Pairing Food with Wine

Ultimately the best match is what pleases your palate, but that said, here are some general rules of thumb:


Keep flavors in balance; match mild foods with mild wines and match big, flavorful foods with big, flavorful wines. (For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.) Matching earthy flavors (mushrooms or bison steaks) with earthy wines (Pinot Noir and Nebbiolo) work well.
A visual flavor chart..


Heavy vs. Light:

Next, consider whether a dish is “heavy” or “light” in nature, the difference between a meal consisting of steak and potatoes or one that tends toward a chicken and vegetable stir-fry. In general, heartier foods pair with fuller-bodied red wines and lighter fare complement more delicate white wines.
A visual weight chart..


Food acidity:

Acidic foods, like a Greek salad or lemon-based sauces work well with wines that share an acidic undertone (Pinot Grigio for example). Foods that lean to the sweeter side, like a chicken apple salad, tend to pair well with wines that are just a bit drier than the food they are to complement (for example an off-dry Riesling).

For more specific food pairings, please use the guide below. To find a wine to match your pairing, please visit our Product Search page.


A big, flavorful, hearty piece of beef needs a big wine to keep up with it. Tannins from the wine help balance out the fat in luxurious meat - making brawny reds like Cabernet Sauvignon, Zinfandel or Shiraz a perfect choice for roast beef or steaks. A Zin or Shiraz is especially appropriate when the dish has some spice to it, such as a pepper steak, and a Bordeaux with tenderloin is perfection.

For hamburgers or everday fare, a Zinfandel, Beaujolais or Cotes du Rhone works well.

Fish and Shellfish
Pork and Ham
Cream Sauces
Citrus Sauces/Marinades
BBQ sauces
Asian and Spicy Foods
Dessert Wines