Following is an alphabetical listing of wines (with a short description) and complementary food. See also Pairing wine with your food. Clicking on the wine listed in the table will show recommended foods for that wine. The table was compiled from many sources and represents an extensive review of what the “experts” recommend. Foods listed in bold type are age-old classic pairings and those listed in regular type are typical wine pairings recommended by chefs and wine sommeliers.
Aligoté – French, Burgundy; light-bodied, high acidity, white wine with aromas of apples and lemons.
Amarone – Italian, Veneto; dry, raisiny, full-flavored, full-bodied red wine with very little acid.
Arneis – Italian, Piedmont; dry and crisp, full to Medium-bodied white wine with aromas of almonds, pear and
Asti (formerly Asti Spumante) – Italian, Piedmont; light, semisweet, low alcohol sparkling wine often served with dessert.
Banyuls – Italian, Piedmont; dry, full-flavored red wine; tannic when young, with aromas of roses or violets and flavors of cherry & licorice.
Barbaresco – Italian, Piedmont; dry, full-flavored red wine; tannic when young, with aromas of roses or violets and flavors of cherry & licorice.
Barbera – Italian, Piedmont; medium-bodied, high-acidity, vibrant fruit (blackberry and black cherry) red wine.
Bardolino – Italian, Verona; Corvina, Rondinella and Molinara grapes blended to produce light-bodied, dry red wine.
Barolo – Italian, Piedmont; dry, slightly bitter, full-flavored red wine with pronounced tannins and acidity.
Beaujolais – French, Burgundy; dry, light-bodied, fruity red wine with soft flavors made from Gamay grapes.
Bordeaux, Red – French, Bordeaux; medium-bodied red blends of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and Carménère.
Bordeaux, White – French, Bordeaux; dry, light-bodied blends most commonly of Sémillon and Sauvignon blanc.
Brachetto D’Acqui – Italian, Piedmont; aromatic sweet red wine with strong floral and fruit notes; still or sparkling.
Brunello D’Acqui (Brunello di Montalcino) – Italian, Tuscany; dry, medium-bodied, high acidity red wine with smooth tannins and ripe, fruit driven character.
Burgundy, Red – French (sub-regions: Beaujolais, Côte d’Auxerre (Chablis), Côte de Beaune, Côte Chalonnaise, Côte de Nuits, and Mâconnais); light to full-bodied fruity red wine made from mostly from Pinot noir and Gamay grapes.
Burgundy, White – French French (sub-regions: Beaujolais, Côte d’Auxerre (Chablis), Côte de Beaune, Côte Chalonnaise, Côte de Nuits, and Mâconnais); medium to full-bodied rich, complex white wine made mostly from Chardonnay and Aligoté grapes.
Cabernet Franc – French, Bordeaux and Loire Valley; medium-bodied red wine principally used for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, less tannins than Cabernet Sauvignon and a smoother mouthfeel.
Cabernet Sauvignon – Full-bodied rich in fruit & oak, dry, red wine.
Cannonau – Italian, Sardinia; full-bodied, Grenache-based, red wine.
Cava – Spanish, Catalonia; medium-bodied sparkling white or rosé wine made from macabeu, parellada and xarello grape varieties.
Chablis – French, Buragundy; medium-bodied Chardonnay-based wine.
Champagne – French, Champagne region; sparkling or carbonated wine from secondary fermentation, usually medium-bodied with a range of sweetness. Sparkling wines produced in other areas of the world are not considered Champagne.
Chardonnay – Medium to full-bodied, rich, complex white wine produced throughout the world.
Chateauneuf-Du-Pape – French, Southern Rhone Valley; full-bodied red and white wines made from a blend of predominantly Grenache grapes.
Chenin Blanc – French, Loire Valley; light to medium-bodied crisp, acidic white wine.
Chianti – Italian, central Tuscany; medium-bodied Sangiovese-based red wine.
Chinon – French, Loire Valley; medium-bodied red wine made with Cabernet Franc.
