Cabernet Sauvignon is the go-to wine for pairing with most red meats and soft cheeses, as its juicy black fruit notes provide a lovely contrast with steak, burgers, ribs, pizza, and red sauce pastas. Additionally, the tannins and acidity of Cabernet Sauvignon balance out the fattiness of the meat on the palate and firm flavors of baked vegetables.
Sancere and Sauvignon Blanc
Crisp white wines are the perfect companion to lighter meals. The lemon and citrus notes bring out the flavors of seafood, chicken, and vegetables. Sauvignon blanc, Sancere, and Assyrtiko are all great choices to pair with lunch or dinner.
Oaky and Buttery Chardonnay
The fullness and smooth flavors of chardonnay are a great companion to any cream-based meal. Vegetable soup and chicken alfredo are some examples that come to mind. If you're looking for something lighter to start, chardonnay works well with hard rind cheeses, crab legs, corn on the cob, and grilled shrimp as well.
Bordeaux
As a more acidic, full-bodied red wine, Bordeaux pairs well with fatty red meats and baked appetizers. Some great meals to eat with this French red are roast lamb, venison, duck breast, rib steak, crab cakes, bruschetta, and roast or mashed potatoes.
Rosé
The light, refreshing flavors of rosé make it the perfect wine to serve with light snacks and appetizers. Some good pairings are cured meats, fresh cheeses, cookies, strawberries, melon, grilled cheese, fries, and other finger foods.
Pinot Noir and Red Burgundies
Known for being light and flavorful, this variety of red is versatile in compatibility. Pork, filet mignon, mild cheeses, breads, mushroom risotto, tuna, chicken, rabbit, and lamb are just some pairing ideas.
