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Wine and Food Pairing
  - What wine to serve with beef and chicken

wine pairings with food




Wine and Food Pairing:

You're having a dinner party. get asked to a dinner party, and want to take the hostess a bottle of wine. But you are in a quandary- what wine do you serve? What wine do you take? How do you serve it? What wine to service with beef?  What wine to serve with chicken?


Most people serve white wines too cold and red wines too warm. Ursula Hermacinski, the former Christie’s wine auctioneer, offers this advice when it comes to knowing what temperature at which to serve a wine: “Twenty minutes before dinner, take the white wine out of the fridge, and put the red wine in. White wines too warm will taste too much like alcohol, while white wines too cold will be refreshing but nearly tasteless. As for reds, keep them too warm and they will taste alcoholic and even vinegary. Too cold and they will have an overly tannic bite and much less flavor". 


Here are some suggestions for pairing food with wine. Feel free to experiment and mix things up. Let us know if you have a particular favorite! Enjoy! 

What wine to serve with: 
BEEF Pinot Noir, Merlot, Cabernet, Zinfandel, Shiraz
PORK Pinot Noir, Chardonnay

Sauvignon Blanc, Chardonnay, Dry Riesling, Pinot Grigio

FISH Chardonnay, Sauvignon Blanc, Pinot Grigio, Dry Riesling 
SHRIMP, LOBSTER, CRAB Sauvignon Blanc, Gewurztraminer
HAM Pinot Noir, Zinfandel, Dry Riesling
VEAL Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay, Dry Riesling
LAMB Shiraz, Cabernet Sauvignon, Merlot
GOOSE OR DUCK  Chardonnay, Gewurztraminer
OYSTERS AND CLAMS Chardonnay, Sauvignon Blanc
PASTA WITH RED SAUCE Pinot Noir, Merlot, Cabernet, Zinfandel
QUICHE Sauvignon Blanc, Champagne
CHEESE APPETIZERS Pinot Noir, Merlot, Cabernet, Zinfandel, Port, Sauvignon Blanc, Chardonnay, Pinot Grigio
MIXED APPETIZERS Sauvignon Blanc, Chardonnay, Pinot Grigio


Champagne and other sparkling wines should start out totally chilled. Put them in the refrigerator for about an hour and half before serving. For more high-end champagnes, however, you should let the bottle then warm up a bit- it brings out the hidden flavors better. Sauvignon Blanc, Pinot Grigio, white Zinfandel, and other white wines should be chilled in the refrigerator for about an hour and a half before serving. Put chardonnay in the refrigerator for an hour and half before serving, but remove about 20 minutes early to bring out the flavor. Almost all red wines can be put in the refrigerator, but only for about 20 minutes before serving.


What if a recipe calls for cooking with wine? What type of wine do you use? Well, if a recipe calls for a specific wine, try to use that wine. If they don’t specify, then use a merlot or a pinot noir for light dishes with beef. If you are cooking a pasta dish you should use a heavier wine, like a chianti or a cabernet. For cooking with white wine, use a pinot grigio or a chardonnay. Whatever you do, don’t use the cooking wines they sell in the grocery store. They are poor-quality “wines” that are full of sulfites and taste awful! 

When making chicken dishes like "Chicken Marsala" it is more than worth the investment in a decent bottle of Marsala wine from the liquor store.  


Pair your favorite wine with our favorite dinner!







    wine and food pairing - What Wine to Serve with Beef - Chicken