Healthy Living Resource - Wine Pairings

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AROMA

The term for any wine that does not contain a significant amount of grape sugar (or sweetness).

The smell of the wine The woody aromas and flavors; bu er, popcorn, and toast notes are found in 'oaky' wines.

Find more than 100 bottles of domestic and international wines priced under $10.

Save 10% when you buy any 6 bottles of wine.

FLAVORS

The ripe, unique fruit flavors perceived in the wine.

The smoothness of the wine on the palate, not overly tannic.

The pleasing, sharp acidic taste of the wine.

SERVING TEMP

WHITE WINE

RED WINE

Hints of citrus

Hints of berry

SERVED CHILLED* 45°- 55° F

SERVE SLIGHTLY CHILLED* 55°- 65° F

*Temperatures range depending on varietal of wine.

A natural compound derived from the grape’s skins, stems and seeds. Provides structure to a wine and over time tannins die off, making wines less harsh.

The impression the wine leaves in the mouth a er it has been swallowed.

The layers of smells and aromas perceived in wine.

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Want to know what wine would pair nicely with food and nosh for your next special occasion? Check out some of these pairing tips:

Chardonnay (Shar-dun-NAY)

• Dry. Medium to heavy body. Typically with oak (creamy, buttery, toast) with subtle flavors and aromas of apple, citrus, apricot and tropical fruit.

Pairs well with: Mild Cheese, Salmon, Scallops, Chicken, Baked Ham, Cheesecake

Sauvignon Blanc (So-veen-YOHN-Blahnk)

• Dry. Light to medium body. Clean and refreshing with crisp flavors of grapefruit, lemon, passion fruit and melon.

Pairs well with: Oysters, Shrimp, Lobster, Chicken, Key Lime Pie

Pinot Grigio

(Pea-no-GREE-gee-oh)

• Medium body. Crispy and dry with fruit forward flavors of citrus, green apple and floral notes.

Pairs well with: White Sauces, Grilled Chicken, Lobster, Shrimp, Pork, Apple Tart

Riesling (REESE-ling)

• Sweet. Light body. Traditionally sweet (off-dry) with flavors of stone fruit, melon, apple, citrus and notes of minerality.

Pairs well with: Creamy Cheeses, Spicy Dishes, Baked Ham, Grilled Pork, Melon

Moscato (MOS-cahtoh)

• Sweet. Light body. Sweet flavors of apricot, peach and honeysuckle.

Pairs well with: Oysters, Shrimp, Spicy Dishes, Peach Cobbler, Sorbet

Sparkling

• Light and bubbly.

Pairs well with: Nu y Cheeses, Oysters, Clams, Crab, Spicy Food, Milk Chocolate

Cabernet Sauvignon (ka-behr-NAY soh-vee-YOHN)

• Dry. Heavy body. Rich flavors of blackberry, plum, black cherry and notes of earthiness.

Pairs well with: Pungent Cheeses, Grilled Steak, Roasted Lamb, Red Sauces, Dark and Bi ersweet Chocolate.

Malbec (mahl-BECK)

• Dry. Heavy body. Luscious cherry, black raspberry and plum notes.

Pairs well with: Smoked Turkey, Carne Asada, Pulled Pork, Dark and Bi ersweet Chocolate

Zinfandel (ZIN-fan-dell)

• Dry. Medium to heavy body. Spicy flavors of ripe berries, pepper and jammy fruit.

Pairs well with: Aged Cheeses, Spare Ribs, Brisket, Leg of Lamb, Pizza, Chili, Beef Stew, Chocolate Cake

Merlot (mer-LOW)

• Dry. Medium body. Lush and velvety with flavors of red berries and chocolate.

Pairs well with: Aged Cheeses, Veal, Meatloaf, Hamburgers, Salmon, Red Sauces, Chocolate Mousse

Pinot Noir (PEA-no-Nwar)

• Dry. Medium body. Fruity at the core with flavors of strawberry, cherry and plums.

Pairs well with: Creamy Cheeses, Roasted Pork, Smoked Sausage, Salmon, Creme Brulee

Red Blend

• Off-Dry. Medium body. Can be different styles but usually have flavors of jam, blackberry and plum.

Pairs well with: Riso o, Lamb Chops, Grilled Steak, Hamburgers, Cherry Pie

es

Want to know what wine would pair nicely with food and nosh for your next special occasion? Check out some of these pairing tips:

Chardonnay (Shar-dun-NAY)

• Dry. Medium to heavy body. Typically with oak (creamy, buttery, toast) with subtle flavors and aromas of apple, citrus, apricot and tropical fruit.

Pairs well with: Mild Cheese, Salmon, Scallops, Chicken, Baked Ham, Cheesecake

Sauvignon Blanc (So-veen-YOHN-Blahnk)

• Dry. Light to medium body. Clean and refreshing with crisp flavors of grapefruit, lemon, passion fruit and melon.

