We spend a lot of time matching wines with grand dinners or holiday festivities, but what about pairing wine with the food we eat on a daily basis? Here's a few match-ups you might want to experiment with :
- DRY ROSE`
and a ham sandwich
- DRY RIESLING
and a turkey sandwich
- PINOT NOIR
and deep fried chicken
- PINOT NOIR
with Macaroni and cheese:
- ANY RED
and frozen chicken pot pie
- SYRAH
with Hamburgers:
- ZINFANDEL
with Hot dogs
- DRY ROSE
with Fried chicken
- CHARDONNAY
and a BLT
- DRY ROSE
and Texas Chili
 
Most cooks have a cadre` of favorite herbs they just love to cook with, sometimes allowing one in particular to be the predominant flavor of a recipe.
If you've wondered about how to pair a wine with a herb dominated dish, check out our Wine & Herb CHART for help.
|
Cheese tends to make wine taste better, smoothing out a wine and bringing out the best in both products. Wine and cheese have a long history together, going back to antiquity. As always, pairing wines with cheeses is as much about personal choice as anything but there are some basic guidelines.
Generally, red wines are good with hard cheeses and white wines go well with soft cheeses.
Check out this CHART for help.
 
Whether you're into frozen or delivery, pepperoni or pineapple, nothing pairs better with pizza than a glass of red or white wine. For cheese toppings a Chardonnay or Sangiovese is great. For pepperoni try a Pinot Grigio or White Zinfandel. If you're into sausage, mushrooms and onions, try a full-bodied Chardonnay, Zinfandel or Syrah. For the classic veggie pizza, a herbaceous Sauvignon Blanc or the ever-light Pinot Noir won't overpower the vegetable flavors.
|