Wine and Spices

Wine and Food pairings is an individual choice. Every person's sense of taste is different. In general, each person should decide for him or herself what combinations of wine and food taste good - don't worry about what anyone else says should work. However, I understand this is difficult when a wine drinker is just starting out. Hence, this listing.

Remember - these are only guidelines!! You will figure out quite quickly that your own tongue has its own idea of what goes well with what. Trust your own judgement, and eat and drink what you enjoy!

Typically, you want to drink light-to-dark, just as when you plan a meal you start with delicate tastes and work towards heavier tastes. For this reason, you tend to serve a white wine with appetizers or opening courses in a meal. White wines also go well with most lighter dishes - salads, fish, poultry, and so on.

Cabernet Sauvignon : bay leaf, parsley, nutmeg
Chardonnay : mustard, clove, ginger, sage, caribbean spices
Chenin blanc : dill, parsley, clove, nutmeg
Gewurztraminer : mint, black pepper, curry
Merlot : basil, oregano, nutmeg
Pinot Gris : thyme, chives, fennel, orange
Pinot Noir : mint, sage, cinammon
Riesling : dill, sage, clove, ginger
Sauvignon blanc : garlic, oregano, black pepper
Semillon : dill, lemon thyme, cumin
Syrah : tarragon, rosemary, juniper, white pepper
Viognier : cajun spices, mustard, pepper
Zinfandel (red) : tarragon, thyme, black pepper, clove

Wine Food Pairings