Table of General Pairings

These are popular field-tested pairings. The assumption is that the dishes are prepared using standard recipes. Pairing is often done against a primary set of ingredients in a recipe. On the wine side, it is important to consider not just the type of wine but also it vintage and age. A Bordeaux from a weak vintage has different palate impacts than one from a ripe year. Older wines have shed their tannins and are more friendly to savory food with high umami content. We invite you to share with us successful pairings not listed here by clicking on Contact YATS.

Food Preparation Wine Other Remarks
Anchovy Bianco, Chablis Lean dry crisp Chardonnay Very lean white will turn sweet and rich with Anchovies

Bacon and Eggs Breakfast NV Champange Prosecco or Sekt Brut

Beef Burgundy (Boeuf Bourguignon) Red Burgundy Brunello di Montalcino, Chianti, Alsace Pinot, Sangiovese Same type of wine used in the cooking

Beef Goulash Rioja Tempranillo, Amarone, Nero d’Avola Savory, spicy, vigorous red with medium body and a touch of oak

Beef Roast Medoc, Cabernet Sauvignon, Cahors, Brunello di Montalcino Malbec, Sangiovese Tannic red with good acidity and fruit flavors without high alcohol

Beef Stew Moulin a Vent Beaujolais cru, Gamay Noir Red fruit flavors but with a bit of body also

Beef Stroganoff Barbera Easy-going wine

Beef Wellington Medium-bodied aged Red Burgundy, St. Emilion, Pomerol Merlot, Cabernet Sauvignon from a cooler year Medium body red to avoid masking out the pate coaring the beef

Bell Peppers Grilled Madiran, Cabernet Sauvignon young Cab or Shiraz Bitterness in wine mirrors that of food

Bouillabaisse White Bordeaux, Rose Sauvignon Blanc, Sancerre, Pouilly Fume, White Burgundy Intense, full-bodied white with good acidity

Chicken BBQ marinated Bergerac, Dolcetto d’Alba, Beaujolais Cru Gamay marinades can vary wine pairing but fruity wines are a good bet

Chicken Cacciatora Chianti, Brunello di Montalcino, Medoc Barbera, Dolcetto d’Alba Acidity to match the food

Chicken Cog au Vin Bergerac, Bordeaux, Chateauneuf-du-Pape Merlot, Cabernet Sauvignon, Cabernet Franc

Chicken Creamy sauce Condrieu, Hermitage Blanc, Rhone Blac Viognier

Chicken Marsala Pomerol, Cotes de Beaune St. Emilion, Merlot, Red Burgundy, Pinot Noir, Graves, Bergerac Red wine not tannic, from a ripe vintage, sweetness needed to match Marsala

Chicken Roasted White Bordeaux

Chicken Salad Chenin Blanc, Pinot Grigio Riesling, Gewurztraminer Rhone white

Chicken Smoked Beaujolais Cru Cote de Beaune Village

Dessert Apple Tart Bonnezeaux, Sauternes, Quarts de Chaumes Coteaux du Layon, Auslese, Beerenauslese

Dessert Cheese cake Sec Champagne, white Lagrima Port Sauternes

Dessert Coconut Sauternes

Dessert Cookies Vin Santo

Dessert Dark Chocolate Vintage, LBV or Colheita Port Cognac would also work

Dessert Panna Cotta NV Blanc de Blanc Sparkling Brut, Cava Light sparkling

Dessert Tiramisu Champagne Malvasia sweet wine

Duck Orange Sauce Red Burgundy Barbera

Duck Roast Clos du Vougeot, Bonne Mares Red Burgundy, Pinot Noir

Eggs Benedict Champange Sparkling Brut Acidity to cut through the richness

Frankfurter Riesling Beaujolais Village

Gnocchi Cheese Viognier Rhone white, Dolcetto Avoid tannins in wine

Ham Vouvray Alsace Riesling, Sec Sparkling Off dry flavors in wine

Hamburger Grilled Barbera, Fronsac, Bourgueil Cabernet Franc, St. Emilion, Gamay Noir Middle-of-the-road red wines

Lamb Grilled marinated Zin, Cabernet Sauvignon, Chateauneuf-du-Pape, Gigondas, Rioja Amarone, St. Estephe, Margaux, Pauillac, Cotes-du-Rhone Similarity of flavor intensity

Lamb Moroccan Rioja Tempranillo, hot-year Cabernet Sauvignon Intense food flavor match spicy reds

Liver Pan fried Cahors Malbec

Liver Chicken Dolcetto Beaujolais Village Low-tannin reds

Pasta Tomato sauce Chianti, Barbaresco Sangiovese, Barbera Acidity in wine required

Pasta Seafood Bianco, Chablis, Chardonnay, Sauvignon Blanc

Pasta Carbonnara/Alfredo Condrieu, Rhone Blanc Vignoier

Pheasant Red Burgundy

Pork Cassoulet Moulin-a-Vent, Volnay Pinot Noir, Gamay Noir

Pork Chop Sancerre, Pouilly Fume Sauvignon Blanc from NZ, Beaujolais, Gamay

Pork Mustard Pomerol St. Emilion, Merlot

Pork Roast Moulin-a-Vent, Volnay Chenas, Julienas

Pork Spareribs BBQ Rioja Reserve Tempranillo, German Riesling

Pork Tenderloin Mercurey, Cotes de Beaune Chenas, Julienas

Procieutto Dolcetto

Quail Red Burgundy Pinot Noir

Rabbit mustard cream Gewurztraminer Riesling, Viognier needs floral aromas and fruit flavors to lift otherwise bland meat

Rabbit Tomato and herbs Chianti, Barbera Sangiovese

Rabbit Pie Riesling Chenin Blanc

Salami Dolcetto

Salmon Red Burgundy Pinot Noir

Salmon Teriyaki grilled Beaujolais, Rose Fruity reds, low tannins

Short Ribs Baked Cote-du-Rhone, Chateauneuf-du-Pape Zindandel, New-world Pinot Noir

Steak Charbroiled Pomerol, St. Emilion Merlot Rarer the steak the older the vintage of the wine

Steak Black pepper Amarone, hot-vintage Bordeaux New-world Cab, Zin and Petite Syrah Full body and high alcohol wine

Steak Fillet Mignon Hermitage, Brunello di Montalcino Chianti Classico, Sangiovese, St. Emilion

Steak Prime Rib Cotes de Beaune, Pinot Noir, Burgundy Red

Steak Tartare Beaujolais Cru, Sancerre, Pouilly Fume Gamay Noir, Sauvignon Blanc

Tuna Grilled Beaujolais, Dolcetto, Tavel, Rioja Bergerac, Bandol, oaked Chardonnay, Corton-Charlemagne Medium body, low tannins

Tuna Tartare Bordeaux Blanc Beaujolais, Gamay Noir

Tuna Tataki Puligny Montrachet Chardonnay Full body

Turkey Roast Corton-Charlemagne, Meursault, Puligny-Montrachet Chardonnay, Bordeaux Blanc, Mercurey, Macon Rouge Avoid oaky wine

Veal Puligny-Montrachet, Beaujolais Cru White Burgundy, Chardonnay, St. Emilion, Pomerol, Barbera

Venison Cote Rotie, Hermitage, Cormas, St. Joseph Cabernet Sauvignon, Petite Sirah

Venison Roast Barolo, Rhone Burgundy, Bordeaux, Cabernet Sauvignon

Venison Stew Barolo, Barbaresco

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