The Park Place Food & Wine Guide

Fri, Dec 02, 22 | news food & wine pairing

We know how daunting it can be to match a wine with your favorite foods. To help make pairing as simple as possible, we developed this guide as well as a section in our online shop called “Pairings by Our Sommeliers.”

This Park Place Food & Wine Guide delves into an array of foods and preparations to help pinpoint the best type of wine for your food. We organized our recommendations by Food Groups, based on the most common pairing questions we have received from customers. Our online shop features wines for each Food Group. If after perusing, you have any questions, one of our certified sommeliers is a click away from helping!

Our Pairing Philosophy

Matching a wine with food is more art than science, but in general, wine complements food when both have

similar flavors (raw oysters with minerally, salty whites)
complementary flavors (spicy foods with sweeter/fruitier wines)
the same intensity of flavor (bold bbq with bold reds and whites)
similar perceived weight on the palette (red meat with full-bodied red)

also, when

the wine is more acidic than the food (tomato sauce with tangy red)
the wine is paired with the sauce (lemon sauce with citrusy wine)

How to Use Our Guide

Click on the type of food you are preparing (Food Group)
Review the consistent flavors in that food group
Get our recommendations for the most versatile wine varietals that pair well with those consistent flavors
See our recommendations for wine varietals that pair well with specific preparations and sauces
Go to Pairings by Our Sommeliers to peruse or buy wines, selected by our sommeliers, that pair with your meal

Choose Your Food Group

Grilled Foods

Vegetables, Red Meat, Poultry, Fatty Fish, Flakey Fish, Sausage

Raw Bar

Clams, Oysters, Mussels, Shrmp

Shellfish Cooked or Baked

Clams, Calamari, Crabcakes

Fish: White and Flakey

Fish: Rich and Fatty

Pasta or Pizza with Tomato Sauce

Sweet and Spicy Foods

BBQ, Spicy Asian

Light Salad and Vegetables

Hearty Sauces, Soups or Stews with Protein Base

Roasted Foods

Poultry, Pork, Duck, Beef, Lamb

Sushi and Non-Spicy Asian

Hard to Pair Foods, e.g. Asparagus and Artichoke

Appetizers

Don’t see what you are serving? Let us know and we’ll make a recommendation!

Pairing Guidance by Food Group

Grilled Foods

Consistent flavors: caramel, smoke, char

Best Overall Wine Varietals: Chenin Blanc, Unoaked Chardonnay, Richer Whites, California Sauvignon Blanc, Pecorino, Gregante, Zinfandel, New World Red Blends, Valpolicella, Cabernet Sauvignon, Bordeaux, Syrah, Malbec

Wine Varietals for Specific Preparations

Grilled	Prep	Varietals	Reason	Prep	Varietals	Reason
Veggies	Herbs/Savory	(W) Sauvignon Blanc, Gruner Veltliner, Gavi, Soave	High acidity, citrusy, herbal	Cream, Cheese, Butter	(W) Oaked Chardonnay, Viognier	Rich, lush, creamy
Red Meat	Herbs/Savory	(R) Cabernet Sauvignon Malbec, Syrah,	Bold, full-bodied, smoky, robust fruit, high tannins	Sweet/Spicy	(R) California Zinfandel, Grenache	Bold, spicy, berry rich
Poultry	Herbs/Savory	(R) Pinot Noir Grenache/Syrah blend, Sangiovese, Tempranillo, Cabernet Franc W -Sauvignon Blanc, Pinot Grigo, Verdicchio,	(R) Fruity, low tannins, earthy notes (W) Fresh, bright acidity, subtle herbal notes	Sweet/Spicy	(R) Pinot Noir (new world), Grenache, Nero D’avola, Montepulciano (W) Pinot Gris, Chenin Blanc, Medium-dry Rieslings	(R) Fruity, low tannins (W) Heavier, aromatic, off-dry
Fatty Fish	Herbs/Savory	Non-oaked Chardonnay, lightly oaked Sauvignon Blanc, non-oaked chenin blanc (R) Cabernet Franc, Gamay, Merlot, old world Pinot Noir	(W) Citrusy, herbal, medium-bodied, good acidity (R) Earthy, spicy, medium-bodied	Sweet/Spicy	(W) Pinot Gris, oaked Chenin Blanc, oaked Chardonnay, Roussane, Medium-dry Rieslings (R) Pinot Noir, Grenache, Merlot	(W) Rich, creamy, off-dry (slightly sweet) (R) Juicy, fruit forward, low tannins
Flakey Fish	Herbs/Savory	(W) Unoaked Sauvignon Blanc, Verdicchio, Pecorino, Cortese, Pinot Grigio	(W) Citrusy, herbal, nutty, fresh, high acidity
Sausage		(W) Dry Riesling, Gruner Veltliner, unoaked Chenin Blanc (R) Pinot Noir, Gamay	(W) High acidity minerally (R) Fruity, high acidity

