General Wine Descriptors

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Let’s explore some general wine descriptors and their ideal food companions:

  1. Sparkling/Champagne:
    • Descriptors: Toast, yeast, nuts, green apple, cherry, strawberry.
    • Pairings: Salty foods like potato chips, hors d’oeuvres, caviar, smoked salmon, shrimp, and Chinese cuisine. Also great with egg dishes and intensely flavored, rich foods like foie gras.
  1. Chardonnay (can be oaked or unoaked):
    • Descriptors: Green apple, pear, peach, melon, citrus (lemon, lime, orange), tropical fruits (pineapple, passion fruit, guava), toast, baked bread, butter, vanilla, hazelnut, oak.
    • Pairings: Fatty fish dishes, rich sauces, gently flavored pasta dishes, risotto, chicken, and shellfish recipes with cream-based sauces, pork, and Eastern or Indian dishes with creamy coconut sauces.
  1. Sauvignon Blanc:
    • Descriptors: Citrus (grapefruit, lemon, lime), melon, pear, fig, pineapple, passion fruit, quince, grassy, lemongrass, gooseberry.
    • Pairings: Tart sauces, dressings, goat cheese, asparagus, shellfish, chicken, fish dishes with a squeeze of lemon, Japanese sashimi, white fish and seafood salad, chicken salad, and vegetable soups.
  1. Pinot Gris (Pinot Grigio):
    • Descriptors: Peach, pear, lime, lemon, apple, apricot, nuts (nuttiness), minerals, lemongrass.
    • Pairings: Light fish dishes, foods high in acid, chicken salad, mildly spicy chicken, oysters, smoked salmon, fresh vegetables, and pasta with garlic pesto.
  1. Riesling:
    • Descriptors: Apples, pear, peach, apricot, lychee, floral (jasmine, rose, orchid), honey, petroleum, minerals, stones, chalk.
    • Pairings: Sweet and spicy dishes, pecan pie, sweet fruit pies, tarts, fruit custards, Chinese and Thai foods, and Japanese dishes like sushi, sashimi, wasabi, tempura, teriyaki, pork, duck with fruit sauces, and smoked fish pates.
  1. Cabernet Sauvignon, Merlot, and Red Bordeaux & Meritage (blends):
    • Descriptors: Blackberry, boysenberry, raspberry, blueberry, plum, cherry, black currant, cassis, tea, cocoa, tobacco, green olive, vanilla, oak, smoky, mint, eucalyptus, chocolate.
    • Pairings: Bold-flavored meats (e.g., red meat), hearty dishes, and robust flavors.

Remember, wine and food pairing is both an art and a science. Feel free to experiment and discover your own delightful combinations! 🍷🍽️

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