Food and wine pairings by Bill Warry Wine

We have matched foods to wine types below. If you?re pondering which wine to get for a particular meal, Bill?s guide is a starting point to picking a good bet for matching to your dish.  His tenet is that ?The intensity of a food?s flavour and the strength of a wine?s flavour make the key criteria for wine and food pairing, rather than colour.? A text copy of the info graphic is supplied for you below this graphic...



Food and wine pairings - our chart of the most popular wines, matched with the most common meal types

Here's a text version of the above info graphic for you. The wines are divided under the food groups, with further subdivisions between white and red wines:

Seafood
Flavour:Light and delicate Wine Type: Lightest of  wines, generally white or ros? Suggestions: Pinot Grigio, young Assyrtiko from Santorini, light French Ros? from Provence.

Reds:
Very  light and pale Pinot Noir as found in Alsace / Very  light and pale Pinot Noir as found in Alsace

Whites:
Assyrtiko (but young and light)
Chablis (Chardonnay)
Chardonnay
Jurancon
Pinot Blanc
Pinot Grigio (Pinot Gris in France)
Reisling
Sancerre (Sauvignon Blanc)
Sauvignon Blanc
Semillon (often blended with
Sauvignon Blanc)
Semillon-Sauvignon Blanc
Vinho Verde
(Predominantly Alvarinho and Arinto)
Xinisteri

 

Fish

Reds:
Beaujolais (Gamay Grape)
Pale Pinot Noir
Grenache (often used in a Ros? blend)

Whites:
Aidani (usually blended with
Assyrtiko but can be very nice as a single varietal)
Alvarinho Assyrtiko
Chablis (Chardonnay)
Chardonnay
Chardonnay-Torrontes
Jurancon
Muscat or Moscatel (table wine as opposed to dessert wine which more common)
Pinot Blanc Pinot Grigio (Pinot Gris in France)
Reisling Sancerre (Sauvignon Blanc)
Sauvignon Blanc
Semillon (often blended with Sauvignon Blanc)
Semillon-Sauvignon Blanc
Torrontes
ViognierVinho Verde (Predominantly Alvarinho and Arinto)
Xinisteri

Chicken

Reds:
Agiorgitiko
Beaujolais (Gamay Grape)
Bordeaux (Usually blend of
Merlot and Cabernet
Sauvignon)
Burgundy (Usually Pinot Noir)ChiantiDouro Valley Red (Generally a blend of Touriga Nacional, Touriga Franca, Tinta Roriz )
Gamay, Malbec Mavro, Merlot Montepulciano ,
Pinot Noir ? can be very light and can be medium-bodiedshiraz, Shiraz-Malbec

Whites:
Alvarinho
Assyrtiko
Chablis (Chardonnay)
Chardonnay
Chardonnay-Torrontes
Jurancon
Pinot Blanc
Pinot Grigio (Pinot Gris in France)
Sancerre (Sauvignon Blanc)
Sauvignon Blanc
Semillon (often blended with
Sauvignon Blanc)
Semillon-Sauvignon Blanc
Torrontes
Viognier
Vinho Verde (Predominantly Alvarinho and Arinto)
Xinisteri

Pork

Reds:
Agiorgitiko
Chianti
Malbec
Merlot
Montepulciano
Pinot Noir ? can be very light and can be medium-bodied
Shiraz
Shiraz-Malbec
Tempranillo
Tinto Roriz (Portuguese Tempranillo)
Xinomavro

Whites:
Aidani (usually blended with
Assyrtiko but can be very
nice as a single
varietal)
Alvarinho
Assyrtiko
Muscat or Moscatel
(table wine as opposed to dessert wine which more common)
Reisling
Xinisteri

 

Turkey

Reds:
Agiorgitiko
Beaujolais (Gamay Grape)
Bordeaux (Usually blend of Merlot and Cabernet
Sauvignon)
Chianti
Douro Valley Red (Generally a blend of Touriga Nacional, Touriga Franca, Tinto Roriz )
Gamay
Malbec
Mavro,Merlot, Montepulciano
Shiraz, Shiraz-Malbec, Tempranillo
Tinto Roriz (Portuguese
Tempranillo)

Whites:
Assyrtiko (but a reserve, aged a little)

 

Duck

Reds:
Agiorgitiko
Beaujolais (Gamay Grape)
Bordeaux (Usually blend of Merlot and Cabernet Sauvignon)
Chianti
Douro Valley Red (Generally a blend of Touriga Nacional, Touriga Franca, Tinto Roriz )
Malbec
Merlot
Montepulciano
Pinot Noir ? can be very light and can be medium-bodied
Shiraz-Malbec

Whites:
Aidani (usually blended with Assyrtiko but can be very nice as a single
varietal)
Alvarinho
Assyrtiko
Chardonnay-Torrontes
Muscat or Moscatel (table wine as opposed to dessert wine which more common)
Sancerre (Sauvignon Blanc)
Sauvignon Blanc
Vinsanto from
 Santorini - mostly a dessert wine
Vinho Verde (Predominantly Alvarinho and Arinto)
Xinisteri

 

Lamb

Reds:
Agiorgitiko
Bordeaux (Usually blend of Merlot and Cabernet Sauvignon)
Cabernet Sauvignon
Chianti
Douro Valley Red (Generally a blend of Touriga Nacional, Touriga Franca, Tinta Roriz )
Mavro
Shiraz
Shiraz-Malbec

Whites:
Aidani (usually blended with Assyrtiko but can be very nice as a single varietal)
Alvarinho
Chardonnay-Torrontes
Sancerre (Sauvignon Blanc)
Sauvignon Blanc
Xinisteri

 

Beef

Reds:

Bordeaux (Usually blend of Merlot and Cabernet
Sauvignon)
Burgundy (Usually Pinot Noir) (medium to full bodied Pinot Noir)
Cabernet Sauvignon
Chianti
Douro Valley Red (Generally a blend of Touriga Nacional, Touriga Franca, Tinta Roriz )
Malbec
Mavro
Merlot
Pinot Noir ? medium or full bodied kind
Rioja (mainly from Tempranillo)
Shiraz
Shiraz-Malbec
Xinomavro

Whites:
Not something I recommend to have with beef.

 

Extra Curry
Flavour:Spices tend to over-ride flavours of the underlying foods and
different criteria apply.
Wine Type: Go for a fruity wine, even a bit sweet
Suggestions:  In whites:
Gewurztraminner is a good match for spicy food . Very aromatic and slightly sweet. Very aromatic
wines such as Portuguese Moscatel table wine (not dessert).  A nicely chilled Pinot Grigio contrasts hot food.  In red: Pinot Noir.

Reds:
Beaujolais (Gamay Grape)
Gamay
Malbec
Merlot
Montepulciano
Shiraz-Malbec

Whites:
Gewurztraminer
Muscat or Moscatel
(table wine as opposed to dessert wine which more common)
Reisling