Dry Whites – Tend to pair best with creamy or oil-based sauces and with wine-based sauces of like acidity.
Wines Suggested: Chardonnay, Champagne/Sparkling Wine, Pinot Grigio, Sauvignon Blanc
Sauces: Beurre Blanc, Dijonnaise, Florentine, Green Pesto, Herbed Butter, Hollandaise
Semi-Dry Whites – Tend to pair best with spicy, hot sauces and with low-fat, more acidic sauces. Be careful pairing with sweet sauces, as the sauce should not be sweeter than the wine will make sweet wine taste sour and thin.
Sauces: Alfredo, Primavera, Tomato Basil, Barbecue, Cajun/Creole, Curry, Garlic
Dry Reds – Full Bodied red wines are so flavorful that they pair best with more flavorful sauces. Heavier sauces with higher fat content and lower acidity work well with these wines.
Wines Suggested: Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Zinfandel
Sauces: Balsamic Vinaigrette, Creamy Sun-dried Tomato, Marinara, Oil and Parmesan, Roasted Red Pepper
To find out greater Wine and Sauce Pairings, check out our Vineyard Cuisine Cookbook.
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