Claret – French, Bordeaux; medium-bodied red blend (Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec).
Condrieu – French, Rhiône Valley; full-bodied white wine wine made with Viognier grapes.
Cortese – Italian, Piedmont; a native grape used to make Gavi, a dry white wine from the village of the same name.
Corton-Charlemagne – French, Burgundy; full-bodied white wine with rich buttery and fruit flavors.
Côte-Rôtie – French, Rhône Valley; full-bodied red wines with strong aromas and flavor-concentrated fruit.
Côtes Du Rhône – French, Rhône Valley; medium-bodied red, white and rosé wines made from Grenache (reds and rosés) or Grenache blanc (whites).
Crozes-Hermitage – French, Northern Rhône Valley; full-bodied red wines made from the Syrah grape and sometimes blended.
Douro – Portuguese medium-bodied red table wine; or Port.
Frascati – Italian, Roma Region; light-bodied white wine.
Gewürztraminer – Medium-bodied white wine. Very aromatic with tropical fruits of lychee, passion fruit and perfumed flowers.
Gigondas – Medium-bodied white wine. Very aromatic with tropical fruits of lychee, passion fruit and perfumed flowers.
Greco – Italian, Avellino; full-bodied white (bianco) and black (nero) grapes that produce clean, pleasant, dry wines.
Grenache – Red grape grown in France, Spain and California. Spicy, berry-flavored and soft on the palate with a relatively high alcohol content.
Grüner Veltliner – Austrian; medium-bodied white grape variety that produces particularly food-friendly wine.
Hermitage, white – French, Northern Rhône Valley; wine region that produces small quantities of white wine mostly from the Roussane and Marsanne grapes.
Madiran – French, produced around the village of Madiran in Gascony; full-bodied red wine, typically very concentrated, high in tannins and traditionally requires several years aging to be at its best.
Malbec – Grown in Cahors, (South West) France and Argentine and a varietal wine around the world. Full-bodied red wine; deep in color, intense fruity flavors and velvety texture.
Marsala – Italian, a wine produced in the region surrounding the city of Marsala in Sicily; fortified dessert wine similar to Port, Madeira and Sherry.
Meritage – American, Bordeaux-style blends (primarily red) of at least two varieties with no varietal comprising more than 90% of the blend.
Merlot – Grape variety grown throughout the world that produces a medium-bodied red wine with flavors of berry, plum, and currant; it is popular grape for blending and is one of the primary grapes used in Bordeaux wine.
Meursault – French, wine produced in the commune of Meursault in Côte de Beaune of Burgundy; medium to full-bodied white wine; most often 100% Chardonnay.
Montepulciano D’Abruzzo – Italian medium to full-bodied red wine made from Montepulciano grapes in the Abruzzo region; typically dry with soft tannins and balanced acidity.
Moscato D’Asti – A wine region in the Northwest Piedmont area of Italy that produces a sweet, semi-sparkling white wine with an earthy musk aroma.
Mourvédre – A wine grape grown throughout the world; medium to full-bodied, tannic red wine that can be high in alcohol.
Muscadet (Melon) – A French white wine made from the Melon de Bourgogne grape and grown in the Loire Valley; light-bodied, dry white wine with green apple and citrus flavors; In the United States it’s called Melon.
Muscadine – Native American grape grown in the southern United States; sweet and usually a dessert wine although some drier varieties exist.
Muscat – A grape variety grown throughout the world for wine, raisins and table grapes; Grapes produce a fragrant sweet dessert wine often labeled as Moscato in the United States.
Nero D’Avola – Italian, low-acid, sweet tannins and medium to full-bodied red wine from Sicily; frequently compared to New World Shirazes.
Petite Sirah (Durif) – New World full-bodied, tannic, red wines with a spicy, plummy flavor.
Pinotage – South African full-bodied red.
Pinot Bianco – Italian light to medium-bodied white wine.
Pinot Blanc – New world medium-bodied white grape that is a genetic mutation of Pinot noir; it is usually a blend of wine with fruity aromas and high acidity.
