Complementary Varietal Matches

Gewürztraminer

The spicy, exotic character of this wine matches the complexity of flavors found in these dishes.

Riesling

The residual sugars in Riesling beautifully complement the spicy and highly seasoned nature of these foods. The sweetness of a wine can help to tame the heat of spicier dishes.

Contrasting Varietal Matches

Merlot

The rich, fruit forward flavors and soft tannins of Merlot help cut through the richness of these dishes.

Cabernet Sauvignon

The hard tannins and crisper finish of Cabernet can stand up to these rich flavors. This wine pairs particularly well with hoisin flavored dishes, as well as Peking duck.

Complementary Varietal Matches

Sauvignon Blanc

A crisp acidity and lack of oak match perfectly with these foods. The herbal notes highlight and brighten the flavors of these dishes.

Pinot Gris

The crisp acidity, delicious fruit, and lack of oak enhance the clean, distinct flavors of Vietnamese and Thai food.

Riesling

The residual sugars of this wine help tame the heat in these dishes and complement their intense flavors.

Contrasting Varietal Matches

Dry Riesling

With less residual sugar and higher acidity, Dry Riesling works well with these acidic foods without diminishing the flavors of the wine.

Complementary Varietal Matches

Sauvignon Blanc

Higher acids and a crisp finish highlight the clean, fresh flavors of these foods and can brighten some of the noodle dishes.

Dry Riesling

These clean, crisp, dry whites are a natural complement to fresh sushi or sashimi. They enhance the natural sweetness and richness of the fish without overpowering it. They can also handle the saltiness of soy-based sauces.

Syrah

The spicy and oaky qualities of Syrah work well with soy-based sauces and grilled meats.

Contrasting Varietal Matches

Viogner

The floral characteristics and softer acidity of this varietal make the flavors of these foods fuller and richer on the palate.

Complementary Varietal Matches

Sauvignon Blanc

The crisp acidity and absence of oak works well with complex and acidic flavors, especially curries and chutneys. Doesn't handle high heat well, as it flattens out the fruit in the wine.

Chenin Blanc

Residual sugar, delicious fruit, and lack of oak balances these highly spicy dishes. The exotic spices of the foods also showcase the fruit in the wine.

Pinot Noir

Light tannins and soft flavors on the palate pair well with the vegetable-based sauces, richer dishes and slightly smokey BBQ flavors of the meats.

Contrasting Varietal Matches

Riesling

Residual sugar cools the hot spices on the palate. The fruit and sweetness in the wine helps accentuate the complex spices of the foods, while making the wine taste more complex as well.

Complementary Varietal Matches

Chardonnay

The vanilla and butterscotch flavors of the oak, along with the bright citrus fruit characters of Chardonnay help balance the richness of cream sauces, creamy risotto, and pasta dishes.

Red Blend

The integrated flavors of fruits, tannins, and acids complement the complexity of braised, grilled, and cured meats. Red Blends also showcase earthy mushroom dishes well.

Malbec

This lighter-bodied red wine with higher acidity works well with salty cured meats, while the acids enhance and define the flavors of braised dishes.

Contrasting Varietal Matches

Pinot Gris/Pinot Grigio

High acidity, no oak, and crisp fruit helps to lighten the heavier flavors of cream sauces, risottos, and pastas.

Complementary Varietal Matches

Sangiovese

The high acidity and crisp finish helps cut the richness and fats in food. The lighter body of this wines doesn't overpower the simpler flavors of these dishes.

Merlot

The rich, forward fruit flavors and soft tannins of the Merlot help cut through intensely flavored dishes without overpowering the flavors.

Sauvignon Blanc

The high acidity and crisp flavors help to cleanse the palate with richer flavors. Adds refreshing notes to dishes like paella and bean dishes that help to brighten their flavors.

Chardonnay

Richness of the wine matches the richness of the dishes, especially wild game birds of this region and creamy mushroom dishes.

Cabernet Sauvignon

Full-bodied flavors and strong tannins match the intensity of the wild game dishes, tomato based sauces, and grilled meats.

Contrasting Varietal Matches

Pinot Noir

The lighter flavors and softer tannins help refresh the palate after richer or fatty foods.

Complementary Varietal Matches

Pinot Gris

The lighter flavors, high acidity, and crisp finish help enhance and highlight the simple flavors of these dishes without overwhelming them.

Sangiovese

A light-bodied wine that won't overpower the flavors of these foods. The higher acidity and crisp finish enhance the simple flavors in the dishes.

