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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

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

Choose Your Food Group

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

   
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

 

 

 

 

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

© Copyright 2018 The Park Place Wine & Food Guide 

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