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The chart is a work in progress and by no means the final word on pairing food and wine. People do have different tastes. Let us know what you think. Suggestions for additions and modifications are most welcome.
|Type of Dish||Preparations-Sauces||Wine Options||Food and Wine Pairing Notes|
|Caviar||Fresh||Dry Champagnes like ultra bruts and blanc de blancs, and top Sparklers||The slightly salty delicate flavor of caviar is best with champagne and sparklers. But well chilled vodka is best|
|Pate||White Burgundy, Sauternes, Late Harvest Vidal and Pinot Noir||The rich flavor and texture of pate requires whites and reds with firm acidity|
|Green Olives||Marinated||Spanish Fino and Manzanilla||A match made in heaven|
|Escargots||garlic||White Burgundy, Gewurtztraminer, Beaujolais|
|Roasted red peppers||Rich, smoky, sweet||Semillon, Sauvignon Blanc Pinto Grigio, Beaujolais, Grenache, Dolcetto|
|Copyright © 2005-2010 by Mike Potashnik.|