| Light-bodied,
crisp whites |
Characterized by clean flavors and crisp acidity, light-bodied white wines are refreshing on their own and very food-friendly. They go best with shellfish and light seafood dishes, salads and vegetables.
|
Albariño,
Chardonnay (unoaked), Chenin Blanc, Muscadet , Pinot Blanc, Pinot Grigio,
Sauvignon Blanc (unoaked), Vinho Verde |
| Medium-bodied,
soft whites |
Balancing fruit flavors with bright acidity and often a touch of oak, medium-bodied white wines are versatile food pairings best matched with poultry, fish and egg dishes. The sweeter whites in this category are great with spicy foods.
|
white
Bordeaux, Gewürztraminer, Grüner Veltliner, Pinot Gris, Riesling, Sauvignon
Blanc (oaked) |
| Full-bodied,
rich whites |
Full of luscious fruit flavors and bolstered by liberal amounts of oak, full-bodied white whites are rich enough to stand up to heavier poultry and seafood dishes, as well as cream- and butter-based sauces.
|
white
Alsace, white Burgundy, Chardonnay (oaked), Muscat, Roussane, Sémillon,
Viognier |
| Light-bodied
fruity reds |
Light in tannins and bursting with juicy fruit flavors, wines in this category will get along with most dishes, especially game and braised meats.
|
red
Burgundy, Gamay, Nebbiolo, Pinot Noir, Rioja Crianza, Rosé |
| Medium-bodied,
silky reds |
Light in tannins and bursting with juicy fruit flavors, wines in this category will get along with most dishes, especially game and braised meats.
|
Barbera,
Cabernet Franc, Chianti, Dolcetto, Grenache, Merlot, Rioja Reserva and
Gran Reserva, Sangiovese, Tempranillo |
| Full-bodied,
tannic reds |
These dense, rich reds offer mouth-filling alcohol, teeth-staining tannins and big fruit flavors and need the richness of grilled meats, barbecue or strong cheese to avoid overwhelming their food pairings.
|
Barbaresco,
Barolo, red Bordeaux, Brunello, Cabernet Sauvignon, Malbec, red Rhône,
Syrah/Shiraz, Zinfandel |
| Sparkling
wines |
Although they come in many styles from dry to sweet, sparkling wines always present a palate-cleansing fizziness that makes them a versatile pairing for many kinds of foods, especially salty snacks, shellfish and custard-based desserts.
|
Cava,
Champagne, Crémant, Prosecco |
Dessert
wines:
|
Since this category includes many different styles of wine—from dense, inky Port to syrupy ice wine—your best wine pairing advice is this: Always choose a dessert wine that at least as sweet as the dessert it's being served with. Otherwise the wine be dominated by the dessert. |
Red:
Banyuls, Port, Sherry
White: Ice wine, Muscat, late-harvest Riesling, Santernes,
Tokaji, Vin Santo |
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Sniffing Out the Aromas in Wine
If you have a hard time detecting the aromas in a wine, try this little exercise. Better yet, gather friends for a party to try it together. read more
 
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