It can be a challenge deciding which wine or ale will compliment a meal or enhance a special occasion. Two quick and easy guides are listed below with general suggestions to help you figure out what works best with which dishes.  For a more complete match to specific foods and the wines that we carry in-house, click on the Buyersvine Wine Selector logo below.  And remember, the right wine is the one you enjoy the most!

Wine and Food Pairings

Ale and Food Pairings

Wine and Food Pairing Suggestions

• Light wines go best with light foods or delicate flavors. Medium and full bodied wines complement heavier foods and heartier flavors.

• Make sure your sauce doesn’t overpower your wine. For example, if you’re serving pasta with a rich tomato and meat sauce, choose a medium bodied wine. Wine should complement the dish not overpower it.

• Red meats are a good match for wines high in tannin, such as Cabernet Sauvignon.

• Salty or spicy foods taste best with a light, slightly sweet wine such as Champagne or Riesling.

• Serving wine with dessert? Choose a wine that’s sweeter than the food, otherwise your wine will taste acidic.

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Recommended Serving Temperatures

 

Sparkling: 39 - 46°F	Dessert: 39 - 46°F	Rosé: 43 - 50°F
White: 42 - 64°F	Sherry: 46 - 54°F	Port: 50 - 64°F
Red: 50 - 64°F

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Chardonnay

Taste - Dry white. Buttery, lemony, sometimes nutty, with a hint of tropical fruit.

Character - Medium to full bodied. Varies from light unoaked to rich and fruity.

Food Matches - Poultry, game, veal pork, rabbit, fish, creamy/buttery pasta dishes.

Cheese Matches - Bel Paese, Bucheron, Gruyere, Provolone.

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Sauvignon Blanc

Taste - Dry white. Sharp, tangy, gooseberry flavor. Undertones of grasses and flowers.

Character - Light to medium bodied. Natural acidity. Regional distinctions; i.e. New Zealand’s are tangy and sharp, Chile’s are softer.

Food Matches - First courses, seafood, ethnic dishes (curries, salsas, spicy sausages), vegetable dishes, salads, olive-oil-based dishes, tomato sauces, goat cheese.

Cheese Matches - Sharp cheddar, Derby, Gruyere, Neufchatel.

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Viognier

Taste - Dry white. Apricot, peach and fresh floral flavors; spicy undertones. So aromatic and exotic that they are almost sweet on the palate.

Character - Full bodied, rich, elegant. Soft, luscious style.

Food Matches - Spicy Mexican, Asian and Indian dishes, firm fish (tuna, salmon, sword fish), sweet-glazed pork, poultry with fruit salsa, and dishes featuring Cajun spice, mustard or pepper.

Cheese Matches - Strong, salty varieties.

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Riesling

Taste - Dry to sweet white. Hint of green apple, lime, apricot and honey.
Character - Light to medium bodied. Styles range from crisp and delicate to rich and sweet dessert wines.

Food Matches - Poultry, pork, prawns, shrimp Newburg, and dishes flavored with dill, sage, clover or ginger.

Cheese Matches - Monterey Jack, Gouda, Edam, Gruyere, Colby, Cheshire, Feta, Swiss.

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Gewurztraminer

Taste - Dry to sweet white. Intensely aromatic, bursting with flavors of spice, peaches, lychee and rose petals.

Character - Medium to full bodied. Style ranges from dry and crisp to sweet dessert wines. Spicy aroma and taste. Less refreshing than other dry whites.

Food Matches - Spicy hot foods, curries, Chinese food, duck, smoked trout, mackerel, salads, fruit dishes, sweet & sour recipes, dishes flavored with mint or black pepper.

Cheese Matches - Mild or medium cheddar, Swiss, Boursin, Chevre, Wensleydale, Caraway, Gouda, Feta, Muenster.

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Cabernet Sauvignon

Taste - Dry red. Distinct black currant flavor. Hint of mint and cedar.

Character - Medium to full bodied. Mellow, well rounded, high in tannin. Ages well.

Food Matches - Beef, lamb, pork, duck, game.

Cheese Matches - Camembert, sharp cheddar, Danish blue.

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Merlot

Taste - Dry red. Juicy, fruity, with black currant, black cherry and mint flavors.

Character - Medium to full bodied. Subtle, soft and velvety. Less tannin, hence less bitter than Cabernet Sauvignon.

Food Matches - Beef, lamb, pork, duck, game meats, stews, pizza, hearty pastas.

Cheese Matches - Blue cheeses, Gorganzola, Maytag, soft or semi-hard cheeses, mild cheddar, Fontina, Gouda, Jarslburg, Swiss, Brie, Camembert.

