Throwing a party is a great opportunity to try out new wine varieties. Here is an overview of wine styles and corresponding varietals or regional bottlings, plus examples of foods they pair well with. Stop by a trusted wine shop for advice about what to drink with a particular dish.
| Wine Styles |
Varietals |
| Pair With |
| Sparkling |
|
|
|
|
- oysters and other seafood
|
| Crisp whites |
- fresh aromas
- “green” flavors
- high acidity
|
- Albariño
- Chablis
- Pinot Grigio
|
- Sauvignon Blanc
- Soave
- White Rioja
|
- light pasta dishes
- lean white fish
- pork tenderloin
|
| Soft whites |
- floral aromas
- stone fruit flavors
- a backbone of acidity
|
- Chenin Blanc
- GewĂĽrztraminer
- GrĂĽner Veltliner
|
- Pinot Blanc
- Pinot Gris
- Riesling
|
- spicy Asian dishes
- caramelized vegetables
- pork paired with fruit
|
| Rich whites |
- full aromas and flavors
- creamy, buttery texture
|
|
|
- rich seafood dishes
- chicken with cream sauces
|
| Pink wines |
- cherry aromas and flavors
|
- Dry rosés made from many varietals
|
|
| Juicy reds |
- berry aromas
- juicy flavors
- food friendly
|
- Barbera
- Beaujolais/Gamay
- Cabernet Franc
|
- Dolcetto
- Grenache
- Pinot Noir
|
- turkey with gravy
- tomato–based pasta dishes
- rich salmon dishes
|
| Smooth reds |
- earthy, herbal, or spicy aromas and flavors
- balanced acidity
|
|
- Pinot Noir
- Sangiovese
- Tempranillo
|
- beef stew
- braised chicken or pork
- duck breast
|
| Bold reds |
- earthy, musky aromas
- big, hearty flavors
- full–bodied texture
|
- Cabernet Sauvignon
- Mourvèdre
- Nebbiolo
|
- Petite Sirah
- Syrah
- Zinfandel
|
- grilled steak
- braised short ribs
- hearty lamb dishes
|
