Pinot Noir: Is great for dishes with earthy flavours
Recipes made with ingredients like mushrooms and truffles taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savory depth. Try Shiitake-and-Scallion Lo Mein, or Leek-and-Pecorino Pizzas.
Chardonnay: For fatty fish or fish in a rich sauce
Chardonnays are delicious with fish like salmon or any kind of seafood in a lush sauce. Try Sizzling Shrimp Scampi or Crisp Salmon with Avocado Salad.
Champagne: Is perfect with anything salty
MUMM Champagne
Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods, like Crispy Udon Noodles with Nori Salt.
Cabernet Sauvignon: Is fabulous with juicy red meat
Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops—like Korean Sizzling Beef or Lamb Chops with Frizzled Herbs. The firm tannins in these wines refresh the palate after each bite of meat.
Sauvignon Blanc: Goes with tart dressings and sauces
Tangy foods—like Scallops with Grapefruit-Onion Salad or Sour-Orange Chicken—won’t overwhelm zippy wines like Sauvignon Blanc.
Dry Rosé: For rich, cheesy dishes
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Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red.
