Pairing Wines Like A Master

Pairing wine with food is both an art and a science. Here are some classic pairings:

1. Red Wine:
   • Cabernet Sauvignon: Pairs well with grilled meats, especially steak and lamb.
   • Merlot: Complements dishes like roasted poultry, pasta with red sauce, and mushroom-based dishes.
   • Pinot Noir: Goes nicely with salmon, duck, or dishes with earthy flavors like mushrooms or truffles.
   • Syrah/Shiraz: Matches well with barbecued meats, spicy dishes, and hearty stews.
2. White Wine:
   • Chardonnay: Works well with creamy sauces, buttery dishes, seafood (especially lobster and shrimp), and poultry.
   • Sauvignon Blanc: Pairs nicely with salads, seafood (especially shellfish), and dishes with citrus or herbal components.
   • Riesling: Complements spicy foods (such as Thai or Indian cuisine), pork, and dishes with fruity or slightly sweet elements.
   • Pinot Grigio/Pinot Gris: Matches well with light seafood, salads, and dishes with light sauces.
3. Rosé:
   • Dry Rosé: Goes well with a variety of foods, including light pasta dishes, salads, seafood, and poultry.
   • Sweet Rosé: Pairs nicely with spicy dishes, barbecue, and fruit-based desserts.
4. Sparkling Wine:
   • Champagne/Sparkling Wine: Pairs well with salty foods (like caviar), seafood (especially sushi), and light appetizers. Also a classic choice for celebrations.
5. Dessert Wine:
   • Port: Pairs well with rich, decadent desserts such as chocolate cake or flourless chocolate torte.