Contrasting Varietal Matches

Chardonnay

This rich, full-bodied wine works in contrast to the leaner flavors of these dishes.

Complementary Varietal Matches

Syrah

This wine's spicy character balances the acidity of tomato-based sauces and is able to stand up to the more intense, and often spicy, nature of many of these dishes.

Zinfandel

A big, jammy, fruit-forward wine softens the acids in tomato sauces. The richness of the wine can handle the strong flavors of olives, capers, and tomatoes.

Sauvignon Blanc

The high acidity in this wine matches the acidity in these foods without losing its delicious fruit qualities. A crisp finish helps to cleanse the palate.

Pinot Gris/Pinot Grigio

The more delicate flavors and lower acidity of this wine enhance the more subtle flavors of seafood dishes without overwhelming them. A soft floral spiciness adds interesting notes to grilled seafood.

Complementary Varietal Matches

Zinfandel

The big, jammy, fruit flavors of this wine soften the heat of spicy Tex Mex dishes.

Sauvignon Blanc

High acidity and crisp flavors help this wine cool spices on the palate. Works well with fresh tomato salsa and the herbal flavors of some Tex Mex dishes.

Pinot Grigio/Pinot Gris

High acidity and a crisp finish cools the palate while balancing the richness of these dishes.

Contrasting Varietal Matches

Cabernet Sauvignon

Strong tannins cut through fats and the richness of these dishes to make them seem leaner, while enhancing their flavors.

Complementary Varietal Matches

Syrah

The spicy quality and acidity of this wine allow it to stand up to the spices and complexity of Mexican foods.

Red Blend

The complex flavors of these wines mirror the complex flavors of stewed meats and mole sauces.

Sauvignon Blanc

With no residual sugars, this wine has a cooling effect that counteracts the spiciness of these foods.

Contrasting Varietal Matches

Cabernet Franc

A leaner wine with good acidity, this cuts the richness of stews and moles, helping to intensify their flavors.

Complementary Varietal Matches

Pinot Gris

The high acidity of this wine matches the citric acid of the food, especially ceviche and salsas.

Dry Riesling

The mineral quality of this wine complements the citrus flavors of the food, especially ceviche and salsas. It also helps to showcase the fresh character of the foods from this area.

Pinot Noir

High acid and soft tannins pair well with the grilled marinated meats and fresh salsas of this region.

Contrasting Varietal Matches

Chardonnay

Vanilla oak and full flavors soften the citrus acids common in foods of this region.

Complementary Varietal Matches

Chardonnay

The richness of the wine and intensity of the oak (with notes of toast, vanilla, and butterscotch) matches the creaminess of the food.

Viogner

Round, lush, floral flavors beautifully complement the depth and richness of these seafood dishes.

Contrasting Varietal Matches

Pinot Gris

Floral with crisp acid notes, which help to refresh the palate after these rich, elegant dishes.

Complementary Varietal Matches

Red Blends

The complex flavors of the Red Blends are enhanced by and stand up well to the richness of a well-prepared steak.

Cabernet Sauvignon

A firm tannin structure refreshes the palate from the fat and protein of the meat. The full fruit flavors, richness, and complexity of Cabernet Sauvignon make it an ideal match for a great steak.

Cabernet Franc

The leaner and more acidic qualities of this varietal complement the rich, full flavors of the meats.

Complementary Varietal Matches

Pinot Noir

The lighter body and tannins of this wine complement the richness of salmon as well as other grilled seafood.

Syrah

This wine's spicy flavors match well with the flavors of grilled fish. Pairs well with the high fat content of salmon.

Chardonnay

The full flavors of this wine are an ideal match for the high fat content of salmon.

Contrasting Varietal Matches

Sauvignon Blanc

The higher acidity and leaner structure of this wine contrast with the high fat content of salmon. The crisp fruit and clean flavors are a great match for grilled seafood.

Complementary Varietal Matches

Zinfandel

The spicy, jammy fruit of this wine balances the big bold flavors of BBQ. This wine can also handle the high spices in these dishes.

Syrah

The spicy flavors of this wine match well with the big, spicy, smokey flavors of BBQ. The firm tannins and high acidity help to cut through the high fat and big flavors, resulting in a cleaner tasting dish.

Gewürztraminer

The spicy quality of the fruit in this wine helps to balance the hot spices of BBQ sauce.

Contrasting Varietal Matches

Riesling

The residual sugar in this wine helps tame the flavors of highly spiced and often vinegary BBQ sauces.