What red wines do you pair with food?
Beaujolais: Light bodied wine, fruity.
Serve with--
- Dips
- Dips
- Appetizers
- Mild cheese
- Sandwiches
- Asian Food
- Beef/BBQ
- Pork or Veal
- Light Pasta Dishes
- Poultry
- Salmon/Tuna
- Seafood
- Shellfish
- Fruits/Desserts
Chianti: Very dry.
Serve with--
- Appetizers
- Mild Cheese
- Sandwiches
- Beef/BBQ
- Pork/Veal
- Light Pasta
- Heavy Pasta
- Poultry
- Salmon/Tuna
- Seafood
Pinot Noir: light to medium-bodied, soft and fruity.
Serve with--
- Dips
- Mild Cheese
- Sandwiches
- Beef/BBQ
- Pork/Veal
- Lamb
- Heavy Pasta
- Poultry
- Salmon/Tuna
- Seafood
Merlot: full-bodied, fruity but dry.
Serve with--
- Mild Cheeses
- Strong Cheeses
- Beef/BBQ
- Lamb
- Heavy Pasta
- Poultry
Zinfandel: Medium-bodied, rich and dry.
Serve with--
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- Strong Cheese
- Sandwiches
- Asian Food
- Beef/BBQ
- Pork/Veal
- Lamb
- Heavy Pasta
- Poultry
- Salmon/Tuna
Cabernet Sauvignon: Medium- to full-bodied, dry.
Serve with--
- Strong Cheeses
- Beef/BBQ
See the White Wine List.
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