Dry White Wines – Dry white wines tend to pair best with creamy or oil-based sauces and with wine-based sauces of like acidity.
Semi-Dry White Wines – Sweeter wines 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. Sauces sweeter than the wine will make sweet wine taste sour and thin.
Dry Red Wines– Full bodied 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.
Find more helpful food and wine tips in our Vineyard Cuisine: Meals and Memories from Messina Hof cookbook.
Check out our Wine & Sauce Pairing guide here.