a - Wine and Food Matching Rules
  • Wines that will go nicely with virtually any dish:
    • Rosé Champagne, Rosé, White Zinfandel
    • Pinot Grigio, Sauvignon Blanc/Fumé Blanc, German Riesling, Kabinett, Spätlese, Pouilly-Fumé, Sancerre, Mâcon-Villages, Champagne
    • Chianti Classico, Rioja Crianza, Beaujolais, Côtes du Rhône, Pinot Noir, Merlot 
  • Sweet and Spicy Indian, Asian Food ~ Rose, Beer, Gewürztraminer, Riesling, Vouvray
  • Fried Food ~ Champagne, Beer 
  • Creamy Sauce ~ Whites pair in general better than red
  • Earthy Flavors ~ Pinot Noir, Dolcetto
  • Fatty Fish, Shellfish, Fish in a rich sauce ~ Heavy Whites (eg. Chardonnays from California, Chile or Australia)
  • Light Fish Dishes ~ Pinot Grigio, Arneis from Italy or Chablis from France
  • Foie Gras ~ Sauternes
  • Pâtés, Mousses and Terrines~ Zinfandel, Italy’s Nero d’Avola and Spain’s Monastrell  
  • Juicy Red Meat ~ California Cabernet, Bordeaux and Bordeaux-style Blends
  • Heavily Spiced Barbecue Sauces ~ Malbec, Shiraz and Côtes-du-Rhône 
  • Highly Spiced Meat~ Syrah from Washington, Cabernet Franc from France and Xinomavro from Greece 
  • Game Meat ~ Heavier Reds (Barolo, Barbaresco) or Pinot Noir 
  • Pizza ~ Rose or Beer
  • Vegs with Olive Oil ~ Demisec Wines
  • Tangy (Sour) Foods ~ Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain 
  • Rich Cheesy Dishes ~ Dry Rosé
  • Salty Food ~ Most Dry Sparkling Wines (Brut Champagne,Cava etc.)
  • Lots of fresh Herbs ~ Grüner Veltliner, Albariño from Spain and Vermentino from Italy
  • Fruit Desserts ~ Moscato d’Asti, demi-sec Champagne, Asti Spumante

b - Terrific Pairings
  • Almonds: Sherry (esp. Fino or Manzanilla)
  • Asparagus: Sauvignon Blanc (Dry, esp. New Zealand)
  • Barbecue (Barbecued Meats w/ Smoky and/or Sweet Sauce): Zinfandel (California) esp. w/ Beef and/or Spareribs)
  • Beef Bourguignon: Burgundy (Red)
  • Biscotti: Vin Santo
  • Cassoulet (Casserole of White Beans and Meats): Cahors (French)
  • Caviar: Champagne (Dry, esp. Blanc de Blancs), Vodka
  • Ceviche: Sauvignon Blanc (esp. New Zealand)
  • Charcuterie (Cold Sliced Meats): Beaujolais Cru
  • Cheese: 
    • Gewürztraminer (Alsace)
    • Parmigiano-Reggiano, Pecorino: Chianti Classico Riserva, Brunello di Montalcino, Cabernet Sauvignon, Bordeaux, Barolo, Amarone (Kevin Zraly)
    • Goat Cheese: Sancerre (esp. w/ fresh goat cheese), Sauvignon Blanc
    • Stilton: (Vintage) Port (classic match)
    • Roquefort: Sauternes (classic match)
    • Manchego: Rioja, Brunello di Montalcino
    • Brie: Champagne or any sparkling
  • Chocolate: Port
  • Choucroute: Riesling (Alsace or German Kabinett)
  • Corn: Chardonnay (Buttery, Oaky California)
  • Crab: Riesling (esp. German Kabinett and/or Spätlese)
  • Duck à l'Orange: off-dry Riesling --> acts as a sauce multiplier
  • Lamb: Bordeaux (Red)
  • Lobster: Chardonnay (esp. California i.e. Buttery, Oaky), Bourgogne White, Sauvignon from Loire, Chenin Blanc from Saumur or Vouvray, Pinot Gris from Alsace
  • Mushrooms and Mushroom Sauces: Pinot Noir (esp. Oregon)
  • Mussels: Muscadet
  • Olive Oil and Olives: Sherry (Dry) esp. Fino or Manzanilla or Amontillado
  • Oysters: Chablis (Dry French, not California), Muscadet, Guiness
  • Salmon: Pinot Noir esp. Young Oregon
  • Shellfish: Muscadet esp. w/ Raw Shellfish, Sancerre
  • Soup: Sherry, esp. dry
  • Steak: Cabernet Sauvignon esp. California
  • Tapas: Sherry (Dry) esp. Fino or Manzanilla
  • Thai Cuisine: Riesling
  • Truffles: Barbaresco, Barolo
  • Tuna: Pinot Noir (esp. California or Oregon)
  • Venison: Syrah (esp. New World and esp. w/ Grilled Venison)

c- Wine --> Food
  • Sauvignon Blanc: Green herbs, Crottin de Chavignol (goat cheese), White Meats, Vegetables
  • Grüner Veltliner: Spicy food, cleanser for richly flavored foods, Wiener Schnitzel 
  • Gewürztraminer: This grape has high natural sugar and the wines are usually off-dry. Pairs well with spicy Asian food.

