
The Park Place Food & Wine Guide
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
Vegetables, Red Meat, Poultry, Fatty Fish, Flakey Fish, Sausage
Clams, Oysters, Mussels, Shrmp
Clams, Calamari, Crabcakes
Pasta or Pizza with Tomato Sauce
BBQ, Spicy Asian
Hearty Sauces, Soups or Stews with Protein Base
Poultry, Pork, Duck, Beef, Lamb
Hard to Pair Foods, e.g. Asparagus and Artichoke
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 |
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Sausage |
(W) Dry Riesling, Gruner Veltliner, unoaked Chenin Blanc (R) Pinot Noir, Gamay |
(W) High acidity minerally (R) Fruity, high acidity |
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 |
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 |
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
|
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 |
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 |
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 |
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 |
Back to Food Group
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 |
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 |
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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