1. Wine & Food Combination

2. Cont..

3. Wine & Food Combination
• The Food and Wine combinations that most of
us grew up with were the “Red wine with beef”
and “White wine with fish or poultry” rules.
• Since then, we've heard "any wine as long as
you like it".
• A person can differentiate (on average) about
9,000 different aromas.
• Even those of us with a poor sense of smell
can identify more than 3000 aromas.
• One can taste only four things: Sweetness,
Acidity, Bitterness and Saltiness.

4. Taste Buds

5. White wines with high acid
• Sauvignon Blanc
• Riesling
• White Bordeaux
• All sparkling wines
• These wines usually pair well with most
seafood.

6. Red Wines with high acid levels
• Pinot Noir (including Red Burgundies)
• Sangiovese (including Chiantis)
• Gamay (including Beaujolais)
• These wines are usually very good
pairings with grilled seafood and with most
red sauces (tomato based).

7. White wines that have an amount
of sweetness
• Most German wines
• Vouvray
• Chenin Blanc
• Asti Spumante
• Rieslings.
• White Zinfandel has sweetness and high
acidity.

8. Red wines with an amount of
sweetness
• Lambrusco
• Port (very sweet)

9. Red wines with bitterness
• Cabernet Sauvignon
• Merlot
• Red Bordeaux
• Zinfandel.

10. Appetizers
Asparagus with hollandaise Pouilly fuisse , Pouilly Fume, Soave
Melon Vouvray, Moscato d alba
Tomato Stuffed with Sea Food Silvaner, dry Riesling Wines
Fish Dry White Burgundies
Quiche Lorraine Beaujolais, Light fruity Wines
Shell Fish Chablis
Lobster Muscadet , Dry White Wines
Coquilles St. Jacques Petit Chablis

11. Soups
Thin Soups Dry Sherries
Fish Soups Dry French Or Spanish Wines
Vegetable Soups Tocai, Soave, Dry White Wines
Turtle or Rich
Soups
Dry Madeira

12. Fish
Cod (baked & fried) Muscadet from Loire, White
Italian wine
Fried or grilled fish Chablis
Poached white fishes
with sauce
Pouilly Fuisse, White Alsatian
wines, Dry Rhine or Mosel
wines
Salmon(poached,
grilled or baked)
Dry White Burgundies
Poached sole Rieslings, Sylvaners from Alsace

13. Chicken
Capon ala crème White Burgundies
Fried Beajoulais Red wines
Roast Chicken Red Bordeaux i.e. Chateau Latour,
Chateaux Margaux, Chateau Lafite

14. Veal
Braised Pouilly fume, Sancerre light red wines
Escalope Red Beaujolais
Roast Red Beaujolais, Meursault

15. Ham
Boiled Ham Young Red wines

16. Lamb
Braised Lamb Beaujolais, Light Red Bordeaux
wines
Leg of Lamb
provençale
Heavy Red Wines ( Chateau Neuf
du Pape, Hermitage)
Grilled Chops Velvety Red Wines
Saddle of lamb
roasted
Red Bordeaux i.e. Chateau Latour,
Chateaux Margaux, Chateau Lafite

17. Pork
Grilled chops Chateau Neuf Du-Pape
Roast Great Beaujolais
Tenderloins with prunes Sancerre earthy light dry white
wines

18. Beef
Beef Steaks Chianti, Well balanced dry red
wines
Broiled Red Bordeaux, Red burgundy
wines
Braised Chateau Margaux
Braised provençal Chateau Neuf Du-Pape, Italian Red
Wines
Braised with red
wines
Light red wines
Braised fillet chasseur Nuit St Georges, Rich Red Wines

19. Duck
Roast Beaujolais, Italian Wines
from Piedmont, Veneto,
Tuscany & Spanish dry red
(Rioja)

20. Turkey
Roast Light Red Wines, Cantenac
Cold with Ham Beaujolais, White Rioja, Dry white
wines

21. Cheese
Brie Medoc Red Wines, Red
Burgundies
Danish Blue or Roquefort Chateau Neuf- du- Pape
Edam Mosel Wines, Soave,
Cheddar St. Emilion, Italian Red
Wines
Gorgonzola Barbaresco, Chianti
Stilton Port
Gruyere Sancerre, Beaujolais

22. Fruits & Nuts
Fruit, Nuts Sweet Sherries, Madeira, Marsala