Wine and Food Matching
Some time around 1998 I put this online to impress somebody. My light/dark mode toggle and the raw HTML below don’t play well (stick to light mode).
| Grape Varietal | Flavor Descriptors | Textual Perception | Food Suggestions |
| Chenin Blanc Gewurtztsaminer Johannisber Riesling | apricot, peach, pear, apple, melon | refreshing, round | fruits, vegetable salads, chicken and turkey, light seafood dishes, oriental foods and sauces, mild-fruity cheeses like Jarlsburg, pork with fruit sauces or chutney, curry |
| White Zinfandel Rose of Cabernet Sauvignon & Other Blush Wines | strwaberry, cherry, dill, dried herbs | mellow, lively, fresh | fruit and fruit salads, green salads with light dressings, cold potato soup, quiche, ham, turkey, smoked turkey, smoked chicken, smoked game birds, Mexican food, barbecued sausages, picnic foods, brunch menus, prosciutto & melon |
| Sauvignon Blanc | new-mown hay, fresh-cut grass, herbal, green or bell pepper, grapefruit, figs | crisp, supple | herbs: coriander, dill, chives; prawns & shrimp, scallops, fresh crab, oysters, mussels, olive oil-based dishes, eggplant, tomatoes & tomatoe sauce, delicate first courses, goat cheese, lightly curried dishes |
| Chardonnay Pinot Blanc | grapefruit, lemon, vanilla, apple, cooked banana | round, supple, generous | herbs: tarragon, chervil, majoram, dill; delicate vegetable stew or saute, vegetable omelet or frittata, mushrooms (especially shiitake and wild mushrooms), mild cheese souffle, crab with mayonnaise, salmon, swordfish, charbroiled scallops, fish dishes, roast chicken & pork, veal saute, veal brest, veal chop, mild, nutty cheeses, butter based dishes and sauces. |
| Pinot Noir | spicy, connamon,
carthy, smoky, cloves, cherry, wild cherry, violets, toasted | round, lively, quaffable | lamb, poached eggs with red wine velonte, duck, salmon, shark, tuna, Moroccan dishes (cous cous & tagine), grilled rabbit with mustard sauce, roasted peppers, green chili salsa, barbecued country-style pork ribs, pesto with tomatoes, herbs, olives, semi-soft and soft-ripening cheeses |
| Red Zinfandel | raspberry,
blackberry, black pepper, raisin, prune, black licorice, spicy, chocolate | chewy, fresh | roast lamb, goulash, venison & game, pasta with strongly flavored sauces or rich cream sauces, hamburgers, beef & pork ribs; cheeses: aged Gouda, double- and triple creme blue veined cheeses |
| Cabernet
Sauvignon Merlot | black currant,
cassis, herbal, bell pepper, tea, eucalyptus, vanilla, mint, black or green olive, cedar, chocolate | firm, chewy, austere, fresh | herbs: thyme, savory, rosemary; prime rib, steaks, beef stews, wild game, venison, wild boar, leg of lamb, duck, savory pork stew, sausages; cheeses: goat, cheddars, blue-veined cheeses (except doulbe- and triple-creme blues), Parmesan, aged asiago, dark chocolate |