancerre, Sonoma or Australian Chard. Cape Steen, dry rose, Chablis Premier Cru.

Blue Cheese
Sparkling wine, or Champagne, Light Bodied Red

Caesar Salad
California Chardonnay or Chenin Blanc

Caviar
Champagne, Krug, Bollinger

Ceviche
Verdeho, Sauvignon Blanc, Riesling

Chowders
Rhine Spatlese, Pinot Gris, Albarino, Aussie Semillion, Chard, Madeira, Marsala.

Escargots
Vacqueyras, Gigondas, St.-Veran, Aligote, Pinot or Muscat.

Gazpacho
Sauvignon Blanc

Ham
White Collio, Alsace Grand Cru Chablis

Herring
Muscat?

Jumbolaya
Full Bodied White

Mackerel
Sherry

Mayonnaise
Sauvignon Blanc, Cote Chalonnaise, Spatlese Trocken, Verdicchio

Mellon
Australian Marsanne, Madiera, Vin Doux Naturel, Viognier, or Frontignan

Minestrone
Zinfandel, Grignolino, Chianti, Rhone Syrah

Mushrooms
Heavy dry white or light red, Greek Mantinia

Oysters
Champagne! Chablis Premier Cru, Sancerre, Muscadet

Pasta
Pair according to the sauce you use

Pimentos
Chardonnay (Spanish), Sauvignon, or Valdepenas

Pizza
Australian Shiraz, Most Red Italians, Sangiovese, Bairrada (red)

Prosciutto
Gruner Veltliner, Orvieto, White Rioja, Australian Sem, Gambellera

Quiches
Sauvignon, Alsace whites, Dry Rheingau, Chilean Pinot

Ravioli with wild Mushrooms
Pinot Noir (Oregon, USA), Dolcetto, Rioja

Saffron
Chardonnay, Rioja, Jurancon

Salads
Dry White Wine

Salami
Zinfandel, Freisa d'Asti, Barbera, Bordeaux, Chilean Cabernet Sauv.

Salmon
Alsace Pinot Gris, Barbera, Pouilly-Fume, Chablis Grand Cru

Spinach
Cabernet, but this is a challenge.

Steak
Full bodied white can work

Trout
Sauvignon Blanc, Sancerre, Bourgogne Aligote

Vegetables
Chardonnay, Chenin Blanc (Vouvray)

Zucchini
Difficult to match because it is so neutral- Sparkling white wine may work