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Food Wine Pairing Chart

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Food Wine Pairing Chart Food Wine Pairing Chart The following food wine pairing charts are by no means comprehensive, there are just so many great pairings! Think of them more as a jumping off point to help you plan your wine and food menu for your next get together. Consider the following match ups for red wines: The Reds Red Varietal Appetizers Main Course Dessert Cabernet Sauvignon Carpacio, pungent (stinky) cheeses Beef, duck, lamb, lentils Dark and bittersweet chocolate Merlot Antipasto, aged cheeses Veal, sausage, salmon, tuna, eggplant Raspberry, cherry or other dark berry desserts Zinfandel Seared Ahi tuna, spicy chicken or beef satay Barbeque, tomato sauce, spicy sausage, duck and beef Dark berry desserts, carrot cake Pinot Noir Creamy cheeses, pate’s, roasted vegetables Veal, chicken, turkey, lean cuts of beef, lamb Berry tart, flourless chocolate cake, crème brulee Syrah Bruschetta, stuffed mushrooms, tampenade Ham, lamb, pasta with tomato sauce, pizza, barbeque Cherry pie, chocolate mousse Consider the following match ups for white wines: Whites White Varietal Appetizers Main Course Dessert Chardonnay Scallops, crudite, hummus, mild cheeses Chicken, cream based sauces, pork and seafood Cheesecake, poached light fruit Sauvignon Blanc Oysters, crab cakes, wild mushroom, and goat Sea bass, lobster, langoustines, chicken, shrimp Sorbet, key lime pie, lemon meringue pie cheese bruschetta Barbeque, tomato sauce, spicy sausage, duck and beef Pinot Grigio Ceviche, ahi tuna tartare, antipasto Risotto, grilled chicken, lobster Petit fours, apple tart Riesling Calamari, steamed clams, creamy cheeses Roasted chicken, grilled pork, baked ham Light cakes, cream based pie, baked apples Wine tasting descriptors The following is a list of wine tasting descriptors and a common meaning of the terms. A-C tent that gives the perception of stewed Bright When describing the visual ap- Chocolaty A term most often used of or baked fruit flavors. May indicate a wine pearance of the wine, it refers to high rich red wines such as Cabernet Sauvignon Accessible A wine that is easy to drink from grapes that were exposed to the heat clarity, very low levels of suspended solids. and Pinot noir that describes the flavors without an overwhelming sense of tannin, of the sun after harvesting. When describing fruit flavors, it refers to and mouthfeel associated with chocolate- acidity or extract. noticeable acidity and vivid intensity. -typically dark. Balanced A wine that incorporates all its Acidic A wine with a noticeable sense of main components—tannins, acid, sweet- Buttery A wine that has gone through Cigar-box An term used to describe the acidity. ness, and alcohol—in a manner where no malolactic fermentation and has a rich, tobacco aromas derived from oak influ- one single component stands out. creamy mouthfeel with flavors reminiscent ence. of butter. Aftertaste A term for the taste left on the palate after wine has been swallowed. Big A wine with intense flavor, or high in Citrous A wine with the aromas and “Finish” is a synonym. alcohol. Cassis The French term for the flavors as- flavor from the citrus family of fruits. sociated with black currant. In wine tasting, the use of cassis over black currant typically Aggressive A wine with harsh and Biscuity A wine descriptor often associ- Classic A subjective term used to denote denotes a more concentrated, richer flavor. pronounced flavors. The opposite of a wine ated with Pinot noir dominated-Cham- a wine of exceptional quality that display described as “smooth” or “soft” pagne. It is sense of yeasty or bread dough the typicity of its varietal(s), displays layers aroma and flavors. Cedarwood A collective term used to of complexity and is very well balanced. describe the woodsy aroma of a wine that Alcoholic A wine that has an out of bal- has been treated with oak. anced presence of too much alcohol. Bite A firm and distinctive perception of Clean A wine that is not demonstrating tannins or acidity. This can be a positive or any obvious faults or unwanted aromas and negative attribute depending on whether Charming A subjective term used to flavors. Aroma The smell of a wine. The term is the overall perception of the wine is bal- describe a wine with a range of pleasing generally applied to younger wines, while anced. properties but nothing that stands out in the term Bouquet is reserved for more Clear A wine with no visible particulate an obvious fashion. aged wines. matter. Bitter An unpleasant perception of tan- nins. Cheesy An aroma element characteristic Astringent An overly tannic white wine. Closed A wine that is not very aromatic. of aged Champagne that develops after an Blowzy An exaggerated fruity aroma. extended period of aging. It is