•Poultry •Red Meat •Seafood •Cheese •Vegetables •Pasta •Pizza •Desserts •Spicy Foods •Cured Meats/Charcuterie

🍗 1. Poultry

High acidity and low tannins keep the palate fresh and does not overpower delicate fish dishes. White wines, sparkling wines and light body reds pair best with fish. The fish’s texture, richness and how the dish is prepared will impact the pairing. Delicate seafood (sole and flounder) pairs with light crisp white wines. Medium texture, richer fish (trout and halibut) pair better with medium body whites or light body reds. Meaty or oily fish (tuna and salmon) suit full body/oaked whites or light body reds. Crab, lobster or other shellfish are better suited with white wines or sparkling wines.

Cheese is diverse, so pairing depends on fat & salt levels, age, intensity and texture of the cheese.

General rules:

• Match Intensity -Pair cheeses and wines of similar intensity. Rich, bold cheeses pair well with full body wines while lighter cheeses pair better with light body wines.

• Texture Contrast - Consider the texture of the cheese and the structure of the wine. Creamy cheeses pair with crisp acidic wines while hard aged cheese suit full body reds.

• Regional Pairing - Wines and cheeses from the same region often complement each other. A Spanish Rioja pairs well with a Manchego cheese or a Sangiovese red pairs nicely with aged Italian Parmigiano cheese.

Vegetables often have bitterness or green compounds that need acidity and freshness. This being the case, white wines with high acidity or light body reds with high acidity work best with vegetable dishes. How the dish is prepared and spices used will impact the pairing. For example grilled vegetable dishes vs. fresh vegetable dishes vs. spicy dishes will pair differently with the wine.

The sauce matters more than the pasta noodle. The sauce’s acidity, richness and protein levels as well as base flavours of spice, herb, umami, oceanic and earth drive what wine pairs best with the dish.

🍷 Best Overall Pairings:

Traditional Pasta:

•Chianti •Chianti Classico •Brunello di Montalcino •Rosso di Montalcino •Barbera •Montepulciano d’Abruzzo •Pinot Noir •Nebbiolo •Barolo •Grenache

Cream / Seafood Based and Pesto Pasta:

•Chardonnay •Soave •Gavi •Sauvignon Blanc •Vermentino •Fiano •Grüner Veltliner •Primitivo •Albariño •Vermentino •Muscadet •Etna Bianco •Pinot Grigio •Chablis •Verdicchio •Assyrtiko •Franciacorta

🍝 Type of Pasta Dish:

• Tomato‑Based Pasta:

  • •Sangiovese •Chianti •Chianti Classico •Rosso di Montalcino •Montepulciano d’Abruzzo •Barbera ...tomato acidity demands high‑acid reds that stay bright and refreshing

• Cream‑Based Pasta:

  • •Chardonnay (Burgundy) •Soave Classico •Gavi …moderate acidity and texture to cut through food’s richness without overwhelming it

• Herb‑Driven / Pesto Pasta:

  • •Vermentino •Sauvignon Blanc (Loire, Friuli, New Zealand) •Grüner Veltliner •Fiano …herbal aromatics echo basil/greens and keep the dish lifted

• Mushroom Pasta or Risotto:

  • •Pinot Noir •Nebbiolo (lighter styles) •Aged Chardonnay ...earthy / umami dishes love wines with savory, earthy, forest‑floor complexity

• Meat‑Based Pasta (Ragù, Bolognese, Lamb Sugo):

  • •Brunello •Chianti •Chianti Riserva •Barolo •Barbaresco •Syrah (cool‑climate) •Primitivo …protein softens tannins, letting structured reds shine

• Seafood Pasta:

  • •Albariño •Vermentino •Muscadet •Etna Bianco •Pinot Grigio •Chablis …saline, crisp white wines mirror the oceanic flavors of the dish

• Lemon or Herb Risotto:

  • •Verdicchio •Assyrtiko •Albariño …the wine’s bright acidity complements the dish

• Butter‑Rich or Cheese‑Heavy Risotto:

  • •Chardonnay •Champagne •Franciacorta

• Mushroom or Truffle Risotto:

  • •Pinot Noir •Nebbiolo •Aged Chardonnay …earthy / umami dishes love wines with savory, earthy, forest‑floor complexity

• Spiced Grain Dishes (Couscous, Pilaf):

  • •Gewürztraminer •Riesling (dry to off‑dry) •Grenache‑based rosé wines …these wines provide an aromatic lift to the dish complementing it’s flavours

• Tomato or Pepper‑Based Grain Dishes:

  • •Barbera •Grenache •Chianti …the wine’s red fruit flavours and acidity complement the pepper based dish

Tomato acidity demands wines with equal or higher acidity. The best all‑purpose wine pairing for pizza is a high‑acid, medium‑bodied red like Chianti Classico or a juicy GSM blend (Grenache, Syrah and Mourvèdre). The three grapes traditionally used in the Southern Rhône for Châteauneuf‑du‑Pape. Both wines cut through tomato acidity and balance cheese richness well. For toppings with stronger flavours such as sausage, mushrooms, etc., you should shift to bolder or earthier wines.

The wine must be as sweet or sweeter than the dessert to avoid bitterness. Also consider acidity, texture, and flavor matching (or contrasting). Core Principles:

• Sweetness: Wine must meet or exceed the dessert’s sweetness

• Acidity: High‑acid dessert wines keep rich desserts from feeling heavy.

• Match or contrast flavors: Apricot‑driven late‑harvest Riesling with peach tart is a match. Sauternes with salty blue cheese is a contrast. Both work well.

The best wines for spicy food are low‑alcohol (less than 12.5%), high‑acid, and slightly sweet-styles like off‑dry Riesling, Gewürztraminer, and aromatic whites such as Sauvignon Blanc. These wines consistently calm heat rather than amplify it. High‑alcohol, tannic reds make spice feel harsher, so white wines or lighter, fruit‑forward red wines are your safest and most delicious match.

The best all‑around wine pairing for a charcuterie board is high‑acid, versatile red wines. These high acidic wines cut through the fat and refresh your palate after salty meats and rich meats like salami soften the tannins in the wine. Pinot Noir and Chianti or even a crisp Sauvignon Blanc work best. Of course, the type of meat will determine the best wine pairing.