Wine + Herbs: Food and Wine Pairing Chart

By Tabitha Alterman
February/March 2011
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• Flavor Quality: Acidi/Tart
Whites: Pinot Grigio/Pinot Gris, Sauvignon Blanc
Reds: Pinot Noir, Zinfandel (young)
Notes: Acidic, fruity and crisp wines

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• Flavor Quality: Bitter
Whites: Sauvignon Blanc
Reds: Cabernet Sauvignon, Pinot Noir but avoid highly tannic wines
Notes: Wine with moderate tannins

• Flavor Quality: Butter and Butter Sauce
Whites: Burgundy, Chardonnay (esp. buttery), sparkling, Viognier

• Flavor Quality: Creamy-Savory
Whites: Burgundy, Chardonnay (buttery), Pinot Grigio/Pinot Gris, Riesling, Sauvignon Blanc, sparkling, Viognier
Notes: Avoid red wine. Cut the cream with something lively and bright.

• Flavor Quality: Creamy-Sweet
Whites: Muscat, Riesling (sweet), Sauternes, Vouvray (sweet)
Reds: Madeira, port (tawny)
Notes: Late harvest and ice wines

• Flavor Quality: Grilled
Whites: Chardonnay, Gewürtraminer, Riesling, Sauvignon Blanc, sparkling Zinfandel
Reds: Beaujolais, Cabernet Sauvignon, Merlot, Petite Sirah, Pinot Noir, Rhone, rosé, Sangiovese, Syrah/Shiraz
Notes: Fruity, medium to full-bodied wines; tannic red wines

• Flavor Quality: Rich (Fatty, Oily)
Whites: Chardonnay, sparkling
Reds: Pinot Noir
Notes: Acidic wines. The acidity cuts richness and cleanses the palate.

• Flavor Quality: Roasted
Whites: Sparkling
Notes: Medium to full-bodied wines; aged red wines

• Flavor Quality: Salty
Whites: Gewürtraminer, Muscadet, Pinot Grigio/Pinot Gris, Riesling, Sauvignon Blanc, sherry, sparkling
Reds: rosé (dry), Zinfandel
Notes: Salty dishes and acids are perfect opposites. Try acidic, citrusy, cold and fruity wines; off-dry to sweet wines; dry white wines. Avoid high-alcohol, oaked and tannic wines.

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