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Food and Wine Pairing Guide

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The right wine served with a meal can balance out the flavors.   The basic idea is to match the body and weight of the wine with the richness of the food it is being served with.  

While the "rules" have become relaxed a bit, it is a good idea to avoid serving a strong tasting wine with delicate food and vice versa. 

Use this chart to find the perfect wine and food combination.

   Desserts Fruits and Vegetables  Meats
 Seafood
Herbs & Spices Nuts & Cheese
Cabernet Sauvignon (Red)

Flavors: Chocolate, bell pepper, red fruits, herbs
chocolate
gelato
tomatoes
broccoli
cherries
beef steaks
venison
tuna
rosemary walnuts
cheddar cheese
Gorgonzola cheese
Chardonnay (White)

Flavors:
Pear, apple,  tropical fruit, vanilla, spice
vanilla or banana pudding
banana breads
apples
mango
squash
potatoes
pork
chicken
veal
lobster
crab
halibut
shrimp
basil
tarragon
sesame
almonds
asiago cheese
Merlot (Red)

Flavors: Red fruits, pine forest, cherries
fondue
chocolate
berries
tomatoes
plums
grilled meats tuna
swordfish
rosemary
mint
chestnuts
romano cheese
parmesan cheese
Pinot Noir (Red)

Flavors: Spicy cloves, geranium, black cherries
creme brulee
white chocolate
figs
strawberries
mushrooms
chicken
filet mignon
lamb
sausage
tuna cloves
nutmeg
cinnamon
walnuts
Brie
goat cheese
Reisling (White)

Flavors: Flowers, peaches, melons
apple pie
chile pepper
pears
apricot
duck
smoked sausage
trout
sea bass
ginger
rosemary
gouda
walnuts
Sauvignon Blanc (White)

Flavors: Grassy, vegetal, sweaty, tropical fruit
key lime pie
sorbet
asparagus
green apples
citrus fruits
turkey
chicken
oysters
scallops
tarragon
coriander
chives
pine nuts
feta cheese
goat cheese
Syrah (Red)

Flavors: Black pepper, plum, berries, game
rhubarb pie
chocolate cake
currants
beets
sausage salmon sage
oregano
hazelnuts
cheddar
Zinfandel

Flavors: Berries, briar, black pepper
carrot cake
gingerbread
cranberries
eggplant
peppers (grilled)
hot sausage
pork
duck
beef
blackend fish nutmeg
black pepper
Brie

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Anonymous User on 2011-12-30

THat was the only cheese I had had before hand. I love it. Only recently, an even creamier (if you can imagine) option came into my life: Delice de Bourgogne. Yum! I'll bet in the whole "goes with grows with theme", a savoury Burgundy would be just the pair!

Anonymous User on 2011-12-25

This sounds right up my alley! I love cheese and wine together. I am going to have to remember these pairings. Yum!

Anonymous User on 2011-12-24

An intleliegnt point of view, well expressed! Thanks!

Anonymous User on 2011-12-23

Weeeee, what a quick and easy soultoin.

Anonymous User on 2009-07-29

Very helpful guide. What do you recommend for sweet wines - such as 1992 Vin de Paille (Chateau-Chalon, Jura,France)- www.gourmetjogger.com