WINE AND FOOD
PAIRING GUIDE

Red Wine Pairings

Pork Chops with Pinot Noir Demi-Glace with Oregon Pinot Noir
Wild Rice Salad with Mushrooms with Cabernet Franc
Duck Breast with Caramelized Apples and Red Burgundy
Lamb Shanks with Olives and Beaujolais
Portobello and Red Pepper Burgers and Carneros Pinot Noir
Grilled Salmon with Olive Butter and Orzo and Russian River Valley Pinot Noir
Lamb with Apricots and Saint-Joseph
Spicy Grilled Shrimp Stew and Mencía
Moussaka and Agiorgitiko
Roasted Asparagus with Aceto Balsamico and Chianti Classico
Steak Frites and Sonoma Zinfandel
Penne with Bacon, Swiss Chard, Jack Cheese and Pecans and Washington Syrah
Roast Duckling with Merlot-Chocolate Sauce and Roasted Beets and Long Island Merlot
Baked Rigatoni with Eggplant and Sausage and Primitivo
Slow-Cooked Rack of Lamb and Napa Valley Cabernet Sauvignon

Rosé Wine Pairings

Tomato Salad and Bandol Rosé
Tuna and Egg on a Baguette and Tavel Rosé
Vegetable Soup and Côtes de Provence
Bouillabaisse with a Spanish Rosé

White Wine Pairings

Avocado, Tomato and Spinach Crepes with New Zealand Sauvignon Blanc
Mussels Provencal and Chilean Sauvignon Blanc
Chicken Sate Burgers and Australian Chardonnay
Spaghetti with Cockles and Greco di Tufo
Wild Mushroom Soup and California Sauvignon Blanc
Cucumber Soup and New York Riesling
Vietnamese Steak Salad and Gewürztraminer
Chicken Tostadas and Vouvray
Chicken and Mushroom Paellas and Albariño
Linguine with Shrimp, Scallops and Clams and Tocai Friulano
Pork Loin with Cider-Madeira Sauce and Pinot Blanc
Crispy Artichokes and Soave
Pesto Pasta and Vermentino
Chilled Corn Soup with Crab and Australian Chardonnay
Tomato Gazpacho with Avocado and Lobster and White Bordeaux
Squash Soup with Basil and White Burgundy
Grilled Whole Red Snapper and Ratatouille with a White Rhône Blend

Champagne and Sparkling Wine Pairings

Smoked Salmon and Caviar and Brut Blanc de Blancs
Chicken Liver Pate and Nonvintage Brut Rose Champagne
Summer Melon Salad and Prosciutto and Prosecco
Duck Breast with Spaetzle, Chanterelles and Spinach Puree and Vintage Brut Champagne