The secret to food and wine pairing is to find a combination that enhances how a wine tastes. Some foods make your wine taste acidic or astringent, others make your wine taste amazing!
Here are a few examples of foods you can pair with different white wine styles:
Albariño/Alvarinho is known for its impeccable ocean pairings! Its high acidity and slightly salty flavor compliment an array of seafood, including white fish, grilled halibut, raw oysters, shrimp, crab legs, scallops, caviar, and lobster tail. It also pairs well with flavorful entrees like roasted chicken, savory risotto, feta pastas and even caprese salad.
Muscadet is highly acidic, slightly salty and pairs well with seafood like white fish, mussels, sea bass, scallops, raw oysters, and lobster. It also compliments fish dishes in lemon, garlic or olive oil sauces. Muscadet is often enjoyed with heartier entrees like pan-fried oysters, fried chicken, and mushroom pizza. It can also partner well with soft cheeses such as brie and feta.
Sauvignon Blanc pairs well with light chicken and turkey, fish, shrimp, lobster, fruit salad, Caesar salad, soft cheeses and white sauces. It also compliments an array of herbs and vegetarian cuisines.
Assyrtiko pairs well with acidic foods like asparagus, and salty cheeses like feta. It also compliments grilled fish dishes, squid, shellfish like lobster and shrimp, and roasted chicken. It can be enjoyed alongside fresh entrees such as risotto, flatbread and tomato-feta salad. It can also pair with dishes that contain tart yogurt, tzatziki sauce and rich hummus. Sweet Vinsanto pairs well with traditional Greek desserts, dark chocolate, nuts and fruit tarts.
Pinot Gris/Grigio pairs well with an array of light and flavorful dishes including pan-seared or roasted white fish, shell fish, roasted chicken, grilled vegetables, and rice. Its fruity flavor also compliments lemon-based, creamy or white wine sauces. As for specific pairings for Gris vs Grigio styles, one rule-of-thumb is to pair with cuisines and wines from the same region.
Rieslings (dry) pair exceptionally well with spicy foods, like Thai dishes, noodles, and roasted chicken or duck with sweet/spicy sauces. It is often coupled with shrimp and oysters, especially those with hints of lemon. In fact, Riesling is often paired with Mexican food and other cuisines with noted lemon or lime influences creating a delicious balance. In addition, it compliments spicy arugula salads, feta and mozzarella cheeses. Sweet Rieslings pair well with spicy and flavorful foods like braised pork, sushi and Asian cuisines. However, they also pair will sweet foods like desserts, pies, custards, creams and fresh tropical fruit.
Torrontés has delicate flavors, it is best paired with foods that aren’t too strong or overwhelming. It partners well with baked chicken, roasted pork, and white meats in light sauces. As for seafood, it compliments white fish, ceviche, and shrimp skewers entrees. Its floral notes are ideal for spicy foods like chicken curry or hot Spanish tapas. Salads, charcuterie boards, roasted vegetables and tofu also pair quite well with the aromatic grape.
Roussanne pairs well with an array of meats and buttery seafood, including veal, roasted chicken, duck, lobster tail, crab legs, salmon, oysters and shrimp. It also compliments hearty dishes like risotto, pasta in cream sauce, and creamed spinach. Many people enjoy it along side of Asian cuisines, spicy herbs and garlic stir fries.
Viognier…think cream, cheese and butter. This wine pairs well with seafood dishes such as lobster, crab, shrimp and an array of other buttery fresh fish entrees. It also goes exceptionally well with fatty pasta dishes like buttered noodles and rich Alfredo sauces. In addition, it compliments meats and vegetables cooked in hearty gravy, as well as comfort foods like casseroles and chicken pot pies. It is often paired with soft, decadent cheeses.
Chardonnay (full-bodied) pairs well with delicate seafood like lobster, shrimp, sushi and halibut. Sage butter sauces and flaky white fish tend to compliment the highly acidic grape. In addition, its often enjoyed with grilled pork chops, mushroom pasta and salad.
Chenin Blanc (full-bodied and dry expressions) has high acidity, and pairs well with acidic and salty dishes. It is often enjoyed alongside salads with Italian-styled dressing, salty fried chicken, and ham. Sweet expressions with low alcohol compliment spicy foods, especially those of Asian and Indian cuisine. Sparkling Chenins are often enjoyed with delicate seafood like shrimp, shellfish, and salmon.
Fiano pairs well with rich and flavorful foods like buttery pastas, creamy chowders and other fulfilling seafood soups. As for meats, fried chicken is a pairing favorite, along with roasted turkey, chicken, duck and white fish. It also compliments lamb, pork chops, veal and an array of veggie pizzas.
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