White Grapes

Aligote Chardonnay Chenin Blanc Gewurztraminer Muscat Blanc Pinot Grigio Riesling Sauvignon Blanc Semillon Viognier

Red Grapes

Cabernet Gamay Grenache Malbec Merlot Nebbiolo Petit Verdot Pinot Noir Sangiovese Syrah/Shiraz Zinfandel
Bottle and glass of red wine White wine bottle glass and grapes

Wine and Food

Table Wines Home

Important Wine Charactersitics

Sweet Wines
Sweet wines can make sweet and salty foods more enjoyable. Seet wines taste more fruity and less sweet when consumed with salty foods.
Tannic Wines
Tannic wines can decrease the sweet taste of sweet foods. They can taste more tannic when consumed with salty foods and less tannic when consumed with high-protein, fatty foods such as red meats and cheeses.
Alcoholic Wines
Wines with a high alcohol content can go well with slightly sweet foods, but they can overwhelm lightly flavored foods.
Acidic Wines
The fresh 'zing' of acidic wines can make heavy oily foods more enjoyable. The perception of acid in wine can be decreased by consuming sweet or salty foods along with the wine. Salty foods, however, may taste more salty when consumed with an acidic wine.

Complimentary and Contrasting Flavors

Most wine connoisseurs and enthusiasts recommend matching a light-bodied wine with a light dish, a medium-bodied wine with fuller dish, and full-bodied win with a heavy dish. In the same vein, complimetary wine flavors can enhance an eating experience. For example, a more acidic red wine (e.g. a Barbaresco made from Nebbiolo grapes) with a tomato dish. Similarly, a creamy, rich, buttery Chardonnay may go well with lobster dipped in butter. On the other hand, contrasting flavors can enhance a meal as well. A crisp, dry white wine with plenty of acidity (e.g. Sauvignon Blanc) might provide a good balance to a fish or chicken dish with a cream and butter sauce. Also consider serving simply flavored foods when you plan to have a very rich and complex wine that has been aging for some time.

Classic Pairings

Oysters and Chablis
Lamb and red Bordeaux
Salmon and Pinot Noir
Grilled chicken and Beaujolais
Beef bourguignonne and red Burgundy
Chocolate and California Cabernet Sauvignon
Spicy Nachos and red Zinfandel

This Web site was constructed as a project for course number INFO 652, Drexel University, College of Information Science and Technology, Winter Quarter 2004/05.