associated Austere A wine that is dominated by Cloves An aroma associated with oak Commonly associated with lower quality with the aroma of aged, nutty cheeses such harsh acidity or tannin and is lacking the treatment that gives the perception of fruity wines. as gouda and is caused by a small amount fruit needed to balance those components. cloves. It is caused by the creation of of butyric acid that is created during fer- eugenic acid by the toasting of the oak Body The sense of alcohol in the wine mentation and later develops into an ester barrels. Autolytic Aroma of “yeasty” or acacia- and the sense of feeling in the mouth. known as ethyl butyrate. like floweriness commonly associated with wines that have been aged sur lie. Cloying A wine with a sticky or sickly Bouquet The layers of smells and aro- Chewy The sense of tannins that is not sweet character that is not balanced with mas perceived in a wine. overwhelming. It is not necessarily a nega- acidity. Baked A wine with a high alcohol con- tive attribute for wine. Coarse’ A term for a wine with a rough In sparkling wines, the sense of creaminess caused by high levels of geosmin that occur Feminine Describes a wine that em- texture or mouthfeel. Usually applies the arises from a combination of the finesse of naturally in grapes. phasizes delicate flavors, silky textures and perception of tannins. the mousse and the results of malolactic subtle aromas rather than strength, weight fermentation. The perception of creaminess Easy A term that can be synonymous and intensity of fruit. Coconut Aroma perception of coconut is generally picked up at the back of the with “approachable” but more commonly derived from treatment in American oak. throat and through the finish of the wine. refers to a wine that is simple and straight- Finesse A very subjective term used to forward without much complexity but still describe a wine of high quality that is well Compact Opposite of “open knit”. A Crisp A pleasing sense of acidity in the enjoyable to drink. balanced. wine with a dense perception fruit that wine. is balanced by the weight of tannins and Edgy A wine with a noticeably level of Finish The sense and perception of the acidity. Crust Sediment, generally potassium acidity that heightens the flavors on the wine after swallowing. bitartrate, that adheres to the inside of a palate. Maybe synonymous with “nervy” Complete Similar to the description of a wine bottle. Firm A stronger sense of tannins. “balanced wine” but more encompassing a Elegant A term to describe a wine that wine that all the main components-acidity, D-H possess finesse with subtle flavors that are Flabby A lacking sense of acidity. alcohol, fruit and tannins-in long along with in balance. a pleasing mouthfeel and long finish. Definition A wine that not only is well Flat In relation to sparkling wines, flat balanced but also gives a clear expression Expansive A wine that is considered refers to a wine that has lost its efferves- Complex A wine that gives a perception of its grape variety or place of origin. “big” but still accessible. cence. In all other wines the term is used of being multi-layered in terms of flavors interchangeably with “flabby” to denote a and aromas. Delicate A term used similar to charm Expressive A wine with clearly project- wine that is lacking acidity, particularly on but more often relates to the more subtle ed aromas and flavors. the finish. Concentrated Intense flavors. notes of a wine. Fallen over A wine that, at a relatively Fleshy A wine with a noticeable percep- Concoction Usually a derogatory term Depth A term used to denote a wine young age, has already gone past its peak tion of fruit and extract. used to refer to a wine that seems to with several layers of flavor. An aspect of (or optimal) drinking period and is rapidly have many different components that are complexity. declining in quality is said to have “fallen Foxy A tasting term for the musty odor “thrown together” rather than integrating over”. and flavor of wines made from Vitis into one cohesive profile. Dirty A wine with off flavors and aromas labrusca grapes native to North America, that most likely resulted from poor hygiene Farmyard A generally more positive usually a negative term. Connected A sense of the wine’s ability during the fermentation or bottling process term than “Barnyard” used to describe the to relay its place of origin or terroir earthy and vegetal undertones that some Fresh A positive perception of acidity. Chardonnay and Pinot noir develop after Dried up A wine that has lost some of its maturing in the bottle. While for some Cooked A term similar to “bake” where freshness or fruitiness due to extended Fruit The perception of the grape charac- wine drinkers this may not be very appeal- the fruit flavors of the wine seemed like aging.
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