d - Wines for Occasions
  • Hot summer night: 
    • White: Austrian Grüner Veltliner, German Riesling, Raix Baixes and Penedes regions in Spain, Italian Vermentinos and Verdicchios, Assyrtiko from Greece, Chablis, white Burgundies from the Macon, Pinot Gris, Pinot Blanc, Albrino, Cava, Prosecco, Viognier, Sauv Blanc, Vinho Verde, Moscato d'Asti
    • Red: light bodied red from Saint-Pourcain (producer is Famille Laurent, and it's a blend of Gamay and Pinot Noir)
    • Provençal rose
  • Sunday brunch: Off-dry Riesling
  • Dinner party: Syrah pairs well with several different types of meats
  • Before a night out: Fruity red blend
  • Late night: Shiraz from Australia, Tempranillo from Rioja, French Cabernet Sauvignon, Californian Chardonnay, Portuguese vintage-style Port
  • Steak dinner: Cabernet Sauvignon
  • During the day: Prosecco, French Beaujolais, Verdejo, Viura, Sauvignon Blanc from New Zealand 
  • Valentine's Day: Château Calon-Ségur
  • Home alone: Argentinian Malbec or another New World
  • Seafood dinner: Sauvignon Blanc
  • Picnic: Rose
  • Meeting the parents: Grenache based red
  • Dinner with mom: Chardonnay
  • Promoted?: Cabernet Sauvignon
  • Backyard BBQ: Carmenere
  • Celebration: Champagne

    e - Weights (~Alcohol Level) of Wine

    Light bodied whites
    Alsace Pinot Blanc, Alsace Riesling, Chablis, Muscadet, German Kabinett and Spätlese, Sauvignon Blanc, Orvieto, Soave, Verdicchio, Frascati, Pinot Grigio, Pinot Gris

    Matching foods: Sole, Flounder, Clams, Oysters

    Medium bodied whites
    Pouilly-Fume, Sancerre, White Graves, Chablis Premier Cru, Mâcon-Villages, Pouilly-Fuisse, St-Véran, Montangy, Sauvignon Blanc/Fume Blanc, Chardonnay, Gavi, Gewürztraminer, Grüner Veltliner

    Matching foods: Snapper, Bass, Shrimp, Scallops, Veal paillard

    Full bodied whites
    Chardonnay, Chablis Grand Cru, Mersault, Chassagne-Montrachet, Puligny-Montrachet, Viognier

    Matching foods: Salmon, Tuna, Swordfish, Lobster, Duck, Roast chicken, Sirloin steak

    Light bodied reds
    Bardolino, Valpolicella, Chianti, Rioja-Crianza, Beaujolais, Beaujolais-Villages, Burgundy (Village), Bordeaux (proprietary), Pinot Noir

    Matching foods: Salmon, Tuna, Swordfish, Duck, Roast chicken

    Medium bodied reds
    Cru Beaujolais, Cotes du Rhone, Crozes-Hermitage, Burgundy Premiers and Grand Crus, Bordeaux (Crus Bourgeois), Cabernet Sauvignon, Merlot, Zinfandel, Chianti Classico Riserva, Dolcetto, Barbera, Rioja Reserva and Gran Reserva, Syrah/Shiraz, Pinot Noir, Malbec

    Matching foods: Game birds, Veal chops, Pork chops

    Heavier reds
    Barbaresco, Barolo, Bordeaux (grand chateaux), Chateauneuf-du-Pape, Hermitage, Cabernet Sauvignon, Merlot, Zinfandel, Syrah/Shiraz, Malbec

    Matching foods: Lamb chops, Leg of lamb, Beefsteak (sirloin), Game meats

    f - Flavor Wheel

    g - Color Analysis

    h - Some Turkish Grapes

    Bogazkere: makes dark, strong and tannic wines. ~ Cabernet Sauvignon. Elazig, Diyarbakir.
    Okuzgozu: fruity, floral. ~ Merlot. Elazig.
    Kalecik Karasi: ~ Pinot Noir. Should be consumed a little cooler than others. Ankara.
    Karalahna: too acidic. Bozcaada.
    Papazkarasi: not impressive.
    Calkarasi: Denizli.
    Karasakiz: Soft, fruity, acidic. Canakkale, Bozcaada.