See Wine Pairings by Our Sommeliers

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Raw Bar

Consistent flavors: brine, salt, sea, minerals

Best Overall Wine Varietals: Muscadet, lighter Sauvignon Blanc (Long Island/Bordeaux), Gruner, Txakolina, Albarino, Vinho Verde, Pinot Blanc, Chablis, Leaner sparkling like blanc de blanc champagne, Cava, Pinot Grigio

Wine Varietals for Specific Preparations

Raw Bar

Dips

Varietals

Reason

Oysters, Mussels, Clams, Shrimp

Mignonette sauce

Cocktail Sauce

(W) Unoaked Sauvignon Blanc, Vinho Verde, Albarino, Muscadet, Minerally Chardonnay

Light, fresh, minerally, salinity, high acidity

See Wine Pairings by Our Sommeliers

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Shellfish Cooked or Baked

Consistent tastes: buttery, lemony, creamy, savory/herbal/earthy (oregano, parsley) notes

Best Overall Wine Varietals: Chenin, lightly or neutral oaked Chardonnay, White Rhone or White Rhone Blends, Falanghina, Sauvignon Blanc

Shellfish	Prep	Varietals	Reason
Calamari	Fried with Cocktail Sauce	(W) Falanghina, Vinho Verde, Sauvignon Blanc, Champagne	Bright, citrusy, high acidity
Clams	Breaded/Baked with herbs	(W) Gavi, Arneis, Pinot Grigio, Falanghina	Light bodied, high acidity, citrusy
Crabcakes	Breaded/Baked	(W) Pinot Blanc, Chardonnay, NZ Sauvignon Blanc	Medium bodied, citrusy, stone fruits, tropical

See Wine Pairings by Our Sommeliers

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Fish: white, flakey

Consistent flavors: moist, buttery delicate, savory, sweet, earthy

Best Overall Wine Varietals: Pecorino, Soave, Gavi, California Sauvignon Blanc, Gruner Veltliner, Albarino, Pinot Grigio, Lighter/Crisper Rosés

Fish: rich, fatty

Consistent flavors: moist, savory, sweet, earthy, meaty, rich.

Best Overall Wine Varietals: Pinot Gris, White Rhone, Rosé, Pinot Noir, Ruche, Terre Nere, Occhippinti, Godello, White Rioja, Verdicchio, Beaujolais, Richer Rosés

Wine Varietals for Specific Preparations

Fish

Prep

Varietals

Reason

White/Flakey

Herbal/Savory

(W) Unoaked Sauvignon Blanc, Verdicchio, Pecorino, Cortese, Pinot Grigio

(W) Citrusy, herbal, nutty, fresh, high acidity

Rich/Fatty

Herbal/Savory

Sweet/Spicy

(W) Non-oaked Chardonnay, lightly oaked Sauvignon Blanc, non-oaked chenin blanc

(R)- Cabernet Franc, Gamay, Merlot, old world Pinot Noir, Negroamaro (Tuna)

(W) – Pinot Gris, oaked Chenin Blanc, oaked chardonnay, Roussane, Medium-dry Rieslings

(R)- Pinot Noir, Grenache, Merlot

(W) – citrusy, herbal, medium-bodied, good acidity

(R) – Earthy, spicy, medium-bodied

(R) – Juicy, fruit forward, low tannins

See Wine Pairings by Our Sommeliers

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Pasta or Pizza with Tomato Sauce

Consistent flavors: sweet, savory, acidic, herbal, earthy, meaty, spicy.

