Wine Guide

A good rule of thumb is to match sweet wine with sweet food, acidic wine with acidic or salty food, spicy wine with spicy food, red wine with red meat and white wine with white, although this traditional rule can often be relaxed: a fruity Beaujolais, well chilled, is a great match for some chicken dishes, for example. And some people say that you should, in general, choose a wine from the same country as the food, which is why Muscadet and moules marinières are a match made in heaven!

GUIDELINES FOR PARING FOOD WITH RED AND WHITE WINES

Remember that these are only suggestions, trust your own taste, eat and drink what you enjoy? BON APPETIT!

RED	Pasta with Red Sauce	Chickent & Turkey	Pork	Beef	Lamb	Duck	Veal	Salmon	Chocolate
Beaujolais	*	*	*			*		*
Pinot Noir	*	*	*	*	*	*	*	*
Merlot	*		*	*	*	*	*
Syrah	*		*	*	*		*
Zinfandel	*		*	*	*	*	*
Cabernet	*						*
Port									*
WHITE	Pasta with Cream Sauce	Shellfish	White Fish	Salmon	Chicken	Duck	Veal	Pork	Chocolate
Chardonnay	*	*	*	*	*	*	*	*
Chenin Blanc		*	*	*	*
Sauvignon Blanc	*	*	*	*	*
Dry Riesling	*	*	*	*	*			*
Gewurtzraminer				*	*			*
White Zinfandel		*			*			*
White Riesling									*

WINE TEMPERATURE SERVING GUIDE

Wine	C	F	Wine	C	F
Beaujolais	12	54	Merlot	16-17	61-63
Cabarnet	17-19	63-66	Pinot Noir	16-19	61-66
Champagne	8-11	46-52	Red Bordeaux	16-19	61-66
Chardonnay	9-11	48-52	Red Burgundy	16-19	61-66
Chablis	13-15	55-59	Sauvignon Blanc	12	54
Chianti	16-17	61-63	White Zinfandel	13-15	55-59