wine pairing made easy.

I think I’ve always loved the idea of wine, but it took me a hot minute to realize that Arbor Mist Peach Chardonnay was not actually wine. Fast forward to today where wine is a serious passion. I’ll be taking Level I of the WSET and CSW in just a few weeks. I credit one of my best friends, Marc, to thank for introducing me to quality wine and the restaurants in Baltimore for teaching me how to appreciate it with food.

For pastas and soups, I find it’s easiest to choose your wine pairing based on the primary flavor profile of the main herb or spice in the dish. One of my favorite lazy Sunday activities is to find a wine I really like and work backward to create a dish just for that bottle. As I learn more, I will probably update this list. It’s a total work-in-progress.

If you prefer to pair based on protein, Wine Folly has the ultimate guide!

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Cheat Sheet for

Wine Pairing

With Basil

• White: Pinot Grigio, Soave

• Red: Gamay, Sangiovese

with barbeque

• White: Riesling (but honestly, I’d go with a red)

• Red: Syrah, Rosé, Cab/Syrah blend

with black pepper

• White: Champagne, Cava (I promise)

• Red: Cabernet Sauvignon, Petit Syrah

With chives

• White: Dry Chardonnay, Sauvignon Blanc

• Red: Pinot Noir, Trebbiano

with cumin

• White: Albariño, Cava

• Red: Zinfandel, Grenache

with curry powder

• White: Verdicchio for spicy dishes, Chardonnay for creamy ones

• Red: Pinot Noir, Shiraz

with dill

• White: Pinot Gris

• Red: Eh, I just don’t recommend red with dill.

with garlic

• White: Sauvignon Blanc, Franciacorta

• Red: Pinot Noir, Nebbiolo, Malbec

with ginger

• White: Riesling

• Red: Sparkling dry rosé, Syrah

with lemongrass

• White: Pinot Gris, Chenin Blanc

• Red: Pinot Noir

with mustard

• White: Gruner Veltliner, Champagne, Sancerre

• Red: Beaujolais, Bordeaux (depending on the season)

with oregano

• White: Sauvignon Blanc

• Red: Chianti, Sangiovese, Cabernet Franc

with Parsley

• White: Chablis, Chenin Blanc

• Red: Chanti, Cabernet Sauvignon

with rosemary

• White: I’d stick with a red.

• Red: Zinfandel, Rioja

with sage

• White: Soave, Chablis

• Red: Merlot, Pinot Noir

with spicy red pepper

• White: Gerwürstramer, Sauvignon Blanc

• Red: Tempranillo

with TARRAGON

• White: Viognier, White Burgundy (Chardonnay)

• Red: Let me know if you find out…

with Thyme

• White: Pinot Blanc

• Red: Cabernet Sauvignon, Bordeaux

artwork credit for this post: the photographers on unsplash.

because i haven’t mastered taking photos of glass yet.

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