Simple Wine Guidelines

Use this guide when pairing wine with foods.

Chardonnay - Red Snapper, Striped Bass, Softshell Crab, Shrimp Scampi, Sushi, Chinese Food (Canton or Peking style), Duck, Goose, Chicken and Turkey, Seafood Quiches and Souffles, Cold Deli Meats, Parmesan, Jarlsberg, Brie, Camembert.

Sauvignon Blanc - Roasted Chicken and Turkey, Grilled Tuna and Swordfish, Sole, Trout, Crab, Lobster, Mussels, Scallops, Pasta Dishes with Shellfish and Light Sauces, Mild Chinese and Indian Dishes, Goat Cheese, Mozzarella.

Pinot Grigio - Pasta with Cream Sauce, Smoked Salmon and Trout, Mild Chinese and Indian Dishes, Mussels, Clams, Chowders, Antipasto, Prosciutto and Melon.

Cabernet Sauvignon - Well-flavored Stews and Casseroles, Steak, Roast Beef, Roast Lamb, Ham, Kidney, Fresh Raspberries and Strawberries, Brie, Camembert, Sharp Cheddar.

Gamay Beaujolais - Pizza and Pasta Dishes, Hamburger, Hot Dogs, Roast Beef, Beef Stew, Grilled Chicken, Fresh Salmon, Raw Vegetables.

Merlot - Roasts and Barbecues, Lamb Stew, Pork, Veal, Sausages, Salami, Roast Beef, Liver, Grilled Swordfish and Tuna, Mild Cheddar, Goat Cheese, Muenster.

White Zinfandel - Hamburgers, Deli Meats, Chinese Food, Grilled Swordfish, Hot or Cold Soups.

Sparkling Wines and Champagnes - Oysters, Sushi, Lobster, Fresh Salmon, Grilled or Fried Scallops, White Fish, Light Entrees and Cold Buffets, Poultry, Chinese Food, Caviar, Sweet Souffles, Fresh Fruit, Crepes.