Wine + Herbs: Herb and Wine Pairing Chart

By Tabitha Alterman
February/March 2011
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• Herb Flavor: Anise
Whites: Viognier
Reds: Pinot Noir

• Herb Flavor: Arugula
Whites: Chablis, Chardonnay, Pinot Blanc, Sauvignon Blanc

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• Herb Flavor: Basil
Whites: Chardonnay (unoaked), Orvieto, Pinot Grigio, Sauvignon Blanc, Soave, sparkling
Reds: Cabernet Sauvignon, Merlot, Syrah/Shiraz (esp. fruity), Chianti, Gavi, Merlot, Nebbiolo, rosé, Sangiovese (esp. with hearty dishes), Syrah/Shiraz, Zinfandel

• Herb Flavor: Bay Leaf
Whites: Sauvignon Blanc
Reds: Barbera, Cabernet Sauvignon, Chianti, Pinotage, Sangiovese, Zinfandel

• Herb Flavor: Capers
Whites: Muscadet, Pinot Grigio/Pinot Gris (esp. dry), Sancerre, Sauvignon Blanc
Reds: Beaujolais (high-acid), Pinot Noir, rosé (dry)
Notes: Dry white wines

• Herb Flavor: Caraway Seeds
Whites: Gewürtraminer, Riesling, Sauvignon Blanc
Reds: Merlot, Pinot Noir, Syrah/Shiraz

• Herb Flavor: Chervil
Whites: Chardonnay, Gewürtraminer, Riesling, Sancerre, Sauvignon Blanc, sparkling
Reds: rosé, Syrah/Shiraz

• Herb Flavor: Chiles
Whites: Chenin Blanc (off-dry), Fume Blanc, Gewürtraminer, Pinot Grigio/Pinot Gris, Riesling (off-dry), Sauvignon Blanc
Reds: Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir (esp. fruity), Rioja, Sherry, Syrah/Shiraz, Tempranillo, Zinfandel
Notes: Acidic, fruity, less tannic, unoaked, light-bodied, low-alcohol, and off-dry to sweet wines. Avoid full-bodied, high-alcohol, oaked and tannic wines.

• Herb Flavor: Chives
Whites: Chardonnay, Pinot Grigio/Pinot Gris, Sancerre, Sauvignon Blanc
Reds: Pinot Noir, Zinfandel

• Herb Flavor: Cilantro
Whites: Chenin Blanc, Gewürtraminer, sparkling
Reds: Barbera

• Herb Flavor: Cinnamon
Whites: Chenin Blanc, Gewürtraminer, sparkling
Reds: Merlot, Pinot Noir, Syrah/Shiraz, Zinfandel

• Herb Flavor: Cloves
Whites: Chardonnay (esp. oaked), Chenin Blanc, Gewürtraminer, Riesling, Viognier
Reds: Pinot Noir, Syrah/Shiraz, Zinfandel

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