White Wine Pairings

 

As you select a white wine for your meal be mindful of the different profiles that play a part on your pallet. A wine will compliment a meal with either congruent or contrasting tastes to balance flavors. 

Chardonnay

Dry

Acidity: Medium

Body: Medium-Full (Think Whole Milk-Cream)

Ideal serving temperature: 45°-50°

In cooler climates, flavors range from apple, pear, citrus, and flint. Moderate climates reveal white peach and melon, while warmer climates hold tropical fruit flavors like pineapple. Oaked wines carry tones of vanilla, toast, and buttery flavors.

Pairings: Poultry, Lobster & Shellfish, Soft Cheese & Cream, Fungi, Fish, Sauteed of Fried, Poached or Steamed, Hard Cheese, Alliums, Root Vegetables & Squash, Nuts & Seeds, Herbs, White Starches, Whole Wheat Grains, Potato

  • A full-bodied and oaked chardonnay finds flavor with earthy mushroom dishes. Since Fungi and Shellfish are the stronger pairings for chardonnay, cook your Mushroom and Shrimp Risotto with this dry white. Serve what remains in the bottle as a glass with the meal.

Pinot Grigio/Gris

*Pinot Gris/Grigio is a grayish-purple grape that yields a white wine

Dry

Acidity: Medium-High

Body: Light (Skim Milk)

Ideal serving temperature: 45°-50°

Citrus (lemon, tangerine)

Fruity (Peach, Pear, Green Apple, Nectarine, Melon)

Floral/Spicy/Earthy (Honeysuckle, Ginger, Wet Stone, Honey)

Pairings: Fish, Poached or Steamed, Green Vegetables, Beans & Peas, Herbs, Poultry, Mollusk, Lobster & Shellfish, Sauteed or Fried, Soft Cheese & Cream, Pungent Cheese, Alliums, Nuts & Seeds, Red Pepper, Hot & Spicy, White Starches, Potato

  • When your meal includes asparagus and, or, artichoke, have a glass of dry white wine with stone-fruit undertones. These vegetables have cynarine, a chemical that makes wine taste sweeter, so a Pinot Grigio/Gris is perfect!

 

Riesling

Dry to sweet

Acidity: High

Body: Full (Creme)

Ideal serving temperature: 45°-50°

Citrus (lemon, lime, orange)

Fruity (Peach, Pear, Green Apple, Pineapple)

Floral (Honeysuckle, White Blossom, Jasmine)

Stony (Slate, Wet Stone, Flint)

Pairings: Cured meat, Nuts & Seeds, Hot & Spicy, Exotic & Aromatic Spices, Whole Wheat Grains, Sweet Starchy Vegetables, Fruit & Berries, Lobster & Shellfish, Grilled or Barbecued, Roasted, Poached or Steamed, Soft Cheese & Cream, Pungent Cheese, Alliums, Root Vegetables & Squash, Red Pepper, Baking Spices, White Starches, Potato, Vanilla & Caramel

  • The slight sweetness of many Rieslings helps mitigate the heat of spicy Asian and Indian dishes.

Sauvignon Blanc

Dry to Sweet

Acidity: High

Body: Light (Skim)

Ideal serving temperature: 45°-50°

Fruity (Peach, Pear, Green Apple, Grapefruit & Passionfruit)

Floral (Elderflower, Boxwood)

Herbaceous (grass, bell pepper, asparagus)

Stony (Slate, Wet Stone, Flint)

Pairings: Fish, Poached or Steamed, Green Vegetables, Beans & Peas, Herbs, Poultry, Mollusk, Lobster & Shellfish, Sauteed or Fried, Soft Cheese & Cream, Pungent Cheese, Alliums, Nuts & Seeds, Red Pepper, Hot & Spicy, White Starches, Potato

  • Fish has a light texture that compliments white wine. The saltiness in seafood evens out the acidity of Savignon Blanc in particular. Grapes used to make this wine are grown on the coast where fish and lobster are also caught, which plays to the common idea that wine and food from the same region pair well.

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