Here is a wine and food pairing guide to stimulate your taste buds!

Below you will find very general complementary food and wine pairing recommendations. Use them for reference, as a starting point.

Wine guide for typical dishes:

• Chicken – Chardonnay or lighter reds such as Rioja, Barbera, Grenache, Burgundy
• Green Salad – Herby whites such as Sauvignon Blanc, Pinot Blanc.
• Grilled Fish – Light medium bodied whites such as Pinot Grigio, Chablis
• Pasta (red sauce) – Chianti, Zinfandel, Pinot Blanc
• Pasta (white sauce) – Pinot Grigio, Chardonnay, Viognier, Gavi
• Raw or steamed shellfish – Crisp, acidic wines such as Champagne, Sauvignon Blanc
• Steak – Full-bodied red such as Cabernet, Bordeaux

Wine guide for Asian cuisines:

• Chinese – Riesling, Gewurztraminer, Sauvignon Blanc, and Pinot Noir
• Indian – Zinfandel, Chardonnay
• Japanese – Beaujolais, Sauvignon Blanc, Riesling
• Thai – Chablis, Chardonnay

Wine guide for cheese:

• Creamy soft brie or camembert – Red Burgundy, Chardonnay, Chablis
• Strong goat cheese –Sauvignon Blanc, Sancerre, Pouilly-Fume
• Hard Gouda – Chianti, Dolcetto, Pinot Noir
• Semi hard cheese – Semillon, Rioja, Sauvignon Blanc
• Smoked cheese – Gewurztraminer, Sauternes, Shiraz
• Strong blue cheese – Sauternes, Port, Hermitage, Madeira

Information provided by BetterTastingWine.com http://www.bettertastingwine.com/pairing.html