Pairs well with: Oysters, Shrimp, Lobster, Chicken, Key Lime Pie

Pinot Grigio

(Pea-no-GREE-gee-oh)

• Medium body. Crispy and dry with fruit forward flavors of citrus, green apple and floral notes.

Pairs well with: White Sauces, Grilled Chicken, Lobster, Shrimp, Pork, Apple Tart

Riesling (REESE-ling)

• Sweet. Light body. Traditionally sweet (off-dry) with flavors of stone fruit, melon, apple, citrus and notes of minerality.

Pairs well with: Creamy Cheeses, Spicy Dishes, Baked Ham, Grilled Pork, Melon

Moscato (MOS-cahtoh)

• Sweet. Light body. Sweet flavors of apricot, peach and honeysuckle.

Pairs well with: Oysters, Shrimp, Spicy Dishes, Peach Cobbler, Sorbet

Sparkling

• Light and bubbly.

Pairs well with: Nu y Cheeses, Oysters, Clams, Crab, Spicy Food, Milk Chocolate

Cabernet Sauvignon (ka-behr-NAY soh-vee-YOHN)

• Dry. Heavy body. Rich flavors of blackberry, plum, black cherry and notes of earthiness.

Pairs well with: Pungent Cheeses, Grilled Steak, Roasted Lamb, Red Sauces, Dark and Bi ersweet Chocolate.

Malbec (mahl-BECK)

• Dry. Heavy body. Luscious cherry, black raspberry and plum notes.

Pairs well with: Smoked Turkey, Carne Asada, Pulled Pork, Dark and Bi ersweet Chocolate

Zinfandel (ZIN-fan-dell)

• Dry. Medium to heavy body. Spicy flavors of ripe berries, pepper and jammy fruit.

Pairs well with: Aged Cheeses, Spare Ribs, Brisket, Leg of Lamb, Pizza, Chili, Beef Stew, Chocolate Cake

Merlot (mer-LOW)

• Dry. Medium body. Lush and velvety with flavors of red berries and chocolate.

Pairs well with: Aged Cheeses, Veal, Meatloaf, Hamburgers, Salmon, Red Sauces, Chocolate Mousse

Pinot Noir (PEA-no-Nwar)

• Dry. Medium body. Fruity at the core with flavors of strawberry, cherry and plums.

Pairs well with: Creamy Cheeses, Roasted Pork, Smoked Sausage, Salmon, Creme Brulee

Red Blend

• Off-Dry. Medium body. Can be different styles but usually have flavors of jam, blackberry and plum.

Pairs well with: Riso o, Lamb Chops, Grilled Steak, Hamburgers, Cherry Pie

ma

AROMA

The term for any wine that does not contain a significant amount of grape sugar (or sweetness).

The smell of the wine The woody aromas and flavors; bu er, popcorn, and toast notes are found in 'oaky' wines.

Find more than 100 bottles of domestic and international wines priced under $10.

Save 10% when you buy any 6 bottles of wine.

FLAVORS

The ripe, unique fruit flavors perceived in the wine.

The smoothness of the wine on the palate, not overly tannic.

The pleasing, sharp acidic taste of the wine.

SERVING TEMP

WHITE WINE

RED WINE

Hints of citrus

Hints of berry

SERVED CHILLED* 45°- 55° F

SERVE SLIGHTLY CHILLED* 55°- 65° F

*Temperatures range depending on varietal of wine.

A natural compound derived from the grape’s skins, stems and seeds. Provides structure to a wine and over time tannins die off, making wines less harsh.

The impression the wine leaves in the mouth a er it has been swallowed.

The layers of smells and aromas perceived in wine.

4721

ma

AROMA

The term for any wine that does not contain a significant amount of grape sugar (or sweetness).

The smell of the wine The woody aromas and flavors; bu er, popcorn, and toast notes are found in 'oaky' wines.

Find more than 100 bottles of domestic and international wines priced under $10.

Save 10% when you buy any 6 bottles of wine.

FLAVORS

The ripe, unique fruit flavors perceived in the wine.

The smoothness of the wine on the palate, not overly tannic.

The pleasing, sharp acidic taste of the wine.

SERVING TEMP

WHITE WINE

RED WINE

Hints of citrus

Hints of berry

SERVED CHILLED* 45°- 55° F

SERVE SLIGHTLY CHILLED* 55°- 65° F

*Temperatures range depending on varietal of wine.

A natural compound derived from the grape’s skins, stems and seeds. Provides structure to a wine and over time tannins die off, making wines less harsh.

The impression the wine leaves in the mouth a er it has been swallowed.

The layers of smells and aromas perceived in wine.

4721