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!
Matching a wine with food is more art than science, but in general, wine complements food when both have
also, when
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!
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
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
(R) Cabernet Sauvignon Malbec, Syrah,
Bold, full-bodied, smoky, robust fruit, high tannins
Sweet/Spicy
(R) California Zinfandel, Grenache
Bold, spicy, berry rich
Poultry
(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
(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
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
(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
(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
Back to Food Group
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
Dips
Oysters, Mussels, Clams, Shrimp
Mignonette sauce
Cocktail Sauce
(W) Unoaked Sauvignon Blanc, Vinho Verde, Albarino, Muscadet, Minerally Chardonnay
Light, fresh, minerally, salinity, high acidity
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
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
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
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
Fish
White/Flakey
Herbal/Savory
Rich/Fatty
(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
Consistent flavors: sweet, savory, acidic, herbal, earthy, meaty, spicy.
Best Overall Wine Varietals: Sangiovese, Nero d’Avola, Rioja/Tempranillo, Barbera, Zinfandel
Varietal
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
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
Spicy/Sweet
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
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
Salads/Vegetables
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
Fresh Veggies
Roasting/Grilling
Merlot, Syrah, Zinfandel
Rich, Savory, Juicy
Cream, Butter, Cheese
Oaked Chardonnay, Viognier
Spicy
(W) Gewürztraminer
(R) Merlot
(W) fruity, spicy, off-dry
(R) fruity, plush, soft tannins
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
Protein Based -Hearty Sauces, Soups, Stews
(R) Nebbiolo, Cabernet Sauvignon, Merlot, Syrah, Tempranillo, Carmenere, Cabernet Franc
Full bodied, peppery, herbal, muscular, meaty, dusty, leathery
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
Meat
Herb/
Savory
(R) Grenache/Syrah blend, Pinot Noir, Sangiovese, Tempranillo, Cabernet Franc
(W) Old World Sauvignon Blanc, Verdicchio,
(W) Fresh, bright, subtle herbal notes
Pork
(R) Grenache/Syrah blend, Pinot Noir (old world), Sangiovese, Tempranillo, Cabernet Franc
(W- Old World Sauvignon Blanc, Verdicchio,
(W) Rich, off-dry, good acidity
Duck
(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
(R) Zinfandel, Pinot Noir, Merlot
(W) Gewurtztraminer, Pinot Gris
Beef
(Red) Syrah, Cabernet Sauvignon, Nebbiolo, Sangiovese
(W) – Oaked Chardonnay, Dry Chenin Blanc
(R) Rich, high tannins
(W) Rich, ripe, concentrated
California Zinfandel
(R)Bold, spicy, berry-rich
Lamb
(Red) Malbec, Pinot noir, Aglianico, Sangiovese
(Red) Good fruit, earth and acidity
earthy,
(R) New World Pinot Noir
(W) Gewurztraminer, Riesling
(R) Good fruit, earth and acidity
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
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
Consistent flavors: umami, savory, herbal, earthy
Best Overall Wine Varietals: Sauvignon Blanc, Gruner Veltliner
Hard to Pair Foods
Asparagus/Artichoke
Grilled/Steamed, lemon, vinaigrette
(W) Gruner Veltliner, Sauvignon Blanc
extra-crisp, high-acid, citrusy, herbal
Consistent flavors: fatty, salty, creamy, sweet, spicy
Best Overall Wine Varietals: Chenin Blanc, Cabernet Franc, Sangiovese, Riesling, Pinot Noir, Gamay, Sparkling
Appetizers/Cocktail Food
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
© Copyright 2018 The Park Place Wine & Food Guide
