When you are pairing wines with cooking, consider your dominant flavors and what basic characteristics they will share. For example, pinot noir is known for having flavors and aromas of mushrooms; it might really complement a dish that features sautéed mushrooms or roasted vegetables containing mushrooms. A crisp sauvignon blanc would marry well with a dish containing an essence of citrus, such as grilled shrimp with a spicy sauce and accented by a fruit salsa.
|Wine Notes||Food Pairing|
|Full Bodied Red Wines||Red Wines||Earthy Red Wines||Dry White Wine||Crisp White Wine||Sweet Wines|
|Beef and Red Meats||Red Sauces||Soups with Root Vegetables and / or Beef||Fish, Shellfish, Seafood, Poultry, Pork||Seafood Soups||Desserts|