Best Overall Wine Varietals: Sangiovese, Nero d’Avola, Rioja/Tempranillo, Barbera, Zinfandel

Wine Varietals for Specific Preparations

	Prep	Varietal	Reason
Pasta/Pizza	Tomato or Tomato/Meat based sauces	(R) Primitivo (Zinfandel), Montepulciano d’Abruzzo, Sangiovese (Chianti, etc), Negroamaro, Nero d’Avola, Tempranillo, Barbera d’Alba or d’Asti, Sangiovese Blends	Bright red fruit, earthy, rustic, good acidity, medium-bodied, structured tannins

See Wine Pairings by Our Sommeliers

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Spicy/Sweet (BBQ, Spicy Asian)

Consistent flavors: spice, heat, sweet, savory.

Best Overall Wine Varietals: Gewurtztraminer, Riesling, Unoaked or Oaked Chardonnay, Pinot Gris, New World Red Blends, Kerner, Cotes du Rhone, Valpolicella, Amarone, Zinfandel, Beaujolais, Rosé, Loire Chenin Blanc

Wine Varietals for Specific Preparations

Spicy/Sweet

Varietal

Reason

Barbequed Meats

(R) Zinfandel, Pinot Noir, Cabernet Sauvignon, Tempranillo, Sangiovese, Shiraz, New World Blends

(W) Riesling, off-dry chenin blanc, oaked Chardonnay

(R) Smokey, fruit forward, tobacco, pepper, sweet, savory, leather, medium-full body

(W) Sweetness, high acidity, medium–full body

Asian/Thai Cuisine

(W) Gewurztraminer, off-dry Riesling, Pinot Gris, off-dry Chenin Blanc, Grüner Veltliner

(R) Pinot Noir, Sparkling Rosé

(W) – Sweet, spicy, high acidity, lighter, zesty

(R) – good acidity, fizz, fruit

See Wine Pairings by Our Sommeliers

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Light Salad and Vegetables

Consistent flavors: vinegar, olive oil, lemony, herbal

Best Overall Wine Varietals: Gruner Veltliner, Sauvignon Blanc, Unoaked or Lightly Oaked Chardonnay, Rosé, Chablis, Sparkling, Albarino, Godello, White Rioja, Kerner, Pinot Grigio, Beaujolais

Wine Varietals for Specific Preparations

Salads/Vegetables	Prep	Varietal	Reason
Chicken Caesar salad	Salty, creamy dressing	Lightly oaked Chardonnay, dry Rosé	Medium bodied, slightly creamy
Spinach and bacon salad with blue cheese dressing	Salty, fatty, earthy/umami flavors	(W) Off-dry Riesling (R) Gamay	(W) slighty sweet, high acidity (R) light-bodied, earthy, light tannins
Goat Cheese salad with asparagus or beets	Creamy, with tangy, herbal vinaigrette	Sauvignon Blanc	High acidity, citrusy, herbal
Fresh Veggies	Roasting/Grilling	Merlot, Syrah, Zinfandel	Rich, Savory, Juicy
Fresh Veggies	Cream, Butter, Cheese	Oaked Chardonnay, Viognier	Rich, lush, creamy
Fresh Veggies	Spicy	(W) Gewürztraminer (R) Merlot	(W) fruity, spicy, off-dry (R) fruity, plush, soft tannins

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Hearty Sauces, Soups or Stews with Protein Base

Consistent flavors: meaty/umami, savory, spicy, herbal, earthy.

Best Overall Wine Varietals: Rhone Blends, Portuguese Reds, Nebbiolo, Cabernet, Merlot, Bordeaux, Syrah, Cabernet Franc.

Best Wine Varietals for Specific Preparations

	Varietal	Reason
Protein Based -Hearty Sauces, Soups, Stews	(R) Nebbiolo, Cabernet Sauvignon, Merlot, Syrah, Tempranillo, Carmenere, Cabernet Franc	Full bodied, peppery, herbal, muscular, meaty, dusty, leathery

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Roasted Foods

Consistent flavors: nutty, sweet, caramel, herbal, rich, spiced

Best Overall Wine Varietals: Cabernet Franc, Priorat, Valpo/Amarone, Pinot Noir, Cote du Rhone, Rioja, Cabernet Sauvignon, Sangiovese, Riesling, Gewurtztraminer, Chardonnay, Sauvignon Blanc