Pinot Grigio/Pinot Gris – A white wine grape variety (called Pinot Grigo in Italy and Pinot Gris in the rest of the world) thought to be a mutant clone of Pinot noir; yields light to medium-bodied white wines with a crisp, refreshing taste; that can vary greatly depending on the region and wine making style.
Pinot Noir – A red grape variety grown around the world in cooler regions e.g., Burgundy Willamette Valley, the Carneros, Central Coast and Russian River valley); wines are Light to full-bodied fruity, red wine; widely known as “the finest wine in the world.”
Port – Portuguese fortified sweet wine exclusively in the Douro Valley; typically a red dessert wine, though it also comes as dry, semi-dry, and white.
Pouilly-Fuissé – French appellation in Burgundy; refreshing full-bodied, dry, white wine made from Chardonnay grapes.
Pouilly-Fumé – Loire valley in France; medium-bodied white wine made purely from Sauvignon blanc.
Primitivo – Italian full-bodied robust red wine from Puglia; the same grape as American Zinfandel.
Priorat – Spanish full-bodied powerful red wine.
Prosecco – Veneto region in Itay; light-bodied dry or extra dry sparkling wine that has become popular as a less expensive substitute for Champagne.
Retsina – Greek strong white or rosé wine with pine resin added during fermentation.
Rhone – French wine region that produces red wines from the Syrah grape, and white wines from Marsanne, Roussane and Viognier grapes.
Ribeiro – Spanish light-bodied white wines known for their fresh, slightly acidic, fruity character.
Ribera Del Duero – Spanish full-bodied red wine from the Tempranillo grape.
Riesling – German and French light-bodied white wine with varying degrees of sweetness.
Rioja – Spanish medium to full-bodied red wine that has spent less than a year in an oak aging barrel.
Roditis – Greek light-bodied white wine; commonly blended with Savatiano in making Retsina.
Rosado – Spanish light to medium-bodied rosé.
Rosé – Light to medium-bodied pink wine typically that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine.
Roussanne – French full-bodied white wine with intense aromatics; drinks well the first few years or after seven or eight years.
Sancerre – French, Loire Valley; medium-bodied acidic white wine made principally from Sauvignon Blanc grapes.
Sangiovese – Italian medium-bodied red wine with fresh fruity flavors; due to the high acidity and light body characteristics it is commonly blended.
Sauternes – French, Bordeaux; sweet white dessert wine.
Sauvignon Blanc – New World crisp, dry, and refreshing light to medium-bodied white wine.
Sémillon – French, Bordeaux; medium-bodied dry and sweet white wine.
Sherry – Spanish fortified white wine from Jerez De La Frontera.
Shiraz/Syrah – Full-bodied red wine made from the Syrah grape as a varietal or blended; Shiraz is made exclusively in Australia.
Soave – Italian, Veneto Region; dry, light to medium-bodied white wine; a sparkling spumante style is produced as are late harvest recioto and liquoroso styles.
Super Tuscan – Italian “Chianti-style” medium to full-bodied, blended, high quality non-DOC red wine.
Trebbiano – Italian light-bodied unremarkable white wine usually blended with other grapes to make table wine.
Trincadeira – Portuguese medium to full-bodied red wine commonly used to make Port.
Verdelho – Portuguese/Spanish dry, medium-bodied white wine known for its high acidity.
Vermentino (Pigato and Favorita) – Italian, Sardinia, Liguria and Corsica; aromatic medium-bodied white wine including sweet and sparkling variants.
Vernaccia – Italian, Siena; crisp medium-bodied white wine with good acidity and citrus fruit.
Vino Nobile di Montepulciano – Italian; medium to full-bodied red wine made primarily from Sangiovese grapes (Also called Vino Nobile).
Viognier – French, Rhone Valley; crisp, dry, floral, full-bodied white wine.
Vouvray – French, Loire Valley; dry, medium-bodied white wine made almost exclusively from Chenin blanc.