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Pinot Noir

Taste - Dry red. Predominantly raspberry/ strawberry with a hint of game.

Character - Light to medium bodied. Younger wines smell almost sweet; more mature wines have silky fruit textures with undertones of truffles, game and leather.

Food Matches - Beef, chicken, turkey, duck, pheasant, moussaka, salmon, shark, swordfish, and dishes flavored with mushrooms, mint, sage or cinnamon.

Cheese Matches - Camembert, cream cheese, Edam, Gouda, Brie (garlic & herb, smoked, pepper), Colby Jack, Monterey Jack, Feta, Roquefort, cheddar (smoked, sharp, extra sharp).

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Shiraz/Syrah

Taste - Dry red. Intense, complex sweet blackberry/ raspberry flavors, peppery overtone. Syrah tends to earthy tones; Shiraz is more fruity.

Character - Medium to full bodied. Rich, tannic, velvety. Best are intense, deep-colored. Softer tannins than Cabernet.

Food Matches - Beef, pork, veal, duck, turkey, spicy Cajun or Italian dishes, pizza, and dishes flavored with tarragon, rosemary, juniper or white pepper. Serve sparkling Shiraz with pastries, puddings.

Cheese Matches - Cheddar (smoked, sharp, extra sharp), Camembert, Monterey Jack, Parmesan, Reggiano, Pecorino.

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Zinfandel

Taste - Dry red. Unique raspberry/blackberry flavor. Intense spicy fruitiness, vibrant color.

Character - Full bodied with plenty of tannins and spice.

Food Matches - Steak, poultry, pasta, goulash, pork, spicy sausage, and dishes flavored with black pepper, tarragon, cloves or oregano.

Cheese Matches - Blue, Camembert, Chevre, Havarti, Muenster, Mozzarella, cheddar (English, smoked, sharp, extra sharp), Pepper Jack, Brie (garlic, ­herbed), Monterey Jack, Parmesan.

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Ale and Food Pairing Suggestions

If you like a good ale, here's good news for you. There are so many different types of this top-fermented beer that you will never run out of choices. The alcohol content usually ranges from 6 to 12%.  Ales tend to be smooth, fruity and sweet, but have a wide variety of qualities. An ale can have any number of characteristics, from sweet and nutty to sour and musty, and everything in between. Ale is brewed at a warmer temperature than other beers, and before refrigeration, ale was the main choice for beer drinkers. Ale is typically served at around 55F. Here are eight different types of ale and their characteristics, along with some serving suggestions.

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Pale Ale

Taste - Pales are a dry with a defined hop taste. There is a wide range of pale, from mild to quite bitter.

Character - The color ranges from copper brown to amber.  Pale ale is used to describe many types of ales.

Food Matches - They go with the light meats, cheddar cheese and spicy foods.

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India Pale Ale

Taste - Otherwise known as IPA. This beer is high in hops giving it a dry taste.

Character - Deep copper to pale in color. A high alcohol content with a fruity flavor.

Food Matches - Try with smoked meats and cheeses.

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Blond and Golden Ales

Taste - A lighter version of the pale ale with a floral aroma and a light dry taste.

Character - Clear and crisp with a bit of fruitiness. Closer to lager in flavor than other ales.

Food Matches - Serve with fish or fowl.

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Brown Ale

Taste - Lightly hopped and can be either sweet or medium dry.

Character - A reddish-brown to dark brown beer.  Brown ale is a full-bodied brew.

Food Matches - Serve with beef stews, dessert or assorted nuts. Great with spicy foods, beef, game.

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Stout or Porter Ales

Taste - Dark, almost black ale exhibiting coffee and chocolate tones. 

Character - A heavily malted ale. Somewhere in between bitter and mild. Serve chilled but not too cold.

Food Matches - Try pairing with veal or shellfish.

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Wheat Ale

Taste - It is crisp with aromas of fresh bread.

Character - Usually made with 30%-60% wheat, the rest is barley. Very good in hot weather with a slice of lemon.  Serve well chilled.

Food Matches - Try with smoked meats and cheeses.

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Strong Ale

Taste - Dark in color, dry and bitter.

Character - This beer's main characteristics are a high alcohol content and strong flavor.

Food Matches - Good with a variety of rich foods.

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English Mead

Taste - The flavor of honey should be featured and may include residual sweetness.

Character - Made from water, yeast and a blended honey (wild flowers) or a blend of honeys. Color may range from pale straw to deep amber depending on honey used. Relatively low acidity. Serve well chilled.

Food Matches - Mead was served in the GOOD OLDE DAYS often instead of water.  As such, it was served with just about all kinds of food.

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