Wine Varietals for Specific Preparations

Meat	Prep	Varietals	Reason	Prep	Varietals	Reason
Poultry	Herb/ Savory	(R) Grenache/Syrah blend, Pinot Noir, Sangiovese, Tempranillo, Cabernet Franc (W) Old World Sauvignon Blanc, Verdicchio,	(R) Fruity, low tannins, earthy notes (W) Fresh, bright, subtle herbal notes	Sweet/Spicy	(R) Pinot Noir (new world), Grenache, Nero D’avola, Montepulciano (W) Pinot Gris, Chenin Blanc, Medium-dry Rieslings	(R) Fruity, low tannins (W) Heavier, aromatic, off-dry
Pork	Herbs/Savory	(R) Grenache/Syrah blend, Pinot Noir (old world), Sangiovese, Tempranillo, Cabernet Franc (W- Old World Sauvignon Blanc, Verdicchio,	(R) Fruity, low tannins, earthy notes (W) Fresh, bright, subtle herbal notes	Sweet/Spicy	(R) Pinot Noir (new world), Grenache, Nero D’avola, Montepulciano (W) Pinot Gris, Chenin Blanc, Medium-dry Rieslings	(R) Fruity, low tannins (W) Rich, off-dry, good acidity
Duck	Herbs/Savory	(R) Pinot Noir, Grenache, Sangiovese, Tempranillo, Nebbiolo (W) New World Chardonnay, Sauvignon Blanc	(R) – Fruity, low tannins, earthy notes (W) Medium bodied, good fruit, medium acidity	Sweet/Spicy	(R) Zinfandel, Pinot Noir, Merlot (W) Gewurtztraminer, Pinot Gris	(R) Fruity, low tannins (W) Rich, off-dry, good acidity
Beef	Herbs/Savory	(Red) Syrah, Cabernet Sauvignon, Nebbiolo, Sangiovese (W) – Oaked Chardonnay, Dry Chenin Blanc	(R) Rich, high tannins (W) Rich, ripe, concentrated	Sweet/Spicy	California Zinfandel	(R)Bold, spicy, berry-rich
Lamb	Herbs/Savory	(Red) Malbec, Pinot noir, Aglianico, Sangiovese	(Red) Good fruit, earth and acidity earthy,	Sweet/Spicy	(R) New World Pinot Noir (W) Gewurztraminer, Riesling	(R) Good fruit, earth and acidity (W) Rich, off-dry, good acidity

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Sushi and Non-Spicy Asian (e.g. Cantonese)

Consistent Flavors: salty, delicate seasonings, umami

Best Overall Wine Varietals: Malvasia, Gewurtztraminer, Pinot Gris, Chablis, Gruner, Arneis, Kerner, Pinot Noir or Old World Medium Bodied Reds with Age

Wine Varietals for Specific Preparations

Prep

Varietals

Reason

Sushi and Japanese

Non-Spicy Asian e.g. Cantonese

Sushi and Tempura

Vegetables or Roasted Protein

(W) Albarino, sauvignon blanc, minerally chardonnay like a Chablis, prosecco, Light rosé

(W) Alsatian Gewurztraminer, Riesling, Pinot Blanc, Pinot Gris

(R) Old world-style medium bodied e.g. Merlot-based Bordeaux, Pinot, Rhones with age

(W) High acidity, spice, subtle aromatics and/or sweetness, layered, minerally, citrus, fizz

(W) Delicate, complex, aromatic, excellent acidity

(R) Bold fruit, lower tannins, lower acidity

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Hard to Pair Foods (Asparagus, Artichoke)

Consistent flavors: umami, savory, herbal, earthy

Best Overall Wine Varietals: Sauvignon Blanc, Gruner Veltliner

Wine Varietals for Specific Preparations

Hard to Pair Foods	Prep	Varietals	Reason
Asparagus/Artichoke	Grilled/Steamed, lemon, vinaigrette	(W) Gruner Veltliner, Sauvignon Blanc	extra-crisp, high-acid, citrusy, herbal

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Appetizers, Cheese, Charcuterie and Varied Cocktail Foods

Consistent flavors: fatty, salty, creamy, sweet, spicy

Best Overall Wine Varietals: Chenin Blanc, Cabernet Franc, Sangiovese, Riesling, Pinot Noir, Gamay, Sparkling

Wine Varietals for Specific Preparations

Appetizers/Cocktail Food

Varietals

Reason

Charcuterie/Cheeses/Passed Hors d’oeuvres

(W) Chenin Blanc, Riesling, Prosecco, Cava, Champagne, Franciacorta

(R) Cabernet Franc, Sangiovese, Pinot Noir, Gamay, Lambrusco

(R&W) High acidity, bright, juicy fruit, light/medium- bodied

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