Wine and Food Pairing Chart

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Student Activities and Programs | Senior Series 2021 Wine and Food Pairing Chart Cooking Fresh Herbs Wine Protein Cheese Vegetable Fruit Sauce Avoid Technique Seasonings Chicken, Raw Goat Cheese, Chives, Halibut, Trout, Poach Broil Fresh Bell Peppers, Balsamic Cilantro, Green Citrus, Light Broths, Sea Bass, Grill Mozzarella, Celery, Celeriac, Vinegar, Most Sauvignon Onion, Thyme, Citrus Zest, Herbal Mussels, Clams Steam Feta, Ricotta, Fennel, Leeks, Egg Dishes, Red Blanc Parsley, Mint, Pomegranate, Sauces, Olive Oysters, Shrimp, Sauté Burrata Tomatoes, Wine Vinegar, Dill, Star Anis, Edible Flowers, Oil Sauces, Caviar, Light Pan Fry Green Beans, Sweet Foods, Sancerre Lemongrass, Pistachio, Marinades, Pasta, Smoked Stir Fry Deep Fry All these are Spinach, Pickled Foods Rice Wine Toasted Sesame Vinaigrettes Salmon Smoke “fresh” cheeses Cucumbers Vinegar Gruyere, Havarti, Herb-infused Lobster, Poach Basil, Tarragon, Green Apples, Gouda Broths, Fish Sweet Foods, Scallops, Steam Saffron, Sweet Corn, Pomegranate, Stock, Chicken Most Red Chardonnay Shrimp, Sea Sauté Nutmeg, Mushrooms, Lemons, The above Stock, White Meats, Pickled Bass, Swordfish, Pan Fry Coriander, Squash, White Oranges, “fresh” cheeses Wine Sauces, Foods, Red White Chicken, Stir Fry Ginger, Truffle, Peas, Tangerines, and Brie for a Light Cream Wine Vinegar, Burgundy Escargot, Deep Fry Galangal, Carrots, White Melon, Pistachio non-oaky crisp Sauces, Light Balsamic Monkfish, Broil Mustard, Mild Beans Nuts, Cashews, Chardonnay Butter Sauces, Vinegar Quiche Curry Pine Nuts Marinades Sheep’s Milk Sage, Thyme, Duck, Quail Port Salut, Tarragon, Root Game, Venison Pan Sear Red Wine Eggs, Spinach, Taleggio Italian Parsley, Vegetables, Plums, Cherries, Salmon, Tuna Sauté Sauces, Savory Asparagus, Reblochon, Marjoram, Mushrooms- Figs, Berries, Pinot Noir Veal, Lamb Grill Berry Sauces, Citrus, Heavy Epoisses, Basil Bacon, especially Walnuts, Lamb, Veal Smoke Vegetable Broth, Cream, Rich Fontina Pancetta, wild, Yams, Pine Nuts, Burgundy Pork, Peking Broil Poultry Broth, Butter Sauces, Prosciutto, Dried Black Truffles, Pomegranate for Duck, Meatloaf, Roast Meat Jus, Light Oysters Petit Basque, Tomatoes, Sweet Potatoes, light Pinots Squab, Beef Butter Sauces Gruyere Balsamic Fennel Fajitas Vinegar Rosemary, Black Cheddar Clarified Jus, Peppercorns, Fontina, Green Beans, Plums, Cherries, Red Wine Roast Bay Leaf, Pecorino, Wax Beans, Currants, Reductions, Beef, Veal, Broil Oregano, Asparagus, Cabernet Asiago, Celeriac, Celery, Elderberry, Figs, Vegetable and Duck, Venison, Stew Juniper Artichokes, Sauvignon Parmesan, Onions, Turnips, Blackberries, Meat Broths, Pheasant, Lamb, Grill Berries, Thyme, Spinach, Eggs, Sheep’s Milk, Parsnips, Hazelnuts, Red Wine Roast Turkey Sear Sage, Mint, Lemon, Spicy Bordeaux Tome De Savoie Black Truffles, Almonds, Sauces, Olive Braise Marjoram, Red Dishes, Oysters Eggplant Walnuts, Oil Based Wine Vinegar, Blue Cheese Zucchini Chestnuts Sauces Balsamic and Fruit Vinegar.

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