Products

Wine Guide

CHARDONNAY

shar-doe-NAY

Chardonnay tends to work well with mild fish, creamy pasta dishes, corn, crab, lobster, shrimp, scallops and chicken. A nice oak-fermented Chardonnay goes well with smoked salmon. Full-bodied Chardonnays can even pair well with turkey and some lighter red meats.

GEWÜRZTRAMINER

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Gewürztraminers have relatively high alcohol and body, more than most whites, which can overwhelm lighter foods. Strong cheeses (like Munster) complement Gewürzrztraminers, as do smoked fish, onion tarts and Asian food-Chinese, Thai, even Indian.

RIESLING

REEZ-ling

Rieslings flatter chicken, scallops, lobster, light fish, salmon, pork and ham.

SAUVIGNON BLANC

SOH-vin-yawn BLONK

Thanks to this grape's natural acidity, Sauvignon Blanc works well with high-acid cheeses (goat, feta) and lemony fish, prawns, shrimp, or chicken dishes. It's simpatico with green onions and herbs, too (oregano, tarragon, parsley, thyme).

PINOT GRIGIO

PEE-noh GREE-gee-oh

Simple Pinot Grigio pairs nicely with hors d'oeuvres, light dishes, Mediterranean fare and picnics. Alsace Pinot Gris will stand up to heftier, more complex foods, such as seafood, white meats and poultry.

CABERNET SAUVIGNON

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Grilled or broiled steak is a classic Cab companion; the wine's chewy texture is balanced by the meat's marbled fat. Full-flavored cheeses, sausages, and stews also dovetail nicely with hearty Cabs. A blend with Merlot and/or syrah is excellent with turkey.

CHIANTI / SANGIOVESE

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Chianti's cherry fruit and tart acidity works well with classic Italian red sauces and Minestrone soup. The bright, but earthy, flavors also sing right along with potent ingredients like capers, garlic, olives and lemon. In short, Sangiovese is a no-brainer with traditional Italian food.

MALBEC

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Try it with grilled meat (especially steak), burgers, or pizza for a unique slice of the brave New World of wine.

MERLOT

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Merlot can be enjoyed with a wide range of foods, including pork, roasted chicken, turkey, burgers and veggie dishes. Then again, the smooth texture also makes it easy to enjoy on its own. A blend with Cabernet and/or syrah is excellent with turkey.

PINOT NOIR

PEE-noh NWAR

Rarely blended, Pinot Noir shines at the table, where it's versatile enough to complement fish (especially salmon and tuna), meat, poultry and mushrooms. Heftier than white wines, more delicate than most reds, Pinot strikes a happy medium and is an excellent addition to any Thanksgiving meal.

RIOJA / TEMPRANILLO

ree-OH-ha / temp-prah-NEE-yo

Rioja's smooth texture and good acidity prove to be real benefits at the table. It pairs admirably with bold-flavored foods and tapas, grilled goods, sausages, burgers, and cheeses, especially Manchego.

SYRAH / SHIRAZ

see-RAH / shi-RAHZ

This wine's mix of fruit and spice meshes well with garlic, onions, and herbs (especially herbes de Provence). Try Shiraz with burgers, sausages, and practically anything off a grill. A blend with Merlot and/or Cabernet is excellent with turkey.

ZINFANDEL

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Perfect for red meat in all its guises, Zinfandel particularly shines with BBQ. It also works well with fried chicken, deep fried mushrooms, spaghetti and meatballs and spicy fare (Creole, chili).