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A GUIDE TO FOOD & WINE PAIRING

WINE FOODS SAUCES, VEGETABLES MENU


HERBS AND AND FRUITS RECOMMEND.
SEASONINGS
BARBERA A pleasing Basil, gralic, Roast Roast beef, leg of
Medium-bodied red contrast to aioli and spicy vegetables, lamb, orzo pasta
wine, high acid with creamy, not hot herb mushrooms, ripe creamy cherry
berry like fruit. Pairs spicy pasta sauces. tomatoes, tomato sauce,
well with medium- dishes and cherries. roasted root
bodied foods. hearty vegetables.
cheeses.
MERLOT- Duck, Balsamic Peppers, Roast turkey,
SANGIOVESE pork, beef, vinegar, thyme cherries. roast pork loin,
Medium-bodied, deep turkey, and orange beef and lamb
red wine with luscious, roast zest. stews, roast duck,
full flavor. Complements chicken, French onion
food that are rich and hearty soup, aged
hearty with a natural cheeses, cheeses.
softness or sweetness. pasta with
meat
sauce.
ZINFANDEL Grilled red Cooked tomato Peppers, Grilled or
Full-bodied, dark red meats, sauces, eggplant, barbecued meats,
wine with blackberry pastas, barbecue sauce tomatoes, pizza, spaghetti
and pepper notes- pizza, ribs and rich meat mushrooms. and meatballs,
expressive fruit and hearty sauces with grilled sausages,
character. Complements winter garlic, cassoulet, French
hearty, spicy foods. dishes rosemary, sage, onion soup, leg
cooked oregano. of lamb.
with
tomato
sauces.
CABERNET Grilled Rosemary, bay Peppers, Roast beef, rack
SAUVIGNON and roast leaf, sage, eggplant, green of lamb, grilled
Full-bodied, tannic red beef or garlic, and red beans, red meats, aged
wine with rich but venison, wine sauces. mushrooms, cheeses, roast
austere fruit and aged black currants. duck, chocolate
excellent acid tannin cheeses, desserts.
balance. Complements meaty,
richer heavier foods full-bodied
where the wine doesn’t flavored
overpower the flavor foods,
game
meats.
MUSCATO D’ORO Light fruit Mint, lemon Berries, summer Fruit tarts, fresh
Light, sweet, white or lemon and orange fruits. fruit plates,
dessert wine. dessert. zest, raspberry sorbets.
Complements desserts sauce.
that aren’t too sweet or
rich.
TOSCAI Poached or Light, creamy Snow peas, baby Prosciutto, goat
FIULANO/PINOT sautéed and lemon lettuces, melon, cheeses tart, roast
GRIGIO chicken, sauces, chervil, summer fruits. turkey, antipasto
Light bodied white wine, white lemon zest, plate, scallop and
gently aromatic with fleshed ginger, chives. ginger salad.
palate cleansing fruit fish,
acid. A good aperitif or turkey,
first course wine. capers and
quail or
pheasant,
summer
fruits,
prosciutto
and melon,
and
antipasto.
FUME Poached or Cilantro, Bell peppers, Poached or
BLANC/SAUVIGNON sautéed chives, parsley, fresh tomatoes, sautéed grilled
BLANC grilled dill, chervil, peas, asparagus, chicken, fish,
Light bodied, dry white chicken, shallots, tomato celery, delicate salads
wine with grassy citrus fish, vinaigrette, artichokes and and soups, goat
notes and slight oak delicate lemon or herb lettuce. cheese, herb
character. Serve with salads and sauces. butter, oysters,
light herbal and tangy soups. spring rolls.
food to complement or
contrast with slight
oiliness, richness or
delicate creaminess.
CHARDONNAY Seafood Basil, saffron, Corn, Grille chicken or
Medium bodied, rich with rich flavored olive mushroom, veal with herb
wine with smoky vanilla, sauces, oil, seasoned olives. butter, scallops,
oak flavors, lighter stiles pasta with herb butter, crab cakes,
are crisper an less creamy pesto, creamy risotto,
complex. sauce, and buttery mozzarella,
smoked sauces with caesar salads,
salmon, lemon accents. lobster, grilled
sauces sword fish or
with salmon.
lemon
accents,
creamy
soups, and
seafood
salads.
MALVASIA/RIESLING Poached or Ginger, lemon Snow peas, Chinese chicken
Light bodied, slightly lightly and orange sprouts, summer salads, melon,
sweet wines with fruit sautéed zest, chervil. fruits. prosciutto and
accent and balance fruit chicken, fresh fruit.
acid. fish or
vegetables.
PINOT NOIR Lamb, Basil, oregano, Root vegetables, Roast chicken or
Medium bodied red wine grilled red garlic, cooked mushroom duck, grilled
with berry fruitiness and meats, tomato sauce, tomatoes, tuna, salmon or
earthiness. Complements roast mushroom cherries. swordfish, rack
medium to full bodied chicken, sauce, pasta of lamb or
foods and moderate duck, dishes, and ratatouille,
robust flavors. game spicy herb lasagna,
birds, sauces. foccaccia, pasta
salmon, with garlic, black
hearty bean soup.
pasta and
Italian
style pasta
with
tomato
sauce.

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