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Eddie Kennison
 
December 16, 2014 | Culinary Education, Entertaining, From the Kitchen, General, Wine & Food, Wine Education | Eddie Kennison

Wine and Food Pairing, The Basics

 

 

 

 

 

 

Entertaining and not sure what to serve? Don't sweat it. We have a cheat sheet for you to make you a pro. 

Pairing food and wine can be a simple task with these basic guidelines from Barrel 87.

 

 

Light Dry White: Vegetables, Roasted Veggies and Fish

• Sauvignon Blanc
• Pinot Grigio
• Albarino
• Gruner V.

Sweet White: Soft Cheese, Carbs, Cured & Smoked Meat & Desserts

• Riesling
• Chenin Blanc
• Moscato

Rich White: Roasted Veggies, Carbs, Rich Fish & White Meat

• Chardonnay
• Oaked Whites
• Viognier

Sparkling Wine: Soft Cheese, Hard Cheese, Carbs & Fish

• Champagne
• Franciacorta
• Prosecco
• Cava

Light Red: White Meat, Rich Fish, Carbs & Roasted Veggies

• Pinot Noir
• Grenache
• Pinotage
• Gamay

Medium Red: Cured & Smoked Meat, Red Meat, White Meat & Hard Cheese

• Sangiovese
• Merlot
• Cab Franc
• Tempranillo

Big Red: Cured & Smoked Meat, Red Meat & Hard Cheese

• Cabernet Sauvignon
• Shiraz
• Syrah
• Zinfandel
• Mourverdre
• Aglianico

Dessert Wines: Dessert, Cured & Smoked Meat, Carbs & Soft Cheese

• Port & Tawny Port
• Sherry
• Late Harvest
• Tokaji

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